Snack

Coconut Shrimp on Romaine is for Snack.

Coconut Shrimp on Romaine takes 30 minutes to prepare.

Coconut Shrimp on Romaine takes several minutes to cook.

Coconut Shrimp on Romaine makes 8 servings.

The ingredients for Coconut Shrimp on Romaine are:

12 oz. peeled, deveined shrimp, cooked and cooled
1/4 c shredded coconut
1/2 c unsweetened coconut milk
1/4 c unsalted, dry-roasted peanuts, chopped
1/4 c brown sugar
3 Tbsp fresh lime juice
1 Tbsp finely shredded gingerroot
1 small jalapeno pepper, seeded and finely chopped
1/4 tsp salt
30 small romaine leaves (hearts of two heads of romaine)

Here is how you make Coconut Shrimp on Romaine:

This makes about 30 Hors d'oeurves.Coarsely chop shrimp, cover and chill. Spread coconut in shallow baking pan and bake at 350˚ for 5-10 minutes or until golden brown, stirring once or twice. Remove from oven and cool. Combine coconut milk, peanuts and brown sugar in a small saucepan, bring to a boil. Reduce heat and simmer, uncovered over medium heat about 8 minutes or until slightly thickened, stirring occasionally. Combine shrimp, toasted coconut, lime juice, gingerroot, jalapeno and salt in a bowl, stir in sauce. Cover and chill up to 4 hours. For each appetizer, place a spoonful of the mixture on a romaine leaf, roll up and enjoy. Number of Servings: 8Recipe submitted by SparkPeople user KIANYA.

The nutritional information for Coconut Shrimp on Romaine is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 139.3

• Total Fat: 6.7 g
• Cholesterol: 82.9 mg
• Sodium: 176.6 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 1.3 g
• Protein: 11.0 g