• Coconut Shrimp Surprise

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    • 1 Tbsp. Vegetable oil
    • 2 c. Leeks or possibly onion(s) Thinly sliced
    • 1 can Tomatoes, coarsely minced liquid reserved
    • 3 Tbsp. Undiluted orange juice concentrate
    • 1 Tbsp. Lemon juice
    • 1/4 c. Mint or possibly cilantro, chopped or possibly
    • 2 Tbsp. Dry mint, crushed
    • 1/2 tsp Asian chile paste (opt) Salt and pepper
    • 1/2 c. Coconut lowfat milk (pref light) or possibly evaporated skim lowfat milk with coconut extract (opt)
    • 1 1/4 lb Rock shrimp or possibly
    • 1 1/2 lb Medium shrimp shelled and deveined or possibly
    • 1 pkt Peeled frzn shrimp *
    • 4 c. Cooked basmati rice Or possibly long-grain rice


    1. * Pop frzn shrimp directly into the sauce, still frzn, and simmer on medium heat, covered, till they just turn opaque, 4-5 minutes depending on the size of the shrimp.
    2. Heat the oil in a large heavy skillet over medium heat. Add in the leeks and saute/fry till softened, 8-10 minutes, stirring. Add in the tomatoes and their juice, orange juice concentrate, lemon juice, dry mint (fresh mint is added later), chile paste, salt and pepper. Cook the sauce, uncovered, till slightly thickened, about 10 minutes, stirring occasionally. Stir in the coconut lowfat milk with the fresh mint and heat for 2 minutes. Add in the shrimp, cover and cook till they just turn opaque, 2-4 minutes; the shrimp will continue to cook on standing, so avoid overcooking. Spoon the rice into individual bowls and ladle the shrimp and sauce on top.

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