“This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.”
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A beer batter keeps the coconut on these crispy shrimp during cooking.
See how to make crispy, crunchy coconut shrimp in the oven.
See how to make a quick shrimp bisque with spicy Asian flavors.