I’m not sure if there’s an official rule about seafood on Meatless Monday, but I’ve generally avoided it thus far. Since part of the purpose of Meatless Monday is to raise awareness of the environmental impact of our food choices, I figured I’d make an exception for a farewell to Gulf shrimp. This dinner was loosely inspired by Aimee’s coconut rice, in that I had the two ingredients on the mind. The snap peas came from the farmers market, and were just as crisp and sweet as they look. And the basil was the first harvest from my freshly-potted herb planter.
Recipe: Coconut Basil Shrimp Stir-Fry
- 1 pound wild Gulf shrimp
- 1/3 cup shredded coconut
- 2 cups snap peas
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 4 basil leaves, finely chopped
- salt and pepper
Instructions: Toast coconut in cast iron skillet over medium heat until lightly browned. Remove from heat and set aside. Warm olive oil in skillet and cook garlic until soft and translucent, 3-4 minutes. Add shrimp, season with salt and pepper, and cook until pink and cooked through. Add soy sauce, snap peas and coconut and cook another 2 minutes. Remove from heat and sprinkle basil over top. Serve over rice. Makes 4 servings. Enjoy!
The FoodieTots family participates in Meatless Mondays, cutting out meat one day a week for our health and for the environment. (When we do eat meat, we choose local and grassfed whenever possible.) Visit the Meatless Monday pledge page to learn more, and sign up for weekly tips and recipes you can use to go meatless, too!