Baked Coconut Shrimp
with coconut carrot and ginger soup
Ingredients
- Shrimp - 1 lb, peeled & deveined ((Buy shrimp where you get ~20 / lb.))
- Coconut milk - 3/4 cup
- Coconut flakes - 1/2 cup, unsweetened
- Panko breadcrumbs - 1/4 cup
- Ground ginger - 1/2 tsp
- Salt - 1/4 tsp
- Brown sugar - 1 tsp
- Cooking oil - 2 tsp
- Onions, small - 1, chopped
- Garlic - 2 cloves, minced
- Ginger - 1 to 2 inches, peeled & chopped ((Amount depends on how much you love ginger!))
- Apples, small - 2, peeled & chopped ((Choose your fave))
- Carrots - 2 lbs, peeled & chopped
- Cooking oil - 2 Tbsp
- Salt - 1 tsp
- Brown sugar - 1 1/2 Tbsp
- Coconut milk - 1 cup
Nutrition Facts
Prep
- {For Soup} Onion / Garlic / Ginger / Apples / Carrots - Prep as directed. (Can be done up to 3 days before)
- Shrimp - Defrost, rinse, and dry. (Can be done up to 1 day ahead)
- Make coconut 'wash' - Pour coconut milk into a small bowl and mix with some salt and pepper.
- Make breading - In a larger mixing bowl, mix together coconut flakes, panko, ground ginger, salt, brown sugar, and oil. (Can be done up to 3 days ahead)
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Make
- Preheat oven to 450F (232C) degrees.
- Heat a Dutch oven over medium-high heat. Add in cooking oil and then onions, garlic, and ginger to heated oil with a generous dash of salt. Saute for ~3 minutes.
- Add in apples and carrots. Pour in enough water to just almost cover ingredients. Add in salt and sweetener. Cover and bring to a boil.
- Lower heat and simmer covered for another 10 to 15 minutes, until vegetables are tender. Remove from heat.
- While soup is cooking, line sheet pan with aluminum foil and spray with cooking oil or brush with some cooking oil (not listed in ingredients list, just use your judgment).
- Holding shrimp by tail, dip into coconut milk and then into breading (this would be a fun kid's activity!). Transfer to sheet pan. Continue until all the shrimp are coated.
- Bake 8 to 11 minutes in the oven, until shrimp are golden and opaque when sliced through.
- Return back to soup. Puree with an immersion blender or transfer in batches to a blender and puree until smooth. Stir in coconut milk and season to taste with more salt or sweetener. Serve with coconut shrimp! (you can even use the soup as a dipping 'sauce')
Nutrition Facts
Reviews
Ratings
40 reviews
The shrimp were a little too salty for my taste--I probably could have used sweetened coconut or added some sugar to the breading. Per previous reviews, I didn't add any sugar into the soup and I substituted 1/2 the carrots for 1 medium sweet potato. Both suggestions were great and it turned out DELICIOUS. Would make it again!
0 HelpfulDid not add sugar to soup. It was sweet enough. My tofu didn't brown as I would have liked. I did have to season the soup more after blending the ingredients (added more salt, pepper and garlic powder),
0 HelpfulI am in love with the soup and my whole family enjoyed making the shrimp. Thanks for another great night!
0 HelpfulGlad I read through the reviews first. I made the soup with 1/2 sweet potato, 1/2 carrot and 8 oz. vegetable broth instead of all water. Both soup and shrimp are excellent (used 16-20/lb. size). Had a bit if a time getting the coating to stick to the shrimp. I think I used 2 tbsp. instead of 2 tsp. oil. But, it turned out great.
0 Helpful