Coconut Shrimp Redux

May 19, 2013


Author Notes: I'll admit it - I love coconut shrimp. There are so many terrible versions out there and I oftentimes regret ordering this guilty pleasure. My absolute favorite is a recipe from a cookbook by the Junior League of Boca Raton - Cocobeer shrimp where the shrimp are dunked in beer batter and dredged in sweet coconut. The dipping sauce is curry based and provides that perfect sweet-savory contrast. I wanted to create that sweet-savory combination in a way that doesn't make you feel guilty for dunking fried food in a creamy sauce. So for this dish I marinated the shrimp in a yogurt-coconut milk mixture seasoned with curry and quickly grilled them. The sauce is made from a mixture of yogurt and mayo, thinned with some coconut milk. This dish hits all the highlights of the original but you won't feel guilty for having more than a few! Plus it is so much easier and cleaner than frying shrimp.

Take a GENEROUS dip of the sauce - it is addictive!!!
meganvt01

Serves: 4
Prep time: 45 min
Cook time: 10 min

Ingredients

Curried Grilled Shrimp

  • 1 pound shrimp, peeled and deviened
  • 1 cup greek yogurt
  • 1/2 cup coconut milk (full fat) stirred
  • 1 tablespoon curry (I used hot - use mild if you prefer)
  • 1 teaspoon garlic, minced

Toasted Coconut Dipping Sauce

  • 1/3 cup mayo
  • 1/3 cup Greek yogurt
  • 1/4 cup coconut milk (full fat) stirred
  • 3/4 cup toasted sweetened shredded coconut (see note)
  • 1 tablespoon basil, chopped
  • 1 tablespoon parsley, chopped
  • 1 teaspoon curry powder (I used hot, use mild if you prefer).

Directions

Curried Grilled Shrimp

  1. Combined all the ingredients and let marinate for 30 minutes. On a high heat grill, grill the shrimp just until they are cooked through - about 1 to 2 minutes per side.

Toasted Coconut Dipping Sauce

  1. Combine all ingredients (wait to add the toasted coconut until just before serving so it doesn't get soggy). Taste for seasoning.
  2. *** NOTE: To make toasted coconut, heat the oven to 350, spread sweetened shredded coconut on a cookie sheet. Cook for 8 - 10 mins, stirring frequently until the coconut is nicely toasted.

More Great Recipes:
Seafood|Coconut|Shrimp|Grill/Barbecue|Summer|Fourth of July|Spring|Father's Day|Appetizer|Hors D'Oeuvre

Reviews (1) Questions (0)

1 Review

EmilyC May 21, 2013
Yum -- both the shrimp and the dip look amazing!