This may be the fastest and the simplest seafood recipe you’ve ever made. Spicy garlic-coconut shrimps has everything from fresh shrimps, hot chili, garlic to an exotic coconut note and citrusy coriander. Ready in less than 15 minutes, it makes a wonderful summer dish, either as tapas or main course.
Shrimps and prawns are one of the summer’s healthiest pleasures. You can buy them raw or cooked, frozen or fresh, with shell or peeled. I always vote for the fresh ones, though. They are very versatile, too. In fact, you can cook them, grill them, serve in a salad or soup, eat them warm or cold or maybe serve them as a snack dipped in homemade aioli. Wink. As I said, this is one of the fastest recipes you’ve ever tasted (besides the delicious mussels recipe). Bear in mind, that cleaning the shrimps is not included in the time.
Again, I found this recipe on Twitter, just like the chilled garlic almond soup. Both are made by my friend June. I can’t help it. I love Spanish food. Garlic prawns is a typical Spanish dish with its origins in the Andalusia region. People love it because it’s fast and easy to make, healthy and delicious.
And as always, also this time, I adapted the recipe my way. Wink. You’ll find a combination of coconut flavour, spicy chili and fresh coriander pesto surrounding the delicious shrimps. Keep it simple and you’ll get a wonderful dish.
Shrimps or prawns
The original recipe calls for prawns. Since I couldn’t find fresh prawns, I used fresh shrimps instead. But aren’t prawns also shrimps? Yes and no. They might differ in size and looks. In fact, the prawns are a bit bigger, yet the biggest shrimp can be bigger than the typical prawn. There is a small difference in gills and feet, too. But you’ll need to look very close to find that out.
I would say, the only thing that tells them apart is the form; shrimps are curled and prawns are not. When it comes to taste, you can’t really tell the difference. There are also many types of shrimps and prawns, which vary in taste and texture. Consequently, they are frequently interchangeable in recipes.
How to clean and butterfly the shrimps
The shrimps I bought were whole, with head and shell and all. Therefore, I needed around 15 minutes to clean them properly. Also, I kept the tails on and some shrimps were left with the head on, too. I like to leave the tail on. They look prettier and it’s easier to eat them. Oh, I eat them with my hands. You grab the tail, eat it and lick the fingers afterwards. Wink.
After washing them, pick one by one and, starting just after the head, get your thumb under the shell (the easiest way is at the bottom, where the legs are) and gently peel it off. But, once more, leave the tails on. And don’t throw the heads away. Keep them for some amazing stock.
Then, using a sharp knife, make a small cut on the top of the shrimp. And, what we are looking for, is that little dark vein. A what? The dark vein is nothing more than sand, digested plankton and algae trapped in the tract. On one hand, you’ll remove the dirt, on the other hand, you’ll perform the butterfly cut, which will make the shrimps twist and open like a butterfly while cooking. Wonderful!
Instead of olive oil, I used coconut oil. As a result, the shrimps will have that lovely coconut flavour. More, combined with chili pepper and coriander it makes a delicious, almost exotic dish. I also suggest serving the shrimps whole and not chopped, so that you can really enjoy them in a proper way.
Another change that I made, was adding fresh coriander and some homemade coriander pesto. I love coriander. Actually, I prefer it to parsley. It has a more citrusy flavour than a vegetable flavour. Wink. You know what I mean, right?
Additionally, I served some homemade sourdough bread along with the spicy garlic-coconut shrimps. I love to mop the bread in oil or sauce. Yummy! Of course, you can pick some flatbread or Naan bread as well.
Ingredients for 1-2 portions of spicy garlic-coconut shrimps:
- 1 Tbsp of coconut oil
- 3 garlic cloves (sliced)
- 15-20 shrimps or prawns (fresh or frozen)
- 1 red chili pepper (sliced)
- 1 tsp of cayenne pepper
- fresh coriander
- 2 Tbsp of coriander pesto (optional)
- slice of bread (optional)
To begin, wash and clean the shrimps or prawns. Firstly, quickly wash them under cold running water. Secondly, remove the shell but keep the tail on all and the heads on just some of the shrimps. In order to remove the shell but keep the shrimp whole, remove the legs and then, simply get with the thumb under the shell and gently peel it off. Thirdly, with a knife, gently score (just 2 mm deep) at the top of each shrimp (along the spine) and remove the dark vein.
Furthermore, finely slice the garlic and fresh chili pepper. Also, this is a good time to make the coriander pesto. In case, you decide to go for it, combine a bunch of fresh coriander, shaved almonds, salt and olive oil and blend until smooth. Or you can check this lovely pesto recipe, which I made some time ago.
Next, in a frying pan melt some coconut oil. Then, add the sliced garlic until tender but not browned. Around 30 seconds would do just fine. After the garlic got softer, add the shrimps and sliced chili pepper. Occasionally flip the shrimps to cook them equally on both sides.
Once the shrimps turn lovely bright pink-red, sprinkle them with some cayenne pepper (if you want to elevate the firey flavour) and cook for 1 more minute.
Finally, put the spicy garlic-coconut shrimps in small bowls and top them with a spoon of pesto and some fresh coriander. As an option, serve with a slice of bread on aside. Well done, you just made one of the most delicious dishes ever, which will make you look like a chef. Wink.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
