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Cooking 101
We’re obsessed with coconut shrimp, and we’re obsessed with coconut rice, so this recipe came pretty naturally to us! It couldn’t be easier to make, and the mix of textures and flavors is truly dreamy.
Chef Tip: To toast your coconut flakes, spread them in an even layer on a sheet pan and bake in a regular or toaster oven for just a few minutes. It really brings out the flavor while adding a satisfying crunch.
Vegetable oil
1 bunch cilantro, chopped
1 Lb. peeled and deveined shrimp
Salt
1½ cup cooked rice
Haven’s Kitchen Coconut Cashew Sauce
¼ cup toasted coconut flakes
Heat a glug of oil in a large skillet over medium heat. Add the shrimp and sauté for about 30 seconds until it turns pink and opaque
Add in the cilantro and a pinch of salt and sauté for about 30 seconds
Toss in the cooked rice and sauté for a minute or two, then squeeze in about ½ pouch of Coconut Cashew sauce. Stir to combine and salt to taste
Garnish with the coconut flakes and serve immediately
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
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Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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