In my attempt to eat light we try to have fish or seafood at least 3 times a week. I find shrimp somewhat difficult to find good quality. Since I rely on frozen I read the labels carefully. Know your source. I tend to stick to US shrimp wild caught and with only salt added. Shrimp is best if not overcooked. If you overcook they form the letter O and have a rubber like texture. I like only 3-4 minutes depending on the shrimp and cooking style.
The two dishes I am sharing today are coconut shrimp and Thai basil curry shrimp. The first photo is coconut shrimp I served with sweet potato fries and grilled asparagus. The second is the curry shrimp served with purple sticky rice.
Coconut Shrimp
Peel and devein your shrimp I use 16-20 count per pound size
Melt 2 Tbsp of coconut oil and place in a bowl (may need more depending on the quantity of shrimp)
Mix equal parts of bread crumbs (Hol-grain brown rice) and unsweetened coconut Bob's Red mill) in a separate dish
Dip one shrimp at a time in coconut oil then bread crumb/coconut mixture until well coated. Place on wax paper until all shrimp are dipped. Heat peanut oil in pan and saute shrimp until golden on both sides. Usually about 3-5 minutes depending on shrimp size.
Thai Basil Curry Shrimp
Basically follow the recipe on the jar of Thai Kitchen Green Curry Paste. I substituted shrimp for chicken and also made the following adjustments for my taste.
2 Tbsp Thai Kitchen green curry paste instead of one
1 Tbsp fish sauce instead of 2
1 Tbsp brown sugar instead of 2
shrimp instead of chicken
add fresh basil
Shrimp is great when you want a little more of that precious time we are all trying not to waste.
