Monday Meals: Coconut Shrimp and Slow Cooker Thai Stew

You get a quadruple dose of recipes this week! I think we have mastered the Coconut Shrimp at our house. Every time we make it, I am surprised we don’t make it more often. We dip it in a Pineapple Salsa Dipping Sauce they used to serve at Bennigan’s in Fargo. The restaurant is no longer there. I warn you, you may want to drink this! It makes a lot, so I end up dipping chips into or use it as a salad dressing. The Thai Beef Stew from the cookbook Meals Made Simple was a recent hit as well. We served it with the author and chef, Danielle Walker’s Coconut, Cilantro and Lime Rice. She makes hers with cauliflower, we made it with jasmine rice. Travis and I enjoyed it more than the kiddos did.

Coconut Shrimp

*altered from a Bobby Dean recipe

1 cup coconut flakes, unsweetened

6 T plain bread crumbs

3 T flour

2 egg whites

1 lb shrimp, deveined and detailed

Combine coconut, flour and bread crumbs in one dish.

In another dish whisk the egg whites

Sprinkle shrimp with salt and pepper.

Coat shrimp in the egg whites and then with the coconut mixture.

To cook, you can either deep fry in oil (Travis does this and, of course, it is much better than the baked way, but the baked way is great too).

To bake place in preheated oven at 450 degrees. Place shrimp on a sprayed baking sheet and bake 8-10 minutes.

Pineapple Salsa Dipping Sauce

1 cup mayo

4 T salsa

8 oz crushed pineapple, drain and reserve the juice

2 T pineapple juice

2 1/2 T sugar

Combine and chill one hour

Slow Cooker Thai Beef Stew

*semi altered from Danielle Walker

2 tablespoons coconut oil, divided

1 1/2 pounds beef stew meat

1 medium yellow onion, thinly sliced

2 cloves garlic, minced

2 teaspoons peeled and minced fresh ginger

14 ounces can full-fat coconut milk

1/3 cup tomato paste

1/2 cup red curry paste

2 tablespoons soy sauce

2 teaspoons lime juice

2 teaspoons sea salt

2 cups broccoli florets

2 cups carrots, chopped

Fresh cilantro, for garnish

Heat 1 tablespoon of the oil in a skillet over medium-high heat, brown the meat on all sides. Had to work in 2 batches.

Use a slotted spoon to transfer each batch of browned meat to slow cooker.

With other 1 tablespoon of oil. Sauté the onion, garlic, and ginger over medium-high heat for 5 minutes.

Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.

Add the tomato paste, curry paste, soy sauce, lime juice, and salt, then pour the mixture over the beef.

Cook on high for 5 hours or low for 8 hours. Add the broccoli and carrots for the last 30 minutes of cooking. Serve garnished with the cilantro.

Coconut, Cilantro and Lime Rice

*inspired by Danielle Walker

2 cups cooked jasmine rice

2 teaspoon lime juice

Sprinkle of sugar

Sprinkle of sea salt

1/4 cup cilantro, chopped

1 tablespoon coconut oil

Dash of vanilla almond milk (called for coconut milk but we were out)

Once jasmine rice is cooked per directions add in rest of ingredients. Enjoy!

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