Thai Coconut Shrimp with Pineapple and Cucumber

Main Ingredients
basil coconut milk cucumber frosted flakes pineapple shrimp

Okay, I have a second entry as I really wasn’t sure if I’d be able to make sushi or not.  It was my first time, so I figured I better have a back up in case it didn’t work out!

For this, I took my inspiration from Thai coconut soup–slightly sweet, slightly spicy.  Perfect with shrimp and pineapple.  As I said in my other post, I really hate cucumber.  So, I decided to bread some slices with crushed frosted flake crumbs and fry them.  Because isn’t everything better fried?  End result:  frosted flake crusted fried cucumber slices are edible, which coming from me is high praise for anything cucumber-related.

You know what I liked the best, though?  It was a happy accident:  the frosted flake coating didn’t stick very well to the cucumber and the shrimp I fried for the maki recipe.  I kept scooping it out onto paper towels so it wouldn’t start burning in the oil.  Well, those fried frosted flake crumbs were wicked delicious.  I sprinkled them on top of this dish and it was perfection!


Thai Coconut Shrimp with Pineapple and Cucumber



  • About 1/3 bag of a cole slaw mix of chopped cabbage, red cabbage, and carrots (you of course could chop your own instead of using a bag of cole slaw mix, but it's just so much faster, and besides, then you're not left with 3/4 of a head of green and red cabbage!)
  • 1 tablespoon coconut oil
  • 3/4 cup coconut milk
  • 1 tablespoon chili oil
  • 1 tablespoon fresh chopped basil
  • 1/3 pound shrimp
  • 3/4 cup diced pineapple
  • Cucumber (some slices, some julienned into skinny matchsticks)
  • 1 egg, beaten with 1 tablespoon water
  • Crushed frosted flakes, seasoned with salt, pepper, and garlic powder
  • Oil for frying


In a large skillet, heat 1 tablespoon coconut oil over medium low heat.  Add the cole slaw mix, and saute for about 8 minutes, until lightly wilted.

Add the coconut milk, chili oil, pineapple, and shrimp.  Cook for about 5 minutes, stirring occasionally, then reduce heat to low and cook for an additional 10 minutes until slightly thickened.

Meanwhile, in a large skillet, heat about 1/4" vegetable oil over medium heat until hot but not smoking.

Dip the sliced cucumber in beaten egg, then frosted flake crumbs.  Place in hot oil and fry about 30 seconds per side.  You want the breading lightly browned, but the cucumber will still be crunchy (not soggy).  Remove to paper towels to drain.  Also, scoop out any fried frosted flake crumbs to drain on paper towels--they are a delicious garnish!

To serve, place the shrimp and cabbage mixture in a bowl.  Garnish with fried cucumber slices, julienned cucumber, and fried frosted flake crumbs.

One comment on “Thai Coconut Shrimp with Pineapple and Cucumber

Comments or Suggestions