Baked Coconut Shrimp with coconut carrot and ginger soup
Thanks to Katy S. for suggesting this wonderful combo. Baked coconut shrimp is the perfect accompaniment to this pureed carrot and ginger soup. This meal would actually freeze incredibly well, and would make great party appetizers.
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)
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')
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Reviews
This meal has 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!
Did 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),
I think the soup was too dense and too sweet. Shrimp good.
I am in love with the soup and my whole family enjoyed making the shrimp. Thanks for another great night!
Glad 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.
I've made the shrimp portion twice now, and it's delicious!!! Seriously tasty!