Coconut Cognac Shrimp


This recipe could not be any easier, but the flavor is off the charts! We all love coconut shrimp, this is a quick, easy version, cooked stovetop under 10 minutes! Shrimp, toasted coconut, scallions, cognac, garlic, red pepper, how can this not be spectacular!

Serves 2

⦁  1/2 cup of grated coconut, unsweetened
⦁  2 Tbs of canola oil
• 1 lb of large shrimp, peeled, deveined, patted dry
⦁ 4 scallions, chopped (white and green part)
⦁ 5 cloves of garlic, chopped
⦁ 1 red chilli, seeded and chopped (mild heat)
⦁ 3 Tbs of Cognac
⦁ 2 Tbs of butter
⦁ 1 tsp of granulated sugar
⦁ 1 tsp of kosher salt


In a dry skillet, over medium/high heat, cook the coconut until lightly browned, stirring frequently, 4-5 minutes. Then in a large skillet, cast iron if you have one, over high heat, add in the oil, when very hot, add in the shrimp and cook about 2 minutes, just until they turn pink, then remove from the skillet.Now, in the same skillet, saute the garlic, scallions and the red pepper, just for a few seconds. Turn the heat to medium and add in the cognac, butter, sugar and salt. Add the shrimp back to the skillet and cook for 2-3 minutes.Sprinkle on the toasted coconut and serve!  Quick, easy and absolutely scrumptious!



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