Restaurants›Chart House›Tour De Shrimp Recipe

Tour De Shrimp Recipe

Inspired by Chart House
Time1h
Serves4

crab-stuffed | cedar plank chimichurri coconut crunchy shrimp

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Coconut Crunchy Shrimp

Crab Stuffing

Chimichurri Sauce

Cedar Plank

Method

Prepare Crab Stuffing

1

Mix the Ingredients

In a bowl, combine the crab meat, cream cheese, green onions, garlic powder, lemon juice, and salt. Mix until well combined.

Prepare the Shrimp

2

Stuff the Shrimp

Take each shrimp and place about a teaspoon of the crab stuffing inside. Secure with a toothpick if needed.

3

Coat the Shrimp

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with coconut flakes. Dip each stuffed shrimp first in flour, then in egg, and finally coat with coconut flakes.

Make Chimichurri Sauce

4

Combine Ingredients

In a small bowl, mix together the parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt until well blended.

Grill the Shrimp

5

Prepare the Cedar Plank

Soak the cedar plank in water for at least 1 hour before grilling.

6

Grill the Shrimp

Preheat the grill to medium heat. Place the soaked cedar plank on the grill and allow it to heat up for about 5 minutes. Then, place the shrimp on the plank and grill for about 8-10 minutes, or until the shrimp are cooked through and the coconut is golden brown.

Serve

7

Plate and Drizzle

Remove the shrimp from the grill and drizzle with chimichurri sauce before serving.