Shrimp in young coconut Recipe

Cooking Directions

• STEP 1.Start by preparing the young coconut. Carefully cut off the top of the coconut to create a lid. Pour out the coconut water and set it aside for later use.
• STEP 2.Using a spoon, scoop out the flesh of the coconut, being careful not to damage the shell. Chop the coconut flesh into small pieces and set aside.
• STEP 3.In a large pot, heat some oil over medium heat. Add minced garlic and chopped onions, and sauté until fragrant.
• STEP 4.Add the chopped coconut flesh to the pot and cook for a few minutes until it starts to soften.
• STEP 5.Next, add the shrimp to the pot and cook until they turn pink and opaque.
• STEP 6.Pour in the reserved coconut water and add coconut milk. Stir well to combine.
• STEP 7.Season the broth with salt, pepper, and any other desired spices or herbs.
• STEP 8.Simmer the dish for about 10 minutes, allowing the flavors to meld together.
• STEP 9.Once cooked, remove the pot from heat and carefully ladle the shrimp and coconut broth into the hollowed-out young coconut shells.
• STEP 10.Garnish with fresh herbs, such as cilantro or basil, and serve immediately.

Cooking Tips

• Choose fresh and plump shrimp for the best flavor and texture.
• Feel free to add other vegetables or ingredients to the dish, such as bell peppers or mushrooms.
• Serve the shrimp in young coconut with steamed rice or crusty bread for a complete meal.

Storage and Serving

• This dish is best served immediately after cooking to enjoy the flavors and textures at their peak.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish gently on the stovetop or in the microwave, being careful not to overcook the shrimp.