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.

AIMEE FORTNEY'S COCONUT SHRIMP

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.

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.