This is a simple, basic dish that can be prepared in just 10 minutes. Minimal ingredients, maximum flavor.
- 200-400 g raw shrimp (fresh or frozen)
- a generous handful of coconut chips (shredded coconut can also be used, but the texture will differ)
- olive or coconut oil
- 1-2 fresh garlic cloves or 1 tsp. dried garlic
- dried chili pepper (optional)
- sea salt
This recipe is quick and straightforward, but preparation is key. Fresh or frozen shrimp? If using frozen shrimp, thaw them in advance: either leave them in the refrigerator overnight or soak them in cold water and let them sit. Drain the water and pat the shrimp dry with paper towels to remove excess moisture. This step is important: if the shrimp are too wet, they won’t fry properly and will release more water during cooking, resulting in a stewed texture.
Now you have two options:
- Pan-fried shrimp with olive oil and coconut chips.
- Stewed shrimp with coconut oil and coconut chips.
A good skillet is essential. It should be wide, with flared edges, like a "flower." This makes it easier to fry or stew the shrimp properly.
Heat the oil in the skillet. Add the dried chili pepper (if using), which will give the dish a subtle smoky flavor. Next, place the shrimp in the skillet. If you want a crispy texture, leave about 3-5 cm between each shrimp. Cook for 2–3 minutes on each side, seasoning each batch with salt.
For stewed shrimp, the process is even simpler: add coconut oil, shrimp, dried garlic, a pinch of chili, and salt all at once. Cook for 3–5 minutes, stirring occasionally.
Add the coconut chips at the end, heat for 1 minute, and serve immediately.
Garlic enhances the flavor: fresh garlic is ideal for those who enjoy a bold aroma, while dried garlic provides a balanced umami note without an overpowering sharpness.
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This recipe is quick and straightforward, but preparation is key. Fresh or frozen shrimp? If using frozen shrimp, thaw them in advance: either leave them in the refrigerator overnight or soak them in cold water and let them sit. Drain the water and pat the shrimp dry with paper towels to remove excess moisture. This step is important: if the shrimp are too wet, they won’t fry properly and will release more water during cooking, resulting in a stewed texture.
Now you have two options:
- Pan-fried shrimp with olive oil and coconut chips.
- Stewed shrimp with coconut oil and coconut chips.
A good skillet is essential. It should be wide, with flared edges, like a "flower." This makes it easier to fry or stew the shrimp properly.
Heat the oil in the skillet. Add the dried chili pepper (if using), which will give the dish a subtle smoky flavor. Next, place the shrimp in the skillet. If you want a crispy texture, leave about 3-5 cm between each shrimp. Cook for 2–3 minutes on each side, seasoning each batch with salt.
For stewed shrimp, the process is even simpler: add coconut oil, shrimp, dried garlic, a pinch of chili, and salt all at once. Cook for 3–5 minutes, stirring occasionally.
Add the coconut chips at the end, heat for 1 minute, and serve immediately.
Garlic enhances the flavor: fresh garlic is ideal for those who enjoy a bold aroma, while dried garlic provides a balanced umami note without an overpowering sharpness.
