Frozen shrimp is a staple in my freezer when I'm not sure what to make for dinner. They can be quickly boiled for Vietnamese spring rolls (goi cuon), tossed with salad with nuoc mam (fish sauce) dressing, and of the course the favorite "backup dinner" of chili coconut shrimp. Unlike the American style coconut shrimp, which is deep fried in a batter of coconut flakes, this recipe uses coconut oil which adds the perfect depth of flavor. However to crisp the exterior of the shrimp, it is extremely important to use a large frying pan to avoid making the dish mushy/gloopy from the flour. It's a fairy quick, pleasantly spicy shrimp dish to accompany jasmine rice for dinner and vegetables.
Chili Coconut Shrimp
(Time: 30min, Serves: 3~4 people)
- 2lb extra jumbo frozen & unpeeled shrimp
3 cloves garlic
3 Thai/bird's eye chilis (can be omitted!)
1 stalk of green onion/scallion
1/4 cup chopped cilantro
1 1/2 tbsp coconut oil
1 tsp salt
Flour for dredging
2. Take approximately a quarter to half cup of flour onto a plate. Lightly dredge each shrimp in flour and pile them onto the same plate
3. Heat the coconut oil on the frying pan. Make sure the pan is large enough to allow the shrimp to spread across the pan in one layer. Once the pan is hot, add the garlic and chilis to the pan and fry for 3 minutes, just beginning to brown, on medium heat. Do not let the garlic brown and burn. Stir the garlic and chili so that it covers the pan uniformly
4. Place the shrimp in a single layer on the pan. Without stirring the pan, cook the shrimp for 4 minutes on medium heat to allow the garlic and chili stick to the shrimp. Using tongs or chopsticks, flip over each shrimp and cook for another 3 minutes. The shrimp should be nice and pink, with a crisp coat of garlic and chili.
5. Plate the shrimp and toss with the cilantro and green onions.
