I have a confession to make. My husband is not a big seafood fan (aside from fish) so many seafood dishes you see on my blog end up being all eaten by me… and not always in more than one seating 🙂
As adverse as he is to things like shrimp and lobster, on the occasion he will really like a dish I make. This coconut shrimp is one of those dishes that I actually have to share with him. It’s a popular item on the American Chinese menu and if you eat white rice, the sauce on rice is nothing short of heavenly.
Start with some responsibly caught, fresh shelled shrimp and marinate in a bit of salt and sherry.
Heat a bit of coconut oil up in a pan and stir fry your shrimp with some green onion until just cooked.
Remove shrimp. Reduce some full cream coconut milk and my Paleo condensed milk and toss the shrimp in it. Add a few drops of vanilla extract for enhanced flavor.
That’s it- Really simple and scrumptious!
You’ll need:
- 1 lb of large wild caught shrimp, shelled
- 1 tsp sea salt
- splash of dry sherry
- 1 green onion, chopped
- 1 TBSP coconut oil
- 1/2 cup full cream coconut milk
- 1-2 TBSP Paleo homemade condensed milk (to taste)
- a few drops of vanilla extract
- (optional) 1 TBSP tapioca flour + 1 TBSP water for thickening
- Marinate shrimp in sea salt and dry sherry for 10 minutes
- Heat up coconut oil and stir fry green onion and shrimp until just cooked. Remove from pan.
- Add coconut milk and condensed milk to pan and bring to a simmer. Stir and reduce to about 1/2 the original volume. You should have quite a thick sauce but if you wish, you can also stir in the tapioca flour and water mixture at this point to further thicken. Check for seasoning – you can adjust the amount of condensed milk to your desired level of sweetness.
- Add shrimp back to the pan, add a few drops of vanilla extract and stir to coat.
