Polynesian Island Shrimp Baked in Coconut is a retro-inspired seafood dish combining tender shrimp with the sweet richness of coconut and the creaminess of light cream. Originally crafted as a first course, it has an elegant tropical flair perfect for dinner parties or special gatherings. The dish is prepared a day in advance to allow the flavors to meld, then baked just before serving. With its unique preparation method and distinct island aroma, this recipe remains a standout starter that’s sure to impress.
Ingredients
- 1½ lbs shrimp
- 2 tsp salt
- 13½ oz shredded coconut (or coconut flakes in liquid))
- ¾ cup light cream
Instructions
Step 1: Prepare Shrimp (Day Before)
- Remove shells but do not lift tails from shrimp.
- De-vein shrimp.
- Sprinkle shrimp with salt. Refrigerate.
Step 2: Marinate Coconut (Day Before)
- Pour light cream over coconut in a bowl.
- Refrigerate for about 45 minutes before using.
Step 3: Assemble for Baking
- Preheat oven to 350°F.
- Arrange shrimp in a 13x9x2-inch baking dish.
- Sprinkle moist coconut mixture evenly over shrimp.
Step 4: Bake and Serve
- Bake for 40 minutes, uncovered.
- Lift shrimp from cream and spoon some of the cream over the top when serving.
Tips
- Substitute full-fat coconut milk for a richer flavor.
- Add a dash of curry powder or ginger for extra tropical spice.
- Serve over jasmine rice or a small bed of greens for a full meal.
- Use jumbo shrimp for a more dramatic presentation.
- Garnish with chopped cilantro or toasted coconut flakes before serving.
Nutrition
Calories: 285kcalCarbohydrates: 6.5gProtein: 26.5gFat: 17.2gSaturated Fat: 11.4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.2gCholesterol: 210mgSodium: 540mgPotassium: 310mgFiber: 1.2gSugar: 2.1gVitamin A: 520IUVitamin C: 3.2mgCalcium: 78mgIron: 1.9mg
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