Spicy coconut shrimp recipe
A mix of protein, natural saturated fats, antioxidants, and lots of flavour!
I love the mix of coconut, ginger, and red hot chillies. They blend well with shrimp. Here is a simple and light recipe which can be made in advance and heated in the oven for ten minutes in 150°C, or even better, made right before serving. It won’t take more than ten minutes to prepare and it’s an explosion of flavour.
Ways of presenting it
When I entertain, I like to serve it in a bowl as an appetizer. You can also served it on top of ‘causa’ balls in individual spoons, it looks pretty and is easy to eat. Otherwise, I love to mix it with fresh green salad, add some sliced avocado, chopped tomatoes, and a tablespoon of hummus, and make a beautiful and healthy lunch. As you can see, it’s a versatile recipe.
What is causa?
Causa is a Peruvian specialty. It’s a cold and slightly spicy potato puree. You can serve it in different ways such as, layered, rolled, or topped with other ingredients and sauces. It goes well with tomatoes, avocado, hard-boiled eggs, crab meat, shrimp, shredded chicken, cooked fish, raw fish tartare, and a variety of sauces.
Serves: 2 | Preparation time: 10 minutes
12 medium raw Shrimp without vein
a handful of Desiccated coconut
1 crushed Garlic clove
1 chopped fresh Birdseye chilli
2 cm grated fresh Ginger
Salt and ground black pepper to taste
1 tsp Coconut oil
1 tbsp Chopped coriander
- Add shrimp, garlic, ginger, chilli, salt and pepper to a bowl and mix well.
- Heat coconut oil in a pan in medium heat and throw in the mix.
- Cook until shrimp is pink on all sides. Use tongs to turn shrimp one at a time. Do not leave in the pan for too long, or it will overcook and acquire a chewy texture.
- Add chopped coriander and desiccated coconut before serving.
Let me know what you think of this recipe in the comment section.