02.20.2014 / Blog Posts Health and Wellness
Kimberly Young, MA; Founder of Healthy Little Cooks and author of 5-Minute Lunchbox
If your house is like ours, seafood, specifically shrimp and crab, are family favorites. If my husband (whose a DC native) had it his way, he’d eat seafood every day of his life. So, one day I went on a journey to find a way to “extend” our last pound of shrimp and transform it into a yummy dish that everyone could enjoy.
I can’t say we had any leftovers, but combining this shrimp hash with wild rice and edamame transformed this superstar into the major player of a hearty meal.
1 pound large frozen (or fresh) uncooked shrimp, deveined and peeled*
1/2 cup shredded unsweetened coconut
2 cups frozen (or fresh) corn *
1/3 cup fresh chopped basil (measure after chopping)
1 tablespoon olive oil
1 tablespoon coconut palm sugar (or 1 teaspoon regular sugar) - optional
1 teaspoon salt (adjust according to your taste)
1 teaspoon pepper
*NOTE: When I created this recipe, I only had frozen shrimp and corn on hand. In my opinion, fresh always tastes better. But, if you’re like me and only have frozen in your kitchen, it’s essential that you use fresh basil to bring out flavor.
1. Thaw frozen corn and set aside.
2. Thaw shrimp, rinse it off with water and drain very well. Place shrimp in a bowl and season with salt and pepper. Add shredded coconut.
2. Warm olive oil in a skillet over medium high heat. Add shrimp mixture and sauté for about 5-7 minutes, or until coconut begins to brown and shrimp starts to turn slightly white (but not fully cooked). Stir coconut shrimp often to ensure the coconut does not burn.
3. Add corn, basil and sugar (optional) to the skillet with the shrimp. Continue cooking until shrimp is fully cooked and corn is hot. Remove from heat and let set in the skillet for 3-4 minutes to allow the flavors to marinate. Stir shrimp mixture again to distribute the juices and flavor. Serve alone or over rice.
** Photography Disclaimer- All pictures are copyright of Healthy Little Cooks, LLC **
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