Coconut Curried Shrimp Salad

In the summertime we do simple meals. Our upstate NY home does not have central air conditioning and the heat often seems to drain the life out of us. Cooking in our kitchen during blistering summer heat is definitely not an enjoyable experience.

Summers are also busy. Between vacations, time at the pool, exploring the outdoors, gardening, and outdoor home improvements (because those are definitely tough to do in the wintertime in NY), it’s a hectic season. Maybe God knew we’d all be so busy outdoors in the summertime and that is why most of fruit and vegetables are ready then. We don’t have to cook, we just go pick our food right off the plant and eat it. It doesn’t get much easier!

So, in the summer, we opt for simple whole foods. For lunch today, I munched on some pistachios, cherries, yogurt, kale chips and a banana. Simple. Easy. Delicious. For summertime dinners, our family adores salads. Even our two year old eats her salad with gusto. So, today we are sharing a recipe for coconut-curried shrimp salad. It is one of our favorites. We hope you enjoy it too!

Coconut Curried Shrimp Salad

Mix together: 1/2 teaspoon of curry, 1/2 teaspoon of paprika, 1/2 teaspoon cumin, 1/2 teaspoon garam masala, 1/2 teaspoon of salt, a pinch of black pepper, and 1/4 cup of unsweetened shredded coconut. Once mixed, toss the spice mixture with 1 lb of large shrimp (peeled). Coat thoroughly.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until melted. Add shrimp (in a single layer). Cook shrimp for four minutes on one side and flip. Then, cook for another three minutes on the other side. Remove to a plate and set aside.

Prepare a salad with toppings of your choice and add the shrimp on top. Enjoy!

Chicken Curry Pie

Here is a delicious recipe for Chicken Curry Pie that I invented tonight! I forgot to pull meat last night for tonight’s dinner and we are running low on food since tomorrow is my day to go grocery shopping. I threw this together on the fly using leftover chicken and it turned out to be quite delicious! Plus, it is quite hearty so we ended up stuffed and still managed to have enough leftover for lunch tomorrow!

Bottom Layer Ingredients:

  • 2-3 cups of cooked, shredded (or chopped) chicken
  • 2 apples, cored, peeled and chopped
  • 1/2 cup of celery, chopped
  • 4 tablespoons of butter
  • 1 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 teaspoons curry
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon clove
  • 1 teaspoon ground coriander
  • 2 1/2 teaspoons turmeric
  • 1/2 cup coconut flakes, unsweetened
  • 1 teaspoon lemon juice
  • 2 cups of chicken stock

Top Layer Ingredients:

  • 1 1/2 cups of milk
  • 3 eggs
  • 3 tablespoons of butter, melted
  • 1 1/2 cups of whole wheat flour
  • 1 1/2 teaspoons of baking soda
  • 1 teaspoon of salt

Grease an 9×13 inch baking dish. Preheat oven to 375 degrees.

(Bottom Layer) In a skillet over medium heat, melt 4 tablespoons of butter. Saute apple, celery and coconut flakes. Mix all the dry spices for the bottom layer together in a separate bowl. Once thoroughly blended, add to apple mixture. Cook for 5 to 10 minutes. Add chicken and stir. Then, add chicken stock and lemon juice. Let simmer for 5 to 10 minutes. Add cream (or milk) and stir. Simmer for another minute or two and then pour into greased pan.

(Top Layer) In a small bowl mix whole wheat flour, salt, and baking powder. In a separate bowl mix milk, eggs and melted butter. Add flour mixture to milk mixture and stir thoroughly. Pour dough on top of the bottom layer (this should already be in the greased pan by this point). Bake at 375 degrees for 40 minutes.