Luau Coconut Shrimp Recipe

Inspired by Iron Hill Brewery & Restaurant

Time45m

Serves4

grilled ham, scallion, spiced orange-coconut cream broth

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Ingredients

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Coconut Shrimp Ingredients

1 pound large shrimp, peeled and deveined

1 cup Coconut milk

1 cup Orange juice

1 cup fresh scallions, chopped

1 cup ham, diced

1 cup 00 bread flour

1 cup shredded coconut

1 large egg, beaten

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 to taste spices (cayenne, paprika, or your choice)

Method

Cooking Directions

Prepare the Shrimp

In a bowl, season the shrimp with salt, pepper, and your choice of spices. Let it marinate for about 15 minutes.

Prepare the Coating

Set up a breading station with three bowls: one for flour, one for the beaten egg, and one for shredded coconut.

Coat the Shrimp

Dip each shrimp first into the flour, then the egg, and finally coat with shredded coconut. Set aside.

Cook the Ham

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced ham and sauté until browned. Remove from the skillet and set aside.

Grill the Shrimp

In the same skillet, add another tablespoon of olive oil. Grill the coated shrimp until golden brown on both sides, about 2-3 minutes per side. Remove and keep warm.

Make the Broth

In a saucepan, combine the coconut milk, orange juice, and chopped scallions. Simmer for 5-7 minutes until slightly thickened.

Serve

In a bowl, ladle the orange-coconut cream broth, top with the grilled shrimp and sautéed ham. Garnish with additional scallions if desired.