Coconut Shrimp Soup

  • 1 tablespoon coconut oil
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 1/4 - 1/2 teaspoon red pepper flakes (depending on your preference)
  • 3 carrots (halved lengthwise, and sliced thin or julienned)
  • 1 (13 1/2 ounce) can coconut milk
  • 3 cups filtered water
  • 1 tablespoon cornstarch
  • 4 ounces angel hair pasta
  • 1 1/2 lbs large shrimp, peeled, deveined and tails removed
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh lemongrass (optional)
  • sea salt to taste

Garnish with your choice of:
  • 4 scallions, thinly sliced and 1 tablespoon chopped fresh cilantro  OR
  • 2 tablespoons flaked coconut


Heat oil in a large saucepan over medium-low heat. Add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, lemongrass, coconut milk and water.

Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.

Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are just tender, about 4 minutes.

Add shrimp to the pot, and stir for about one minute until the shrimp is opaque. Remove pot from the heat, and stir in lime juice and salt.

Ladle into serving bowls, and garnish with cilantro and scallions or flaked coconut.

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Shrimp in Coconut Milk


1 1/2 pounds large size shrimp
1 tablespoon ghee (clarified butter) or coconut oil
2 onions, thinly sliced
2 garlic cloves, crushed
1 teaspoon fresh ginger, finely grated
2 red chili peppers (or fresh green peppers)
1 teaspoon ground turmeric
8 curry leaves
2 cups coconut milk
1 teaspoon salt
1 lemon juice to taste


Wash shrimp, shell and devein. Heat ghee or coconut oil and fry onions, garlic and ginger until onions are soft but not browned. Add chilies, turmeric, and curry leaves and fry 1 minute longer. Add coconut milk and salt and stir while bringing to simmering point. Simmer uncovered for 10 minutes, then add shrimp and cook 10-15 minutes more. Remove from heat and add lemon juice to taste.

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Easy Coconut Shrimp

6 tablespoons butter
1/4 cup blanched sliced almonds
1/2 cup unsweetened flaked coconut
2 pounds raw shrimp, shelled and deveined

1 1/2 teaspoons sea salt
1/8 teaspoon Tabasco
1 tablespoon chopped shallots (or green onions)
1 cup coconut milk
2 tablespoons currants (optional)

Melt half the butter in a skillet. Saute the almonds and coconut until delicately browned. Remove. Melt the remaining butter in the skillet. Saute the shrimp 4 minutes. Add the salt, Tabasco, coconut milk, shallots, currants and the browned almonds and coconut. Cover and cook over low heat for 5 minutes.  Serves 6-8.

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Indian Style Mustard Coconut Shrimp


    •    3/4 pound fresh shrimp, shelled and de-veined
    •    1 cup coconut milk (do not substitute coconut cream)
    •    1 jalapeno pepper, minced
    •    1 tablespoon fresh ginger, minced
    •    3/4 teaspoon sea salt
    •    2 1/2 tablespoons lime juice
    •    2 teaspoons fresh diced shallots (or green onions)
    •    3 tablespoons coconut oil
    •    1 tablespoon whole brown mustard seeds (or yellow if you don't want it as strong)
    •    2 onions, finely sliced
    •    Cooked basmati rice to serve with it.

Combine coconut milk, jalapeno pepper, ginger, salt, lime juice and shallots for a marinade. Add the shrimp, and allow the shrimp to absorb the marinade for at least an hour. It's fine to marinade the shrimp longer, but store it in the refrigerator if you do so.

After the shrimp have been in the marinade at least an hour, heat a large 12-inch cast-iron pan (or equivalent) with the coconut oil. When the oil is hot, add the mustard seeds and cover the pan. After several moments the seeds will begin to pop, like popcorn. Shake the pan a little.

When the popping has stopped, remove the lid and add the onions. Stir the onions into the popped mustard seeds. Reduce the heat slightly, and cover the pan until the onions are translucent (2-3 minutes).

When the onions are done, remove the lid and add the shrimp along with all the marinade liquid. Saute until the shrimp are cooked and turn an orange-pink color. Reduce the heat further and cook until the liquid thickens a bit.

Serve hot over a bed of organic brown basmati rice.

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Tempura Battered Coconut Shrimp


1 cup rice flour
1 quart soda water
1/2 cup unsweetened coconut flakes
1 pound jumbo size shrimp
Coconut Oil


Mix the flour and soda water; stir just until combined. Dip the shrimp into the batter, then roll in coconut flakes. In a wok, deep-fat fryer or 2-quart saucepan, heat 1 1/2 to 2 inches of coconut oil to 350 degrees. Deep fry until golden brown. Drain on paper towels. and serve warm with Tempura Sauce (see below).

Tempura Dipping Sauce

In a saucepan combine: 1/4 c. sake or dry sherry, 1/4 c. soy sauce, and 1 tsp. sugar.

Bring to boiling; stir until sugar dissolves. Serve warm. Makes 1 1/2 cups.

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Chinese Fried Coconut Cream Shrimp


1 can coconut cream
1 lb. peeled and deveined shrimp
1/4 tsp ground cayenne
1/2 tsp salt
2 cups all purpose flour
3 Tbsps heavy cream
2 Tbsps sherry
1 Tbsp flour
2 Tbsps water


Reserve 1/4 cup of coconut cream.

Add cayenne and salt to the remaining coconut cream.

Dip shrimp in coconut mixture then flour. Repeat with all the shrimp.

Fry shrimp in hot coconut oil until golden brown. Drain.

Sherry Coconut Cream Sauce:

Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling. Mix water and flour together and add to boiling mixture to thicken. Serve with fried shrimp.