Coconut Shrimp

I made these coconut shrimp skewers at the Cayman Cookout by Eric Ripert. They were a huge hit with all the guests, so I wanted to share the recipe with you. The Vadouvan spice lends a complex, savory under-note to the skewer & broth that pairs beautifully with the sweetness of the coconut & shrimp. You can serve the skewers on their own or as a meal with the basmati rice & coconut broth.

Yield: 4 servings

Equipment: Knife, Small Pot with Lid, Salad Spinner, Cutting Board, Griddle or Cast Iron Pan, Strainer

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1 Each Pineapple
1 Each Red Onion
1 Each Lemon
1 Bunch Cilantro
1 Large Nub Ginger
6 Cloves Garlic

Dry Goods
1 Cup Coconut Flake, Unsweetened Desiccated
1 Ounce Vadouvan Spice
1 Cup Basmati Rice
4 Cup Coconut Milk
Kosher Salt, as needed
Neutral Oil, as needed

2 Pound Shrimp, Super Colossal U/10-U/12

1 Teaspoon Butter

Basmati Rice


1 Tablespoon | 10g Neutral Oil
1 Cup | 180g Basmati Rice
1 3/4 Cup | 375g Water or Shrimp Stock
1 Tablespoon | 15g Ginger, minced
1 Tablespoon | 15g Garlic, minced
1 Teaspoon | 8g Butter
2 Teaspoon | 8g Kosher Salt

  1. In a strainer, Rinse rice under cold water until water runs clear.
  2. Add oil, butter, garlic, & ginger to a pot that is on medium heat. Season. Sweat.
  3. Add rice & lightly toast.
  4. Add water, season with salt.
  5. Gently stir to disperse & mix all of the ingredients.
  6. Bring to a boil, & reduce to a low simmer.
  7. Cover pot with a lid.
  8. Allow to cook for 10-15 minutes.
  9. Turn off the heat & keep rice covered for up to 5 min.
  10. Fluff rice with a fork.

Coconut Broth


1 Tablespoon | 15g Ginger, minced
1 Tablespoon | 15g Garlic, minced
3 Teaspoon | 15g Vadouvan Spice
4 Cup | 780g Coconut Milk
5 Sprig Cilantro, washed
2 Teaspoon | 8g Kosher Salt
1 Teaspoon | 4g Neutral Oil

  1. Add oil, garlic, ginger & 2 teaspoons of Vadouvan spice to a pot that is on medium heat. Season. Sweat.
  2. Whisk in coconut milk, season & bring to a boil.
  3. Turn heat down to a rapid simmer.
  4. Reduce the coconut milk by half, remove from heat.
  5. Whisk in the last teaspoon of Vadouvan spice.
  6. Steep the cilantro sprigs in the broth for 7-10 minutes. Adjust seasoning.

Coconut Shrimp Skewer


1/2 Cup | 28g Red Onion, large dice
1 Cup | 170g Pineapple, large dice
2 Pound | 900g Shrimp, Super Colossal, U/10-U/12
1 Cup | 100g Coconut Flake, Unsweetened Desiccated
1 Teaspoon | 4g Kosher Salt
1 Each Lemon
1 Tablespoon | 15g Vadouvan Spice
Cilantro Leaves for garnish
1 Teaspoon | 4g Neutral Oil

  1. Peel & devein shrimp. (save shells to make stock)
  2. Lightly toast the coconut flake in a 300 degree oven, no fan, for 3-5 minutes. Watch very closely as it burns very quickly. Pull the coconut from the oven when it is very light golden brown, it will continue to cook & brown when removed from oven.
  3. Build the skewer by adding the onion, shrimp head, pineapple, shrimp tail, repeat. (1 whole shrimp will surround the pineapple piece forming a c).
  4. Season the skewers with salt.
  5. Grill or Sear the skewers on a griddle or in a cast iron pan on high heat rubbed with neutral oil.
  6. Once shrimp is cooked, remove from heat, squeeze lemon, dust with Vadouvan spice, & douse in toasted coconut.
  7. Serve 3 skewers per person with a 1/2 cup of rice, coconut broth, & cilantro.

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