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Easy Coconut Shrimp

Coconut Shrimp Recipe

Coconut Shrimp Recipe









This has got to be the easiest coconut shrimp recipes ever and I could open a restaurant based on this alone!  Here is the recipe:

Easy Coconut Shrimp

1 bag frozen 20-25 count large shrimp uncleaned, yes, you will de-poop them and remove the shells (You could use pounded out chicken cutlets too…I am going to try that one)

1/2 bag sweetened shredded coconut or enough to cover all your shrimp

1/2 can unsweetened coconut milk

2 eggs

3 T. coconut oil, with more as needed

Salt, pepper, dash or three cayenne pepper

Jasmine rice

Zest of an orange

Dipping Sauce

1 c. plain greek yogurt

1/2 can diced and drained pineapple

1 T. apricot jam, jelly or preserves (I used unsweetened) Mine was infused with a hot spicy pepper sauce.

Thaw your shrimp and clean them, pat dry with a paper towel and set aside.

Make your dipping sauce, really with whatever you have in the fridge.  I like the creamy, sweet and spicy combination. Put in fridge to keep cold.

Whip up two eggs and add 1/2 of the can of coconut milk.  Mixture should get thick. Add dash of salt, pepper and a sprinkle or two of cayenne (or omit cayenne).

Dipping the shrimp

Dipping the shrimp

Dipping into coconut

Dipping into coconut

Spread coconut on a plate to have a nice thick layer.  Put shrimp in mixture while pan is heating on med-high to get a good sizzle quickly.  Remove shrimp one at a time, lay in coconut and cover both sides.  They will be pretty thick with coconut and that is good.  Finish dipping and coating the rest of the shrimp and lay on a plate ready for their sizzling finish.

Cooking in coconut oil

Cooking in coconut oil

When oil is hot a sizzling, make sure by tossing a piece of coconut in and it should sizzle, turn down to medium and put a layer of shrimp in oil, but do not crowd them.  I had two batches.  Cook about 1-1/2 to 2 minutes and turn over.  Shrimp should be golden brown and look a bit crispy.  Only cook about 1 to 1-1/2 minutes on other side and remove to a paper towel to drain. 

At this point I just drizzled the shrimp with a wedge of a blood orange, love the flavor.  Its sweeter and more intense than a regular orange, but we only get them for a short time.  Set aside.

I made jasmine rice, which is a bit longer in the grain and more tender.  I added the zest of the orange after it was cooked, just to punch the flavor up a bit.



Just spoon a cup of rice onto the center of the plate, add shrimp on top and add dipping sauce on the side.  A side of peapods would be great with this.  Actually any veggie is good, from a salad to hot or cold veg.  However, THE SHRIMP, are the easiest thing to make and the best I have ever had…ANYWHERE!  Lets open a restaurant!

*This would be great with chicken cutlets pounded thin and use the same items…probably cook a tad longer too.

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