Ken's Avacado Mango Coconut Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
One pound of wild caught Jumbo shrimpHalf a red, white, yellow or sweet onionHalf a cup (4 oz) of minced garlic3/4 cup of virgin unprocessed Coconut oil5 oz organic unprocessed Coconut Flakes1 good size Mango2 good size avocados2 cups (finished volume) wild rice2 Tbsp of Saffron2 Tbsp of Turmeric8 oz dry white wine (Grillo or Pinot Grigio are nice)1 cup of water3-4 Tbsp KC Lemon Pepper marinade2 lemons (or more if you like)
Makes 8 to 10 servings with polite company.
Unlike almost all other Coconut Shrimp recipes, this one Does Not Fry the shrimp. They are sauteed. If you have the capability of controlling the temperature in the saute pan, set for low heat around 200 degrees and not over 210. Coconut oil is sensitive to high heat.
The pan or pot you will use should have a cover to keep the moisture in the pan as much as possible.
Start by rinsing and soaking the wild rice while other steps are ongoing. Put 4 oz of Coconut oil in a saute pan add the garlic,onion, 1 Tbsp of Saffron, and 1 Tbsp Turmeric.
Saute this mixture as you peel the shrimp and then start the wild rice to cook. (You can also cook the rice ahead of time if desired).
Put the shrimp in a 1 gal. zip lock and add 3 or 4 Tbsp of lemon pepper marinade and juice of 1 lemon (or more if desired) to the bag. Roll the bag up around the shrimp and agitate or knead it to spread the marinade and the lemon juice over all shrimp and put in the fridge for now.
Add 2 oz of white wine and 2 oz of Coconut Flakes to the saute mixture then stir them in just enough to be wet in the mixture, return to low heat.
Prepare the Mango by peeling the skin off and then cutting the flesh from the pit. Cut the Mango into bite size pieces for polite company. Stir the Mango into the saute mixture
and return to low heat for 10 minutes. This is your short break time unless you want to get the avocados ready.
Put the rest of the spices in the pan and stir. After scoop the avocados out of their skin and discard the pits & skins. Cut the avocado in bite size pieces like you did with the Mango.
Hopefully the wild rice should be done sitting for ten minutes now, drain and add to the pan and stir in. Add all other remaining ingredients including the juice of the remaining lemon, and the shrimp, but NOT the water. Stir the shrimp in to immerse all, then add the avocado pieces and gently stir it in with out mashing it up.
After 5 minutes in the pan, turn the heat down to warm and relax for awhile or serve it up right away. I like to let the flavors blend for a while like 15 to 20 minutes. (Cocktail time!). On warming heat, it can keep as long as an hour without over cooking.
The water is to thin the mixture out if you don't like the consistency. Depending on how long you let it simmer the rice will absorb
Enjoy this wonderful healthy break from the winter blahs with some white wine and you'll be able to hear the waves gently washing ashore and seagulls over head at your tropical paradise for the night!
Number of Servings: 10
Unlike almost all other Coconut Shrimp recipes, this one Does Not Fry the shrimp. They are sauteed. If you have the capability of controlling the temperature in the saute pan, set for low heat around 200 degrees and not over 210. Coconut oil is sensitive to high heat.
The pan or pot you will use should have a cover to keep the moisture in the pan as much as possible.
Start by rinsing and soaking the wild rice while other steps are ongoing. Put 4 oz of Coconut oil in a saute pan add the garlic,onion, 1 Tbsp of Saffron, and 1 Tbsp Turmeric.
Saute this mixture as you peel the shrimp and then start the wild rice to cook. (You can also cook the rice ahead of time if desired).
Put the shrimp in a 1 gal. zip lock and add 3 or 4 Tbsp of lemon pepper marinade and juice of 1 lemon (or more if desired) to the bag. Roll the bag up around the shrimp and agitate or knead it to spread the marinade and the lemon juice over all shrimp and put in the fridge for now.
Add 2 oz of white wine and 2 oz of Coconut Flakes to the saute mixture then stir them in just enough to be wet in the mixture, return to low heat.
Prepare the Mango by peeling the skin off and then cutting the flesh from the pit. Cut the Mango into bite size pieces for polite company. Stir the Mango into the saute mixture
and return to low heat for 10 minutes. This is your short break time unless you want to get the avocados ready.
Put the rest of the spices in the pan and stir. After scoop the avocados out of their skin and discard the pits & skins. Cut the avocado in bite size pieces like you did with the Mango.
Hopefully the wild rice should be done sitting for ten minutes now, drain and add to the pan and stir in. Add all other remaining ingredients including the juice of the remaining lemon, and the shrimp, but NOT the water. Stir the shrimp in to immerse all, then add the avocado pieces and gently stir it in with out mashing it up.
After 5 minutes in the pan, turn the heat down to warm and relax for awhile or serve it up right away. I like to let the flavors blend for a while like 15 to 20 minutes. (Cocktail time!). On warming heat, it can keep as long as an hour without over cooking.
The water is to thin the mixture out if you don't like the consistency. Depending on how long you let it simmer the rice will absorb
Enjoy this wonderful healthy break from the winter blahs with some white wine and you'll be able to hear the waves gently washing ashore and seagulls over head at your tropical paradise for the night!
Number of Servings: 10
Nutritional Info Amount Per Serving
- Calories: 367.5
- Total Fat: 25.1 g
- Cholesterol: 68.9 mg
- Sodium: 197.1 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 6.0 g
- Protein: 12.8 g
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