My wife dearly loves coconut shrimp, so she asked me to make it for her for Mother’s Day. I went to the internet and combined a couple of recipes (primarily the recipe from DamnDelicious – click the image to see her recipe) to come up with the following which she loved. The shrimp were beautifully moist and delicious! Happy Mother’s Day, Denise! You are an incredible mom and the best wife and friend I could ever imagine!
- 2 cups coconut oil
- 1 can coconut milk
- 1 cup rice flour
- 1 cup unsweetened shredded coconut
- 1 pound large shrimp, peeled and deveined
- >Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Sweet chili sauce, for serving
- Marinate shelled, deveined shrimp in coconut milk for a half-hour to 4 hours
- Heat oil in a large skillet over medium high heat.
- Season shrimp with salt and pepper to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with sweet chili sauce, if desired.
6 tablespoons full fat coconut milk
2 tablespoons unsweetened coconut, shredded finely
1 small red onion
1 small tomato
1 serrano chili pepper (or other small hot chile)
2 tablespoons cilantro, minced
1. Finely chop onion and tomato.Mince cilantro ,and peel and finely mince or grate fresh ginger.Combine all ingredients,adding salt to taste.
2. Chill 30 minutes before serving,Serve cold.
Read more at: http://www.food.com/recipe/dairy-free-coconut-milk-raita-nariel-ka-raita-486369?oc=linkback
A bit of Mexican heat combines with Caribbean flair in this winner in Quick & Simple‘s Best BBQ Dish contest, submitted by Karen Gulkin of Greeley, CO.
- 6 to 8 (or a combination) boneless, skinless chicken-breast halves or thighs
- 2 (in adobo sauce) canned chipotle peppers, seeded
- 2 tablespoon(s) adobo sauce
- 1 1/2 cup(s) canned coconut milk
- 2 tablespoon(s) brown sugar
- 1 tablespoon(s) fresh ginger, peeled, minced
- 3/4 cup(s) rice vinegar
- 3 tablespoon(s) soy sauce
- 1/2 cup(s) sugar
- 1 tablespoon(s) adobo sauce
- 2 tablespoon(s) chopped fresh cilantro leaves
- Place chicken in a large bowl or zip-top plastic bag. In a blender or food processor, purée peppers, adobo sauce, coconut milk, brown sugar and ginger until smooth. Pour marinade over chicken, cover with plastic wrap or seal bag, and refrigerate for 1 to 2 hours. Discard excess marinade.
- Preheat grill to medium-high. Grill chicken for 4 to 6 minutes on each side, or until cooked through.
- For the glaze: Combine rice vinegar, soy sauce, sugar and adobo sauce in a medium saucepan. Bring to a boil; reduce heat and simmer until thickened and about 3/4 cup remains, about 15 to 20 minutes. (Note: You can make this sauce 3 to 4 days in advance and reheat before serving.)
- Place chicken on plate and pour chili glaze over the top. Sprinkle with cilantro leaves and serve.