Sauteed Coconut Shrimp

Tropical Coconut Shrimp!

So you’re probably use to having Deep Fried Coconut Shrimp.  Well if that’s what your looking for, CLICK HERE 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.

Coco_LopezCoco 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!

Sauteed Coconut Shrimp Ingredients:

1 lb Peeled Shrimp
2 Chopped Green Onions
1 cup Fresh Chunky Chops of Pineapple
2 tbsp butter
1/3 cup Coco Lopez Cream of Coconut
Olive Oil for cooking
Salt and Pepper to taste

In a large frying pan on Medium High heat, add 3 tbsp of olive oil and the peeled shrimp.  Season with Salt and Pepper and Saute until the shrimp turns Orange and Pink.  Add the Butter, Garlic, Scallions (green onions), and Pineapple to the pan and toss until the butter is completely melted.  Then simmer for one minute, stirring occasionally.  Remove from the heat and plate.  Pour the Coco Lopez over the top and serve your Coconut Shrimp over rice.

Published by

Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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