COCONUT SHRIMP
This recipe is one of my new favorite weeknight dinners because it’s fast, colorful, and can be made in one pot. It’s also super healthy. Cooking shrimp in coconut oil is an easy way to work this healthy fat into your family’s diet, plus it adds a subtle coconut flavor that adults and kids love. The shrimp is tossed with cherry tomatoes, sweet onions, and tender baby spinach and garnished with toasted coconut. If you like, you can serve this dish over brown or jasmine rice. Trying to cut back on carbs? Serve it sans rice. Either way, it’s delicious and ridiculously easy.
Coconut Shrimp
Prep time: 10 minutes
Cooking time: 15-19 minutes
Serves: 4
Ingredients for Coconut Shrimp
1/3 cup unsweetened coconut flakes
1 1/4 to 1 1/2 pounds peeled and deveined large shrimp
Salt and pepper to taste
1/2 yellow or white onion
1 cup cherry tomatoes
1 tablespoon coconut oil
4 ounces prewashed baby spinach
Lime wedges to serve
NOTE: Substitute 20oz firm tofu for the shrimp to make vegan
Directions for Coconut Shrimp
1. Place the coconut flakes in a large sauté pan over medium-low heat and toast, shaking the pan occasionally, for 8 to 10 minutes, until browned and toasty. Spread out on a plate; the coconut will crisp up as it cools.
2. Meanwhile, season the shrimp well with salt and pepper. Dice the onion fairly small and halve the tomatoes.
3. Place the large sauté pan you used for the coconut (save washing a pan!) over medium heat. Add the coconut oil, and when it melts, add the onion. Sauté for 2-3 minutes, stirring often, until translucent.
4. Increase heat to medium-high, add the shrimp to the pan and stir fry for 1-2 minutes, until they start to turn pink. Add the cherry tomatoes and large handfuls of spinach at a time and cook for 3 minutes, stirring constantly, until you have added all of the spinach, the shrimp are fully cooked, and the tomatoes and are tender.
5. Season to taste with salt and pepper. Serve right away, topped with the coconut flakes and with the lime wedges on the side.
- ⅓ cup unsweetened coconut flakes
- 1¼ to 1½ pounds peeled and deveined large shrimp
- Salt and pepper to taste
- ½ yellow or white onion
- 1 cup cherry tomatoes
- 1 tablespoon coconut oil
- 4 ounces prewashed baby spinach
- Lime wedges to serve
- Place the coconut flakes in a large sauté pan over medium-low heat and toast, shaking the pan occasionally, for 8 to 10 minutes, until browned and toasty. Spread out on a plate; the coconut will crisp up as it cools.
- Meanwhile, season the shrimp well with salt and pepper. Dice the onion fairly small and halve the tomatoes.
- Place the large sauté pan you used for the coconut (save washing a pan!) over medium heat. Add the coconut oil, and when it melts, add the onion. Sauté for 2-3 minutes, stirring often, until translucent.
- Increase heat to medium-high, add the shrimp to the pan and stir fry for 1-2 minutes, until they start to turn pink. Add the cherry tomatoes and large handfuls of spinach at a time and cook for 3 minutes, stirring constantly, until you have added all of the spinach, the shrimp are fully cooked, and the tomatoes and are tender.
- Season to taste with salt and pepper. Serve right away, topped with the coconut flakes and with the lime wedges on the side.
