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.
Lush coconut milk and sultry green curry paste let you enjoy authentic Thai flavor in this quick entrée. You can use cooked, peeled, and deveined shrimp instead of chicken. Just add the shrimp at the end to heat it up.
I added shredded coconut to make it more coconut-ty and used more curry paste than the recipe called for.
Coconut Curried Chicken
1 1/2 cups water, divided
2/3 cup uncooked couscous
1 cup light coconut milk
1 tablespoon cornstarch
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons bottled minced garlic
2 teaspoons bottled minced ginger
1 teaspoon green curry paste
2 teaspoons vegetable oil, divided
1 pound chicken breast tenders
1/2 teaspoon salt, divided
1 cup frozen green peas
1/2 cup prechopped onion
1 (8-ounce) package presliced mushrooms
1 teaspoon lime juice
Lime wedges (optional)
Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.
- 1/4 cup Greek yogurt
- 1/8 cup prepared brown mustard
- 1/2 cup dry bread crumbs
- 1/4 cup shredded coconut
- 1/4 cup chopped mixed nuts
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 pound whitefish fillets
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
- Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
- Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.