I believe everyone should eat at least one meal each week without any utensils! I know, you think I’m crazy, but it’s time we got into our food, grabbed it by the horns…or tail in the case of these coconut shrimp and shoved it in our mouths just the way our scantily clad cavemen used to do it.
This dish is best shared and eaten with some crusty french bread or maybe a pile of warm garlic naan. Just rip off a chunk of bread and scoop up some shrimp, making sure to get some of the awesome coconut and Pancetta sauce.
Sometimes for dinner, I’ll cover one of my large cutting boards with charcuterie and let the rest of the guys go at it. Eating family style at the table is what I missed growing up, so now we eat together every night. Unless someone’s on a timeout which has been known to happen.
You’ll need to get that Pancetta nice and crispy, so saute it in some Smooth Pompeian Olive Oil. Pompeian also have a Robust Extra Virgin Olive Oil which tends to be better for salads and dressings, but both are so good you could drink them straight from the bottle. For real, I’ve tried it and it’s not as bad as you think. Pompeian has established fantastic relationships with the farmers too so each variety is traceable from the tree to the bottle.
Once you’ve pan-fried the Pancetta, add the shrimp and coconut milk. Use the biggest shrimp you can find because those itty bitty shrimp just won’t do, I tell ya! Simmer for a few minutes, throw on some red pepper flakes and fresh torn basil and slide the pan onto the table like a boss. Frisbee some bread and start mowing down on the easiest coconut shrimp appetizer you’ll ever make!
Serve with a cold glass of Chardonnay for maximum pleasure.
This post is sponsored by Pompeian Olive Oils and Vinegars, all opinions and thoughts are my own.
Coconut Shrimp with Pancetta and Basil
- 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
- 1/3 cup finely diced onion
- 4 ounces diced Pancetta
- 2 cloves garlic minced
- 1 1/2 pounds deveined shrimp
- 1/2 teaspoon paprika
- 3/4 cup coconut milk
- Salt and black pepper to taste
- Red pepper flakes and fresh basil for garnishing.
- Heat the olive oil in a large pan over a medium heat.
- Add the diced onion and cook until soft, about 2 minutes.
- Drop the diced Pancetta into the pan and stir to cook until lightly crispy.
- Add the minced garlic and stir.
- Add the shrimp and season with paprika.
- Stir to combine then add the coconut milk.
- Simmer for 5-7 minutes and the shrimp are a deep pink color.
- Taste and season with salt and black pepper.
- Serve at once with lots of crusty bread.