August 8, 2008

Blushing Shrimp

This recipe for Coconut Poached Shrimp is so versatile. Dunk in sauces. Roll with herbs in rice paper. Slather with Thai green curry. Toss with greens. Spoon with broth for soup. Swirl with noodles.

1 liter coconut water, I prefer O.N.E. 2 t sea salt
4 peppercorns
2 shallots, quartered
1 large green onion, green top only
1" nub of ginger, sliced
1 lemongrass stalk, cut in half and smashed
1 lime, 1/2 juiced and 1/2 sliced into rounds
1 handful fresh cilantro sprigs
1 & 1/2 lbs medium shrimp, unpeeled

Fill a large bowl with ice water. Place a smaller bowl inside of the ice bowl. Set aside.

Fill a large pot with the coconut water, salt, peppercorns, shallots, green onion, ginger, lemongrass, lime juice and slices, and cilantro sprigs. To infuse the coconut water, bring this mixture to a boil over medium-high heat and simmer for about 5 minutes.

Reduce heat to a gentle simmer and add shrimp. Simmer, uncovered, for 3-5 minutes, once the shrimp blush pink and the tails begin to curl.

Remove the shrimp from the poaching liquid using a slotted spoon or drain using a colander. Place shrimp inside of the smaller bowl set over ice water to chill. Once cooled completely, peel and eat or use as an ingredient. My favorite use is for Spring Rolls!


  1. What a good idea to cook shrimp in coconut water! I like the idea of coconut shrimp but am usually turned off by thick breading that overpowers the shrimp itself. Thanks for this idea!!

  2. Yes, this method infuses a delicate flavor of coconut into the shrimp. I think it might be yummy to take the larger flaked coconut & toast it up a bit, then toss it w/ my coconut poached shrimp and maybe a few mango slices and chilies and serve over rice steamed w/ the leftover poaching liquid. Garnish w/ a few lime wedges, thai basil & cilantro & buon appetito!