Steak & Coconut Shrimp Recipe

Temper and season steaks

Remove filet mignon from the refrigerator 30–45 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total for both steaks).

Sear steaks

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbs olive oil. When oil shimmers and just begins to smoke, add the steaks and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2.5 minutes.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon melted butter over the steaks continuously for 1–2 minutes while cooking to desired doneness: for medium-rare aim for an internal temp of 125–130°F (52–54°C). Remove steaks to a cutting board and tent loosely with foil. Rest 5–8 minutes before serving so juices redistribute.

Prepare dredging stations

Set up three shallow bowls: 1) all-purpose flour mixed with 1/2 tsp fine sea salt; 2) beaten egg with 2 tbs milk; 3) panko mixed with shredded coconut, 1/4 tsp ground coriander, and 1/8 tsp cayenne pepper.

Coat shrimp

Pat shrimp dry. Lightly dredge each shrimp in the seasoned flour, shaking off excess, dip into the egg mixture, then press into the panko-coconut mixture to coat thoroughly. Place coated shrimp on a baking sheet and refrigerate for 10 minutes to help coating adhere.

Fry shrimp

In a heavy-bottomed skillet or sauté pan, add about 1 cup vegetable oil (enough for shallow frying about 1/2 inch depth). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb test sizzles immediately. Fry shrimp in batches (do not crowd) for 2–3 minutes per side until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel–lined plate; keep warm in a low oven (200°F / 95°C) while finishing remaining shrimp.

Whisk together 1/2 cup orange marmalade, 1/4 cup mayonnaise, 2 tbs Greek yogurt, 1 tbs fresh lime juice, 1/4 tsp ground ginger, 1/4 tsp smoked paprika, 1/2 tsp hot sauce, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust heat or acidity as desired. Chill until ready to serve. The sauce pairs as a dip for the coconut shrimp and a flavorful accompaniment to the steak.

Slice each rested filet mignon crosswise if desired, or serve whole. Arrange 6 coconut shrimp alongside each steak. Spoon a generous tablespoon of creamy spiced marmalade sauce next to the shrimp (or serve in small ramekins). Sprinkle 1 tbs chopped fresh cilantro over the shrimp and steak, and serve with a lime wedge per plate. Serve immediately.