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Featured Recipe
Sapphire Dragon Spicy Coconut Shrimp
Create a tantalizing shrimp dish that perfectly complements the unique flavors of Hellbound Sauces' Sapphire Dragon Hot Sauce. This recipe combines the sweetness of blueberries and coconut with the fiery kick of Dragons' Breath peppers, resulting in a dish that's both bold and delicious.
Prep + Cook Time
20 min
Servings
4
Difficulty
Easy
Featured Product
Sapphire Dragon Hot Sauce
Ingredients
- •1 lb large shrimp, peeled and deveined
- •2 tablespoons coconut oil
- •1/2 cup fresh blueberries
- •1/4 cup unsweetened shredded coconut
- •1/4 cup coconut cream
- •2 tablespoons Hellbound Sauces' Sapphire Dragon Hot Sauce
- •1 tablespoon agave syrup
- •1 tablespoon fresh lime juice
- •1 teaspoon lime zest
- •2 cloves garlic, minced
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Fresh cilantro leaves for garnish
- •Cooked jasmine rice, for serving
Instructions
1
Prepare the Blueberry Coconut Sauce
- In a blender, combine fresh blueberries, coconut cream, Hellbound Sauces' Sapphire Dragon Hot Sauce, agave syrup, lime juice, lime zest, and minced garlic.
- Blend until smooth.
2
Cook the Shrimp
- In a large skillet, heat coconut oil over medium heat.
- Season the shrimp with salt and black pepper.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque.
3
Combine and Serve
- Reduce the heat to low and pour the blueberry coconut sauce over the cooked shrimp.
- Stir to coat the shrimp evenly and simmer for an additional 2 minutes to heat the sauce through.
- Remove from heat and stir in the shredded coconut.
- Serve the spicy coconut shrimp over a bed of jasmine rice.
- Garnish with fresh cilantro leaves.