How to Make Easy Skillet Coconut Shrimp with Bev Weidner | Mom Wins

Looking for a CURE to the back-to-school blues? Bev’s got you covered with her Skillet Coconut Shrimp (plus, a side sugar snap peas and a mango SMOOTHIE!) #MomWins

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Easy Skillet Coconut Shrimp
Level: Easy
Total: 1 hr
Active: 50 min
Yield: 4 servings


1 cup jasmine rice
1/2 cup coconut milk
1 teaspoon lime zest plus 1 tablespoon lime juice
1 shallot, finely chopped
Kosher salt
2 tablespoons chopped fresh cilantro

5 tablespoons coconut oil
1/4 cup dried coconut chips
1/4 cup panko
Kosher salt and freshly ground black pepper
1 pound sugar snap peas, strings removed
1 pound jumbo shrimp, peeled and deveined
1/2 teaspoon lime zest plus 1 tablespoon lime juice
2 cloves garlic, grated
1 tablespoon chopped fresh cilantro

3 cups frozen mango
1 ripe banana
1 1/2 cups almond milk
1/2 cup coconut milk
Zest and juice of 1 lime
1 cup ice


Special equipment: a rice cooker

For the rice: Preheat the oven to 400 degrees F.

Add the rice, coconut milk, lime zest, shallot, 1/2 teaspoon salt and 1 cup water to a rice cooker. Follow the manufacturer’s instructions and cook until all the liquid is absorbed and the rice is tender. Fluff with a fork. Keep the rice in the cooker until ready to serve. Right before serving, transfer the rice to a serving dish and sprinkle the lime juice and cilantro over the top.  

For the shrimp: Meanwhile, melt 1 tablespoon coconut oil in a medium skillet over medium heat. Add the coconut chips and panko. Sprinkle with a pinch of salt, then toss to coat. Cook, stirring frequently, until everything is toasted and golden, 4 to 5 minutes. Remove from the heat and set aside.

Heat a large cast-iron skillet over high heat. Add 2 tablespoons coconut oil and heat until shimmering. Carefully add the snap peas in a single layer. Let cook without moving until charred on one side, about 1 minute. Stir and cook until charred all over, another 1 to 2 minutes. Sprinkle with salt. Remove the peas to a serving platter.
Heat the same cast-iron skillet over high heat. Add the remaining 2 tablespoons coconut oil and heat until shimmering. Add the shrimp, lime zest, garlic, 1 teaspoon salt and a few grinds of black pepper and stir so shrimp is equally coated and distributed in the pan. Cook, stirring occasionally, until the shrimp is opaque and slightly browned, 3 to 4 minutes. Sprinkle the shrimp with lime juice and top with some of the panko mixture and cilantro. Serve the shrimp with the snap peas and coconut rice and top everything with the remaining panko mixture.  

For the dessert: Layer the mango, banana, almond milk, coconut milk, lime zest and juice in a blender with ice. Blend until smooth. Add more ice if desired. Serve in glasses with straws.

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16 Replies to “How to Make Easy Skillet Coconut Shrimp with Bev Weidner | Mom Wins”

  1. After this LALALALALALA annoying skit I understand why I can't go near the Food Network. It's like losing a bit of your life after every show. Also, I hate kids. Don't want to see or hear them. Bye. Again.

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