COCONUT SHRIMP BOWL

Living in Mexico that year introduced me to so many different meals I saw a fresh fish stew served in a coconut shell—bold, rich, tropical. It stuck with me. I knew when I got back home, I had to remix it Chef Dad style. Shrimp instead of fish. Bolder flavor. Real herb.

Ingredients (Serves 2–3):

Protein & Base:

    •    1 lb large raw shrimp, peeled & deveined (tails on for presentation)

    •    2 whole coconuts (for serving bowls)

    •    1 tbsp coconut oil (or avocado oil)

Sauce:

    •    1 can (13.5 oz) full-fat coconut milk

    •    1 tbsp red curry paste (or more if you like heat)

    •    1 tsp smoked paprika

    •    1 tsp garlic powder

    •    ½ tsp onion powder

    •    ½ tsp turmeric (optional for color)

    •    1 tsp brown sugar or honey (balance the spice)

    •    Salt + black pepper to taste

    •    Juice of ½ lime

Fresh Additions:

    •    1–2 sprigs rosemary (plus extra for garnish)

    •    Handful of fresh spinach (adds color + body)

    •    1 clove garlic, minced

    •    1 tbsp grated fresh ginger (optional for kick)

Optional Garnishes:

    •    Extra lime wedges

    •    Toasted coconut flakes

    •    Chopped cilantro or basil

    •    Chili oil drizzle

Chef Dad Cooking Steps:

    1    Prep Your Coconuts:

    ◦    Carefully crack open the coconuts. Drain the water, scoop a little soft meat if you like (optional to blend into sauce later). Rinse and set the shells aside as serving bowls.

    2    Sauté Your Aromatics:

    ◦    In a large skillet over medium heat, add coconut oil. Toss in minced garlic, ginger, and rosemary. Let them sizzle and infuse for 1–2 minutes.

    3    Add Shrimp:

    ◦    Season shrimp with garlic powder, paprika, salt, and pepper. Sear in the pan for 1–2 minutes per side until just pink (don’t overcook). Remove and set aside.

    4    Build the Sauce:

    ◦    In the same pan, add red curry paste and brown sugar. Stir until it sizzles.

    ◦    Slowly pour in coconut milk, lime juice, turmeric, onion powder, and stir. Simmer 5–7 minutes to thicken.

    5    Bring it Together:

    ◦    Add spinach to the sauce, let it wilt.

    ◦    Return shrimp to the pan. Toss gently until coated in the curry sauce.

    ◦    Taste and adjust salt, lime, and spice as needed.

    6    Serve It Up:

    ◦    Ladle shrimp and sauce into each cleaned coconut shell.

    ◦    Garnish with rosemary sprigs and serve with lime on the side.