Baked Coconut Shrimp
with coconut carrot and ginger soup

Name: Baked Coconut Shrimp
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled & deveined ((Buy shrimp where you get ~20 / lb.)); 3/4 cup Coconut milk; 1/2 cup Coconut flakes, unsweetened; 1/4 cup Panko breadcrumbs; 1/2 tsp Ground ginger; 1/4 tsp Salt; 1 tsp Brown sugar; 2 tsp Cooking oil; 1 Onions, small, chopped; 2 cloves Garlic, minced; 1 to 2 inches Ginger, peeled & chopped ((Amount depends on how much you love ginger!)); 2 Apples, small, peeled & chopped ((Choose your fave)); 2 lbs Carrots, peeled & chopped; 2 Tbsp Cooking oil; 1 tsp Salt; 1 1/2 Tbsp Brown sugar; 1 cup Coconut milk

Active: 35 min Total: 40 min

Original

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.

Proteins

Shellfish

Cuisines

American

Ingredients

Metric

Servings:

Baked Coconut Shrimp:

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

Coconut Carrot and Ginger Soup:

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

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')

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