Summer reminds me of the tropics. I can’t figure out yet, whether it’s due to the heat or the fact that I’d prefer to be on the beach in the ocean. Maybe it’s both.
Then there are certain foods that remind almost everyone of the tropics: mangos, papayas, coconuts, shrimp, pineapples, fish….the list goes on. So maybe the reason why this dish reminds me of the tropics isn’t because it’s Summer, but that it has coconut and shrimp in it. It doesn’t really matter, what matters is it’s BA-YUMMO.
Then if you add a creamy, garlic sauce and pureed strawberries to it, you have a double ba-yummo.
I got inspired to do this by Nadia G’s Bitchin Kitchen, although I changed some things up a little. If you will, I “shkoffed” (as Nadia would say) the recipe to make it mine. What I ended up with was something that had three youngsters waiting to pounce – and by youngsters I mean from ages 11 to 18.
The combination of the coconut and sweet chili with the garlic….oh my……oh yes.
This was literally a snap to make. The key is to have all your ingredients at the ready so you can work quickly. I used cooked shrimp for this recipe, but you certainly can use raw – just make sure you cook it all the way through when you do. Ha, did you notice my rhyme?
This recipe is for 2 and easily doubles for 4. Serve it with cilantro rice, light up the Tiki torches and sit in the Adirondack chairs with your toes in sand and ocean for a view.
Yes, you need to do this.
Don’t forget the wine, good friends and great music…..
- 12 Large shrimp, cooked
- ¼ cup light coconut milk
- 1 - 2 Tbs. sweet chili sauce
- Plain Panko bread crumbs ¼ cup - ½ cup to lightly coat shrimp
- 2 Tbs. canola oil
- FOR THE COCONUT GARLIC SAUCE
- 2 Tbs. non-fat cream cheese, softened
- 1½ Tbs. light coconut milk
- ⅛ tsp. garlic powder
- pinch of salt
- 2 drops Death Sauce (the hottest hot sauce you can find)
- 12 strawberries, rinsed, hulled and greens removed
- In a bowl, combine the ¼ c. light coconut milk and sweet chili sauce.
- Add shrimp, tossing to coat. Allow to marinate for 15 minutes but no longer.
- For the garlic sauce, place in a small bowl the softened cream cheese, 1½ Tbs. coconut milk, garlic powder, salt and death sauce. Mix until well incorporated. Set aside.
- Place strawberries in a food processor and whirl until pureed. Set aside.
- Add canola oil to skillet and heat on medium to medium-high.
- Place panko breadcrumbs in a Ziploc bag; add shrimp, a few at a time and shake till lightly covered.
- Place shrimp in heated oil and cook 2 minutes each side.
- Serve with Garlic Coconut Sauce and Pureed Strawberries.