We’re Cooking: Updated Coconut Shrimp

I did a “clean the pantry” the other night for dinner finding a shelf of Asian sauces begging to be used, so I decided on an updated type of coconut shrimp….not the coconut shrimp you are thinking of which is covered in batter with coconut shavings and deep fried to an unhealthy (yet tasty….I get it) dish.  This one used a pantry and fridge full of Asian sauces and spices to marinate jumbo shrimp, resulting in a spicy, sweet and savory dish with a deliciously creamy taste and texture we placed on top of lightly dressed fresh greens.   Succulent, simple and so much better for you than the fried version.


Coconut Shrimp on Fresh Greens
1/2 can lite coconut milk
juice and zest of 1 lime
1 1/2 tablespoons soy sauce
1 teaspoon freshly ground pepper
1 teaspoon curry powder
1 tablespoon Sambal Oelek or other hot chile sauce
1 teaspoon fish sauce
2 cloves garlic – minced
1 tablespoon ginger paste
2 tablespoons fresh cilantro – chopped
1 large ripe red tomato – chopped
1 pound raw jumbo shrimp – peeled, deveined
6 oz fresh greens like spinach, arugula and watercress
2 green onions – chopped fine
2 tablespoons rice wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1 shallot, minced
Salt and pepper to taste

In a large nonreactive bowl add the first 11 ingredients and mix well.  Add the shrimp, coating with the marinade well.  Marinade for at least an hour in the refrigerator, but not more than 2 or the shrimp will start to cook from the acid in the marinade.  Preheat the oven to 400 degrees. Using a slotted spoon scoop the shrimp into a baking dish, then pour on about 1/2 of the marinade.  You want the shrimp to poach in the liquid, but not be washed away with it.  Roast for about 7-10 minutes until the shrimp are pink and cooked through.  Meanwhile whisk the vinegar, oil, shallot, salt and pepper together.  Mix the greens and green onions together then lightly dress with the vinaigrette.  Top with the cooked shrimp, then pour over half of the remaining marinade.  Serve with warm Naan bread for dipping into the sauce.