Shrimp and Coconut Fritters

Servings: 6
Preparation Time:  15 minutes

Ingredients:

• 1 1/2 pounds raw shrimp, peeled and deveined
• 1/2 cup unsweetened, shredded coconut
• 1 egg
• 2 green onions, trimmed and chopped
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon salt (or to taste)
• 1/4 cup coconut oil, to fry the fritters

Directions:

Coarsely chop half of the shrimp and set them aside. Place the rest of the shrimp in a food processor along with the coconut, egg, green onions, ginger, and salt. Pulse until you have a chunky paste. Transfer the paste to a mixing bowl and fold in the chopped shrimp.

Heat enough coconut oil to just cover the bottom of your skillet. Adjust the heat to medium-high and drop in the fritter batter in portions of about a quarter of a cup. Cook for 2–3 minutes per side or until golden and cooked through. Remove the cooked fritters to drain on paper towels. Serve hot. This makes about ten fritters.

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Thai Coconut, Curry Shrimp

Servings: 4
Preparation Time: 30 minutes

Ingredients:

For Shrimp:

• 1 pound raw shrimp, deveined and peeled
• 1 red onion, sliced
• 1 tablespoons coconut oil
• 1–2 teaspoons green or red Thai curry paste
• one 14 ounce can fire roasted, diced tomatoes, drained
• 1 tablespoon lime juice
• 1 teaspoon fish sauce, if desired
• 1/2 cup coconut milk*
• 1/4 cup chopped basil

For Rice:

• 1 cup uncooked basmati rice (or other type of rice, if preferred)
• 1 cup coconut milk*
• 1/2 cup water
• 1 tablespoon coconut oil
• 1/2 teaspoon salt

Directions:

Sauté shrimp and onion in 1 tablespoon coconut oil until shrimp are just becoming opaque. Stir in curry paste and cook for one minute.

Stir in tomatoes, lime juice, and fish sauce. Heat to boiling. Simmer for one minute.

Stir in 1/2 cup coconut milk and basil. Heat over low heat until hot. Set shrimp mixture aside and keep warm.

In a saucepan, combine all the rice ingredients. Heat to boiling, then reduce heat to low. Simmer about 15 minutes or until rice is tender. Serve shrimp over coconut rice.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Julie, Rogers, AZ.

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Shrimp and Veggie Coconut Curry

Ingredients:

• 2 tablespoons coconut oil
• 1 medium onion, sliced
• 1 clove garlic, crushed
• 1 medium zucchini, cut in 1-inch sticks;
• 1 medium yellow squash, cut in 1-inch sticks;
• 7–14 ounces coconut milk*
• 1–2 tablespoons curry powder
• 0.75–1 pound peeled shrimp

Directions:

Heat coconut oil in a skillet and add onion, garlic, and vegetables. Sauté to the desired consistency. Add curry powder and coconut milk.

Add shrimp last and cook until pink. You can sauté the veggies a little less if you want to cook down the coconut milk and let the sauce thicken.

Serve alone or with a small side of rice or baked sweet potato.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Brandon, Austin, TX.

stock photo

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