Coconut Shrimp


For this week’s recipe, I challenged myself a little bit more by creating a recipe that incorporates turmeric, garlic paste and shredded unsweetened coconuts. I planned on making a different dish, but this one was a happy accident. It’s a simple recipe that you cook in less than 30 minutes!


  • 4-5 cups of shredded unsweetened coconuts
  • 1 tsp. of turmeric
  • 1 tsp. garlic paste
  • pinch of paprika
  • thumb size of ginger
  • 2 tbspn. fish sauce
  • 1-2 red chilies (you can also use chili flakes)
  • 1 lime
  • salt & pepper
  • 1 bag of shrimps
  • 1 scallion (for garnish)
  • cooking oil (your choice!)


  1. In a food processor, add the shredded coconuts and pulse for a few minutes. You don’t need to turn it into powder, just break it enough so it almost looks like granules or rice. You can also use a blender and blend using a lower speed
  2. Then peel and de-vein your shrimp
  3. In a small bowl, combine the lime juice, fish sauce and garlic paste (you can add a tablespoon of soy sauce with it as well get more depth in flavour)
  4. Heat up your pan in medium-high heat before pouring your cooking oil
  5. While the pan is heating up, peel your ginger and chop your red chilies length wise
  6. Once the oil is hot start sautéing your ginger, and red chilies in the pan
  7. When they are starting to brown, add the turmeric and paprika into the pan
  8. Sauté the ingredients for a few minutes then add the shredded coconuts and shrimps
  9. Keep sautéing the pan for a few minutes until the shredded coconuts start to brown
  10. Then add the lime, fish sauce and garlic paste mixture
  11. Sauté the ingredients for a few more minutes then season with salt and pepper
  12. Taste it and add a little more salt/pepper if needed
  13. Use kitchen shears to cut pieces of the green parts of the scallion for garnish
  14. Grab some rice, lime wedges (and hot sauce if you want it spicier, I recommend it!) and you’re good to go!

You can also make this dish completely vegan by replacing the shrimp with tofu. The cooking time might be a little longer but generally around the same. I would cut the tofu in big cubes. Also, if you are going to use tofu, don’t use soft tofu. It will just crumble.

I’m going to test another recipe with these challenge ingredients because they surprisingly go with each other quite well.

Give it a try and let me know what you think! I’m always up for suggestions/improvements J







Fresh Rolls x 2

I’ve been really loving fresh rolls lately, so I decided on making a couple of recipes. They are healthy and tasty alternatives for snacking, appetizers/starters or if you have eaten enough an entire meal! They are also very easy and cheap to make. And don’t worry, you can easily find rice wrapper at any Asian grocery stores or supermarkets.

Vegan Fresh Rolls with Beets


  • rice wrapper
  • red beets
  • extra virgin olive oil
  • fresh mint leaves
  • fresh basil leaves
  • alfa alfa sprouts
  • cucumber
  • tomato
  • lime juice
  • salt & pepper


  1. Start by washing the cucumber, tomato and beets
  2. In a small pot, boil the beets and cook until tender
  3. While we are waiting for the beets to cook, we can start slicing the cucumber and tomato (Tip: to wrap the roll more easily, slice the cucumber and tomato lengthwise into sticks or wedges (tomato))
  4. Once the beets are done cooking, take them out of the water and set it aside to cool down (I peeled my beets before boiling it but you don’t have to).
  5. Set aside your sliced cucumbers and tomato to make some room on the cutting board for the fresh mint and basil leaves
  6. Stack the fresh herbs on top of each other and then roll it into a cigar shape
  7. With your rolled herbs, chop your herbs from the tip to the end of the cigar shape. You should have strips of fresh herbs (if you want to, you can chop them a little finer, I just prefer to chop them in strips)
  8. When your beets are done cooling down, start dicing them (about 1/2 inch or less)
  9. Put your diced beets in a bowl and add the fresh herbs, extra virgin olive oil, lime juice and salt and pepper
  10. We can start making the roll by soaking the rice wrapper in a bowl with some warm water (soak the rice wrapper until it has soften, you don’t have to wait too long
  11. Place the rice wrapper in a clean board and start layering (I started layering with the sprouts then cucumbers, tomato and then the beets). Leave a little bit of room at the bottom of the wrapper
  12. Once you have all of the ingredients layered on the wrapper, start rolling by taking the bottom of the wrapper and folding it over the layers.
  13. Then take the right and left side of the wrapper and close the edge of the layered ingredients. From here can continue rolling until you reach the top of the wrapper.

Shrimp Fresh Rolls with Mushrooms


  • rice wrapper
  • shrimps
  • mushrooms
  • hoisin sauce
  • soy sauce
  • white vinegar
  • spicy sesame seed oil
  • alfa alfa sprouts
  • cucumber


  1. Start by slicing the cucumbers lengthwise into sticks (the same as above)
  2. Prep the shrimps by washing them first and then clean the shrimp by peeling the shells and removing the vein on the spine of the shrimp from head to tail
  3. You can boil them until they turn pink or I decided to sauté them in butter
  4. I later used the same pan to cook the mushrooms once I removed the shrimps when they finished cooking
  5. Added salt and pepper into the pan of mushrooms and left it alone to mix the hoisin sauce, soy sauce, white vinegar and spicy sesame seed oil together in a small bowl
  6. Deglaze the mushrooms with the sauce mixture and cover the pan. Wait a few minutes and keep sautéing until cooked
  7. You can use the same rolling technique from above. The only difference is the ingredients.