Coconut Shrimp and Rice

Posted At : March 15, 2008 7:04 PM

6 ½ cups water
3 cups uncooked rice
1 ½ cups coconut oil
2 cups shredded coconut
1 - 2 lbs. shrimp - peeled and de-veined
Salt & pepper to taste, or spices of your choice

Optional: soak rice overnight in water before cooking.

Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.

Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.

Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.

To serve, place rice in a warm oval crock pot and spoon the shrimp over the top.

Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.

Recipe submitted by Gregg, Derry PA

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Is it true that even though coconut oil is very good for one's health, it is still not good for one's health to fry foods in oil? I find coconut oil a wonderful and adaptable for using on already cooked foods, (and remarkably easy to use when I saute' vegetables or fish) but I have been told that it is not good to fry fish in oil, even though coconut oil is a healthy oil. I would like to know ( and would appreciate hearing from someone out there) if there is no truth to this fact about frying food in oil.

# Posted By bretta | 6/1/11 9:36 AM

bretta:
Really the only thing you need to watch out for is the smoke point in coconut oil. Coconut oil heats up VERY fast so be careful when you're frying. If it starts to smoke, it's not good to eat anymore, because it will taste burnt (although it will NOT create bad trans-fats due to the medium chain fatty acids.) Throw it out and start over again. But coconut oil is a wonderful, healthy frying oil.

If you're going to be deep frying though, don't use straight coconut oil. I like to use a 1:3 ratio of coconut oil to palm shortening for deep frying as the palm shortening is nearly impossible to burn and it keeps the coconut oil from smoking.

So in a nutshell, frying is perfectly healthy if done with healthy oils the right way. :)

# Posted By Sarah:) | 6/1/11 8:29 PM

I made the recipe above but used only a third off all ingredients for a meal for a smaller family or hungry couple. I made a few additions that turned out very well:

I couldn't find shredded coconut that was unsweetened, so I used coconut powder. The only ingredient was coconut and I found it in the international foods section. It seems to just be very finely shredded dry coconut.

I substituted pineapple juice for some of the water when cooking the rice.

I garnished the finished dish generously with chopped scallions and some raw chopped almonds. I think pineapple slices, mango slices and almond slivers would also be good garnishes.

In terms of healthfulness: coconut oil is a good cooking oil because the fat molecules aren't corrupted through the cooking process. In other words the "good fats" in coconut oil won't be changed into "bad fats" (which is what makes fried foods unhealthy) through cooking to the same extent as most other commonly used oils.

# Posted By EL | 7/20/12 5:44 AM

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