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Shrimp With Green Beans And Toasted Coconut

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Ingredients
  Green beans 1⁄2 Pound
  Unsweetened shredded coconut 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon
  Onion 1 Small, thinly sliced
  Garam masala 1 Teaspoon
  Thai chili 1 , minced
  Medium shrimp 1 Pound, shelled, deveined and halved lengthwise
  Salt To Taste
  Unsweetened coconut milk 2 Tablespoon
  Soy sauce 1 Tablespoon
  Cilantro leaves 1⁄4 Cup (4 tbs)
  Steamed rice 1 Cup (16 tbs)
Directions

1. Preheat the oven to 350° Bring a medium saucepan of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain and spread out on a large plate to cool to room temperature.
2. Spread the coconut on a baking sheet and bake until golden, about 3 minutes. Transfer to a plate and let cool.
3. In a large skillet, heat the vegetable oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the garam masala and chile and cook until fragrant, about 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, until the shrimp are just white throughout, about 3 minutes. Stir in the green beans and cook to heat through, about 1 minute. Stir in the coconut milk and soy sauce, and then fold in the toasted coconut. Transfer to plates, garnish with the cilantro and serve with steamed rice.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Coconut

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