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Shrimp With Green Beans And Toasted Coconut

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  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)

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1522 Calories from Fat 668

% Daily Value*

Total Fat 77 g119.1%

Saturated Fat 38.7 g193.3%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 2191.7 mg91.3%

Total Carbohydrates 100 g33.2%

Dietary Fiber 19.1 g76.4%

Sugars 13.5 g

Protein 108 g215.5%

Vitamin A 24.1% Vitamin C 34.8%

Calcium 35.2% Iron 90%

*Based on a 2000 Calorie diet


Shrimp With Green Beans And Toasted Coconut Recipe