MERMAN'S REVENGE RECIPE
TROPICAL SHRIMP COCONUT RICE
Tender shrimp seasoned with Merman's Revenge Tropical Shrimp Taco Mix, sauteed with sweet onion, bell pepper and garlic, then coated in a light, creamy coconut sauce. Served over warm jasmine rice for a quick and flavorful seafood dinner.
LET'S COOK
DIRECTIONS
PREPARE THE VEGETABLES
Dice half a bell pepper and the entire small sweet onion into evenly sized pieces. Finely dice the two garlic cloves so they will distribute throughout the sauce. Set the prepared vegetables near the stove before starting the skillet.
HEAT THE SKILLET
Place a large skillet over low to medium heat and allow it to warm gradually. Add a small drizzle of olive oil and 1 tablespoon of unsalted butter. Swirl the pan as the butter melts to coat the cooking surface evenly without letting the butter burn.
SAUTE THE ONION, PEPPER & GARLIC
Add the diced onion, bell pepper and garlic to the melted butter and oil. Stir frequently until the onion becomes translucent and the pepper begins to soften. Keep the heat moderate and adjust it as needed to prevent the garlic from browning too quickly. Leave the vegetables in the skillet for the shrimp.
PREPARE THE SHRIMP
While the vegetables soften, place the peeled and deveined shrimp in a mixing bowl. Pat them dry if needed, then add a small drizzle of olive oil. Toss gently until the shrimp are lightly coated, helping the seasoning adhere evenly.
ADD TROPICAL SHRIMP TACO MIX
Sprinkle Merman's Revenge Tropical Shrimp Taco Mix over the oiled shrimp. Toss to coat all sides. Start with a light, even layer of seasoning and add more to your preference; the recipe does not require a measured amount.
COOK THE SEASONED SHRIMP
Add the seasoned shrimp directly to the skillet with the softened onion, pepper and garlic. Stir or turn the shrimp so they cook evenly, about 3 minutes in total, depending on their size. Continue just until the shrimp are pink, opaque and fully cooked. Avoid overcooking, since they will be warmed briefly in the sauce.
ADD THE COCONUT MILK
Reduce the heat slightly and pour 1/4 cup coconut milk into the skillet. Stir to combine it with the butter, vegetables and seasoning. Gently fold the shrimp through the coconut milk so every piece begins to pick up the creamy sauce.
STIR IN THE CHICKEN STOCK
Add 1/8 cup (2 tablespoons) of chicken stock. Stir gently, scraping the bottom of the skillet to incorporate the flavorful cooking juices. The stock loosens the coconut mixture into a light sauce that coats the shrimp and vegetables.
FINISH THE COCONUT SHRIMP SAUCE
Allow the mixture to warm through at a gentle simmer, stirring occasionally, until the coconut milk and chicken stock are fully combined. The sauce should be light and creamy rather than thick. Remove the skillet from the heat once everything is hot to keep the shrimp tender.
SERVE OVER JASMINE RICE
Spoon warm, precooked jasmine rice into serving bowls or plates. Divide the Tropical Shrimp Coconut mixture over the rice, making sure each serving includes shrimp, vegetables and plenty of coconut sauce. Serve immediately while warm.
MADE WITH
TROPICAL SHRIMP TACO MIX
Tropical Shrimp Taco Mix adds bright, savory and tropical-inspired flavor to the shrimp, pairing with coconut milk and sweet onion for an easy, flavorful sauce served over jasmine rice.
EXPLORE TROPICAL SHRIMP →
GOOD TO KNOW
TIPS FROM
THE MERMAN
HEAT THE PAN GRADUALLY
Warm the skillet gently before adding the butter and vegetables. Keep the heat moderate to soften the onion and pepper without scorching the garlic.
SHRIMP COOK QUICKLY
The shrimp need only about 3 minutes in the skillet, depending on size. Cook until opaque, then add the liquids and finish the sauce briefly to keep them tender.
ADD THE COCONUT MILK TO THE SHRIMP
In this recipe, the coconut milk goes into the skillet to create the shrimp sauce. Serve that sauce over already-cooked jasmine rice rather than cooking the rice in coconut milk.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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