Best 4 Easy Coconut Shrimp Recipes

EASY THAI COCONUT SHRIMP AND RICE

Steps:

• A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
• Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
• In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
• Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
• Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
• Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
• Rice:.
• In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
• Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.

EASY COCONUT SHRIMP

Steps:

• In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.

TOM KHA (COCONUT SOUP) WITH SHRIMP, EASY

Steps:

• Cook as much Jasmine rice as needed.
• Pour the chicken broth into a large pot over medium heat.
• Shake the coconut milk thoroughly and add to the pot.
• Add sliced mushrooms. (You can add chili oil now or anytime following. The longer it is mixing, the stronger the flavor).
• Cut lemon grass into ~1 inch long pieces. Set aside. Thinly slice ginger. Set aside.
• Cut a 10in x 10in square of cheesecloth. Place the lemon grass & ginger into the cheesecloth and tie closed. Drop the sachet into the pot.
• Let simmer for ~15 minutes (usually the time I use to peel the shrimp and cut them in half).
• Add Chili oil if you haven't already.
• Add fish sauce, if desired.
• Add shrimp. Cook ~3 minutes more (until shrimp are pink).
• Take off the heat, remove the lemon grass/ginger sachet, and add lime juice.
• Serve with desired amount of Jasmine rice.

EASY COCONUT SHRIMP OR CHICKEN

Steps:

• Prepare chicken or shrimp.
• Heat oven 400° for SHRIMP.
• Heat oven to 450° for CHICKEN.
• Spray cookie sheet with cooking spray.
• Mix together coconut, bread crumbs, and pecans.
• Coat shrimp or chicken with yogurt.
• Roll the shrimp or chicken in the coconut mixture patting on so it is well coated. Place on cookie sheet and spray lightly with cooking spray.
• Bake shrimp at 400° for about 8 minutes, reduce heat to 350° and bake for another 8 -10 minutes or until golden.
• Bake chicken at 450° for about 15 minutes, reduce heat to 350° and bake for another 15 minutes or until golden.
• Serve with honey/mustard sauce.