Green Curry Baked Coconut Shrimp
I need to conquer my fear of frying food. Of course I'm afraid of horribly burning myself, but I think its more that it's just something I've never tried before. What if I lose all my batter to the oil? What if I can't regulate the oil temperature? My oven gets a lot of love and I don't eat a ton of fried food at home. It could be worse, but all the same, I think I need to try frying something. That time was not last night though. I am a huge fan of coconut shrimp. Like Pad Thai, it's something I could eat everyday. I've made a simple baked version at home on several occasions and the flavors in this Green Curry Cooking Sauce left me inspired to try a new version. Instead of using egg as my batter liquid, I used the sauce.
The shrimp turned out even better than expected. (Which was a really good thing because I needed to redeem myself from a spaghetti squash fail I fed Rob the night before.) There was a very slight spiciness to the shrimp and the coconut crisped up perfectly. I used the rest of the sauce to coat some veggies and served everything over rice.
I have actually been given the opportunity to taste and review several WORLDFOODS sauces as a member of the Maryland Taste Team. WORLDFOODS wants to get the word out about their Asian sauces and several other states have taste teams as well. It's actually a bit of a competition. We're competing against the other states to create inventive recipes and engaging reviews and you can help through Facebook likes and comments and interaction on Twitter. You could also have the chance to win some sauces for your own kitchen too.
Green Curry Baked Coconut Shrimp (makes 16 shrimp, feeds 2-4 people)
Ingredients1/2 cup all purpose flour 1 jar WORLDFOODS Thai Green Curry Sauce, 1/2 cup separated 1 cup sweetened shredded coconut 16 large uncooked, peeled & deveined shrimp (tails on makes it easier to prepare) Approx. 3 cups mixed veggies (I bought a pre-cut mix from the store with broccoli, cauliflower, mushrooms, snow peas, carrots and peppers) 1/2 cup water Approx. 1/2 cup uncooked rice ______________________
1. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper
2. Assemble your battering station - line up three bowls next to your baking sheet. In the first bowl, flour. In the second bowl, 1/2 cup green curry sauce. In the third bowl, the coconut. One by one dip and coat each shrimp in the flour, sauce, and coconut in that order. Then gently place on the baking sheet.
3. Once all the shrimp are battered, put the baking sheet in the oven for 15-20 minutes, making sure to flip the shrimp over halfway through. (Mine took about 16 minutes.)
4. Once the shrimp are in the oven, start preparing the rice and veggies.
5. Cook the rice according to package directions or your favorite method.
6. Place a pan over high heat and coat with either cooking spray or a light coating of oil. Once the pan is smoking slightly throw in the vegetables. Cook for about 2 minutes, stirring constantly. Add 1/2 cup water and let cook for about 5 minutes until the water is evaporated, again stirring constantly. Once the water is gone, pour in the remainder of the Green Curry sauce and toss the vegetables to coat. Remove the pan from heat after about 1 minute.
7.) Once the rice is cooked, plate your meal and ENJOY!
*WORLDFOODS provided this sauce and several others to me to try, however all opinions are my own.