Paleo Recipes – Cavegirl Cuisine

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Caribbean Coconut Shrimp

Caribbean Coconut Shrimp

This was inspired by a recipe that came with my lemongrass.  It originally called for fish, not shrimp.  Also, I changed a few other things to make it my own, but the results were fantastic.  I made this recipe with the shrimp tail-on, but in the future, I will completely shell them as the recipe is almost soup-like.

Ingredients

  • • 1 pound raw shrimp, peeled deveined
  • • 13.5 oz can coconut milk
  • • 4 tablespoons ghee or organic unsalted butter
  • • 1 large shallot, minced
  • • 3 stalks lemongrass, first two layers removed and thrown away, inner core chopped
  • • 6 cloves of garlic, minced
  • • 1/2 cup organic tomato sauce
  • • 1/3 cup chopped cilantro
  • • Sea salt & ground pepper to taste
  • • 3 tablespoons unsweetened coconut flakes

Directions

  1. Preheat oven to 300 degrees.
  2. In a medium saucepan, heat ghee, shallots, and garlic until the shallots are tender. Add tomato sauce. Stir slowly until blended allowing the tomato sauce to warm.
  3. Add coconut milk, lemongrass, cilantro, and salt & pepper.
  4. Place shrimp in an 8x8 dish. Pour coconut milk mixture over the shrimp. Cover dish.
  5. Cook covered for 25 minutes.
  6. While the dish is cooking, place coconut flakes in a small saucepan and heat on medium until browned/toasted. Set aside.
  7. Plate the shrimp dish in bowls and garnish with the toasted coconut.
  8. Enjoy!

Ingredients

  • 1 pound raw shrimp, peeled deveined
  • 13.5 oz can coconut milk
  • 4 tablespoons ghee or organic unsalted butter
  • 1 large shallot, minced
  • 3 stalks lemongrass, first two layers removed and thrown away, inner core chopped
  • 6 cloves of garlic, minced
  • 1/2 cup organic tomato sauce
  • 1/3 cup chopped cilantro
  • Sea salt & ground pepper to taste
  • 3 tablespoons unsweetened coconut flakes

Directions

  1. Preheat oven to 300 degrees.
  2. In a medium saucepan, heat ghee, shallots, and garlic until the shallots are tender. Add tomato sauce. Stir slowly until blended allowing the tomato sauce to warm.
  3. Add coconut milk, lemongrass, cilantro, and salt & pepper.
  4. Place shrimp in an 8x8 dish. Pour coconut milk mixture over the shrimp. Cover dish.
  5. Cook covered for 25 minutes.
  6. While the dish is cooking, place coconut flakes in a small saucepan and heat on medium until browned/toasted. Set aside.
  7. Plate the shrimp dish in bowls and garnish with the toasted coconut.
  8. Enjoy!
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