Spicy Peanut-Coconut Shrimp

The recipe recommends serving this dish with steamed sugar snap peas, couscous and slices of ripe pineapple. The picture of this dish takes you away to the Caribbean without the cost of the airfare!

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 1⁄4 cup  shredded coconut
• 2  teaspoons  dark sesame oil
• 1  lb large shrimp (peeled, deveined and patted dry)
• 1⁄4-1⁄2 teaspoon red pepper flakes
• 2  tablespoons fresh cilantro, chopped
• 1⁄4 cup roasted peanuts, chopped (lightly salted)
•  lime wedge

Directions

1. Roast the coconut in a small nonstick skillet over medium-high heat 2-3 minutes until golden, stirring constantly. Immediately remove from skillet.
2. Heat oil in large nonstick skillet over medium-high heat. Add shrimp and red pepper flakes; stir-fry 3-4 minutes until shrimp are pink and opaque. Add cilantro; toss well and transfer to serving plates. Top each serving with 1 tablespoons toasted coconut and 1 tablespoons chopped peanuts. Garnish with lime wedges.