Orange Coconut Shrimp


1 tablespoon Olive Oil
cup sliced Almonds (optional)
20 Raw Shrimp (thawed)- Peeled & Deveined, rinsed & patted dry
1 tablespoon Dijon Mustard
1 tablespoon White Wine


Pour olive oil into large fry pan and heat up on med high heat
When oil is hot add almonds and sautee' for approx. 2 minutes
Add coconut and stir in while cooking another minute or so
Add shrimp, stir occasionally, cook for approx 4-6 minutes until shrimp have completely turned in color. (add a splash of wine if needed to keep pan moist)
Remove shrimp and set aside on a platter
Continue cooking sauce until thick and bubbly (approx. 2 to 3 minutes)
When done Pour sauce over Shrimp and Enjoy!


I am always in a hurry or have a million other things to do so I am constantly looking for ways to make things faster and more efficient. I whipped this recipe up one night at 9:30 pm because I was starving and didn't want to take much time to cook. (I was too busy working my free-shrimp-recipes website to stop and eat!) This recipe took my about 10 - 15 minutes total to prepare and cook. It is a fast, easy to fix version of a coconut shrimp recipe without the hassle of coating all the shrimp with the coconut. I love to include the almonds because of the texture it gives the recipe and it helps to cut the sweetness down.


2 Servings


Tuesday, December 1, 2009 - 3:22am


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