Coconut Baked Shrimp and Okra
with tamarind sauce / coconut rice
- Tamarind concentrate - 2 to 8 Tbsp (find this at an international market or on Amazon)
- Stock, any type - 1/3 cup
- Tamari - 2 Tbsp
- Brown sugar - 2 1/2 Tbsp
- Cornstarch - 2 tsp
- Shrimp, peeled and deveined - 1 lb
- Okra (sub zucchini or diced green beans), fresh or frozen - 8 oz, thinly sliced
- Limes - 1/2, wedges
- Coconut milk, light - 1/3 cup
- Coconut, shredded (sweetened or unsweetened) - 3/4 cup
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Tamarind sauce (ingredients listed separately) - ~1/2 cup
- Coconut milk, light - 1 cup
- Cilantro - 2 Tbsp, chopped
- Stock, any type - 3/4 cup
- Rice, white - 1 cup
Shrimp - Defrost, rinse and pat dry.
Make rice - Heat a Dutch oven or non-stick pot over medium-high heat. Pour in the portion of the coconut milk for the rice and stock with a pinch of salt. Bring to a simmer. Add rice and stir a few times. Cover and bring to a boil and then simmer for 15 to 20 minutes, until rice has absorbed all the liquid. Fluff rice with a fork. (Can be done up to 5 days ahead)
Make tamarind sauce - (Skip if already made ahead on Tuesday.) Combine tamarind concentrate (start with the low end of the range), stock, tamari, sugar and cornstarch in a small saucepan. Place pan over medium heat and bring to a simmer. Simmer for 1 minute until sugar and cornstarch dissolve. Taste sauce and adjust to your preference, adding more tamarind concentrate, more sugar, some salt or some red pepper flakes if you'd like (note: commercial tamarind concentrate can vary widely in flavor, so add as much as you would like up to the upper end of the range provided). Simmer until sauce thickens slightly, 2 to 3 minutes more. (Can be done up to 5 days ahead)
Cilantro / Okra / Lime wedges - Prep as directed. (Note: If using zucchini as a sub for okra, chop zucchini into bite-sized pieces.) (Can be done 1 day ahead)
Prep breading stations - In a bowl or container, whisk coconut milk (for the shrimp / okra) with some salt and pepper. Combine shredded coconut, salt and pepper in a Ziploc bag.
Heat oven to 450F (232C) degrees.
Line a sheet pan with foil and brush with some cooking oil. (Note: Use 2 pans if necessary to prevent crowding the ingredients; this will help them to crisp up in the oven.)
Toss shrimp and okra in coconut milk. Transfer shrimp and okra to Ziploc. Shake to coat in coconut and then spread on baking sheet. Bake for 8 to 10 minutes, until shrimp is cooked through and coconut crust is golden brown.
If rice was made ahead, reheat in the microwave.
Toss rice with cilantro.
Serve shrimp and okra with tamarind sauce for dipping. Enjoy with rice on the side and lime wedges to squeeze over the entire dish.
Flavor was great. Texture was mushy. May have overcrowded but when short on time and without a second baking sheet prepared, that's how it goes. We devoured it all regardless bc it was yummy.0 Helpful
Never got crispy.0 Helpful
Husband made this, and I thought it was delish. He added coconut flakes to the panko. I liked trying okra for the first time, but 4-year-old didn't care for it. Also, if I make it again I would use regular coconut milk as I couldn't taste it much in the rice.0 Helpful
The tamarind sauce and coconut rice were delicious. The shrimp and okra really were not.0 Helpful
Second time around, this was amazing.0 Helpful
Breading and baking the shrimp was new and interesting, but we've learned that we're NOT fans of okra in our house. Won't be doing this again.0 Helpful