• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Uncategorized

    Coconut Shrimp - a recipe review

    Published: Apr 8, 2010 Last updated: Sep 2, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    0 shares
    • Facebook
    • Twitter

    I wasn't sure what I was going to do for dinner this evening.  It was Wednesday night and lately that has been our "date" night where we meet up in town before we go home and have dinner, leaving me to not have to worry about cooking.  This week however, Grumpy's schedule has been a bit different and we have been working on doing some "fix-ups" to our bathroom so we have tended to be home every night lately.

    When it comes to food lately, since I am addicted to "crack noodles" that is all I have been able to think about.....pasta, pasta, and more pasta. Mostly pasta with Jaden's yummy sauces.

    When I left work I still wasn't sure what I was going to make.  I was still thinking noodles but deep down I new I shouldn't do it.  I stopped at the store on the way home and grabbed some snow peas and carrots along with some chicken tenders, thinking I would make a stir-fry of sorts.  You know, trying to get my mind off that "crack" but still thinking Asian.  I turned on my laptop and started searching and of course, I somehow ended up on Steamy Kitchen's site yet again...looking at all that yummy food wanting to try all of the different recipes but also feeling too lazy to do much about it.

    I finally decided that I was being silly to be lazy because really, there aren't many of her recipes that take long to cook at all.  I was looking at the coconut shrimp recipe and thinking it would be good (I LOVE that boozy shrimp!) but thought it was "too much" to toast the coconut.  See how lazy I can be?!  Anyhow, I decided to force myself to get up and stop wishing someone else would show up miraculously and fix us dinner.  I grabbed a bag of frozen shrimp from the freezer and was disappointed to see it was not the larger shrimp.  Still, I had made up my mind what to make so I tossed it in the colander and ran cold water over top to defrost it.  Come to find out I not only got smaller shrimp, but I bought the shrimp with the shells on still which meant I also had to remove the shells.  I diced up my garlic, measured out my booze (for the shrimp of course) and cleaned the scallions and cut them into 2 inch pieces.  The hardest part of my job was done.

    There isn't a link on Jaden's Steamy Kitchen site for her Coconut Shrimp that I could find however she has many other yummy recipes so make sure to check it out (or better yet, buy her book!).  Basically this is what you do:

    ¼ cup unsweetened coconut flakes, toasted
    Use 1#  jumbo shrimp (what I prefer but the medium worked ok for my lazy self tonight)
    2 large garlic cloves (she says one but I'm a garlic lover)
    4 scallions cut in 2" pieces
    3 Tablespoons coconut rum (my choice)
    ¾ teaspoons sugar
    good dash of salt

    Cook shrimp in hot oil until almost done.  Remove from pan and saute garlic and scallions about 30 seconds.  Add rum, sugar & salt.  Add shrimp and cook until sauce is thickened a little and coats the shrimp.  Stir in toasted coconut flakes.  Serve!

    If you use sweetened coconut - you can omit the sugar in the sauce.

    This is yummy and addicting - like everything else I have tried of hers....so if you make this, be prepared to want it over and over again!

    More Uncategorized

    • Air Fryer Yellow Squash
    • Butter Burgers

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Jamie

      April 09, 2010 at 8:05 pm

      You are killing me Shelby. We love our shrimp here. If I bookmark one more recipe......

      Reply
    2. Nan

      April 08, 2010 at 2:26 pm

      A healthy version of coconut shrimp and it looks so easy...now to buy the coconut rum. Yum.

      Reply
    3. SteamyKitchen

      April 08, 2010 at 11:32 am

      Thanks Honey B!

      Reply
    4. Aggie

      April 08, 2010 at 11:29 am

      Gosh how good does that look Shelby. You are really making me hungry. I haven't been very inspired lately...I have to open up that cookbook.

      Reply
    5. Katy ~

      April 08, 2010 at 8:30 am

      Do you know I still have never had coconut shrimp, ever! I have all the ingredients ... perhaps tonight's the night. I've just never been able to picture coconut and shrimp together.

      Reply
    6. Kathleen

      April 08, 2010 at 5:13 am

      Shelby, this sounds really yummy. I can't wait to try it!

      Reply
    7. Debbie

      April 08, 2010 at 4:26 am

      mmmmmm.....sounds great!
      I made your honey walnut shrimp the other day, but I read too fast and used 1 CAN of sweetened condensed milk, instead of 1 TABLESPOON. LOL
      I'll make it again, soon.

      Reply
    8. Rachelle @ "Mommy? I'm Hungry!"

      April 08, 2010 at 3:20 am

      Yum! I will always remember the coconut shrimp my Brother in Law made us for Christmas a couple yrs ago. Even the dipping sauces he made up were so good.
      Great photos!

      Reply
    9. Helene

      April 08, 2010 at 3:08 am

      Oh my this looks so yummy.

      Reply
    10. pegasuslegend

      April 08, 2010 at 2:33 am

      very nice dish, and what a great shot of those shrimps yum!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Keto Chicken Nuggets with Canned Chicken
    • Baked Red Snapper Recipe with Garlic Topping
    • Air Fryer Roast Beef with Herb Crust
    • Hot Fireball Apple Cider Toddy
    • Crockpot Venison Stew - Warm and Hearty
    • Mom's Rhubarb Sauce

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    0 shares