Aimee Fortney's Coconut Shrimp - 8/23/13 - WSMV News 4

Aimee Fortney's Coconut Shrimp - 8/23/13

Posted: Updated:

Coconut shrimp is one of my favorite dishes, and I love it, especially, at one particular restaurant in Ft. Lauderdale. However, the fried version is just so unhealthy. So in order to still enjoy coconut shrimp but not fried, I came up with a way to enjoy it, "quick and easy" style; not to mention, healthier.


1 pound peeled, uncooked shrimp
1 can (13.5 fl. oz) coconut milk
1 teaspoon Caribbean seasoning or Jerk seasoning
1 Tablespoon coconut oil (or olive oil may be used)
1 teaspoon crushed red pepper flakes (additional)
1 teaspoon Caribbean seasoning or Jerk seasoning (additional)

Place coconut milk and shrimp in a bowl, then cover and refrigerate for at least half an hour. Heat a non-stick skillet to medium high heat, and add your coconut oil. Using a colander or a strainer, drain the coconut milk from the shrimp, then cook. This will take about 4-7 minutes; they will turn pink and curl up at the end. Add the additional seasonings, if desired.

Copyright 2013 WSMV (Meredith Corporation). All rights reserved.

Powered by Frankly
Powered by WorldNow CNN
All content © 2018, WSMV; Nashville, TN. (A Meredith Corporation Station) . All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.