Baked Coconut Shrimp
with coconut carrot and ginger soup
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
599
Just a moment...
% Daily Value
Total Fat
35g
54%
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Saturated Fat
23g
115%
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Trans Fat
0g
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Cholesterol
143mg
48%
Just a moment...
Sodium
1622mg
68%
Just a moment...
Total Carbohydrate
55g
18%
Just a moment...
Dietary Fiber
10g
40%
Just a moment...
Sugars
30g
Just a moment...
Protein
21g
Just a moment...
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
Amount Per Serving
Calories
599
Just a moment...
% Daily Value
Total Fat
35g
54%
Just a moment...
Saturated Fat
23g
115%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
143mg
48%
Just a moment...
Sodium
1622mg
68%
Just a moment...
Total Carbohydrate
55g
18%
Just a moment...
Dietary Fiber
10g
40%
Just a moment...
Sugars
30g
Just a moment...
Protein
21g
Just a moment...
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Ratings
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