{"id":1514,"date":"2014-06-04T19:00:49","date_gmt":"2014-06-05T02:00:49","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1514"},"modified":"2019-02-11T13:50:00","modified_gmt":"2019-02-11T20:50:00","slug":"sauteed-coconut-shrimp","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/sauteed-coconut-shrimp\/","title":{"rendered":"Sauteed Coconut Shrimp"},"content":{"rendered":"

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Tropical Coconut Shrimp!<\/h2>\n

So you’re probably use to having Deep Fried Coconut Shrimp.  Well if that’s what your looking for, CLICK HERE<\/a> for that recipe.  This Coconut Shrimp recipe however, is sauteed, seasoned and tossed with Pinapple and Scallions.  Is that peaking your curiosity yet?  Not to sound too cliche, but this is one of those recipes where the secret is found in the sauce.  Luckily it comes already prepared for us in a can.  It’s called Coco Lopez.<\/p>\n

\"Coco_Lopez\"<\/a>Coco Lopez can be found in one of three places at your local grocer; with the Mixers or in the Asian or Hispanic section.  It is advertised as “Cream of Coconut”, but, nay nay I say.  Coconut cream made by all other brands isn’t anything like the Coco Lopez Brand.  Other brands are more like Coconut Milk, creamy and frothy and you shouldn’t use any of them when preparing this Sauteed Coconut Shrimp recipe.  It won’t turn out at all.  The reason is because Coco Lopez is more of a syrup than anything.  It is concentrated and sweet, not milky or creamy like the other brands.  So it’s really interesting to me that it is referred to as Coconut Cream, or “Cream of Coconut as it reads on the Label.  But don’t let that discourage you.  The only point I’m making is that Coco Lopez is what you want to use when you’re making Sauteed Coconut Shrimp, not other brands or other versions of it because it is not the same thing, at all.  Trust me.  But just for the record, I also use Coco Lopez’s Cream of Coconut when I make Pina Colada’s, and if you’re interested in that recipe, it can be found HERE<\/a>!<\/p>\n