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Coconut Shrimp
Camarones con Coco
4
servings- Difficulty
Easy
Published 1992
This is a takeoff on something that I first encountered at Restaurante Diligencias in Tampico. I fell in love with their spicy version of a salsa verde, served on the side with fried shrimp or baked fillet of fish. You will see the family resemblance of this sauce to others like Pico de Gallo Norteño and Salsa Cruda de Tomatillo—fresh uncooked sauces with a jolt of chile, meant to be used as table sau
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