Name: Coconut Shrimp (Camarones con Coco)
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 tablespoons butter or olive oil; 1 pound shrimp, peeled and deveined; ½ cup freshly grated coconut; 1 cup (approximately) Salsa Verde de Tampico; Lime wedges

Preparation info

4
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

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