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!) #MomWinsFollow Bev: https://www.instagram.com/bevcooks/ Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/384C74VThere’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Easy Skillet Coconut ShrimpRECIPE COURTESY OF BEV WEIDNERLevel: EasyTotal: 1 hrActive: 50 minYield: 4 servingsIngredientsRice:1 cup jasmine rice1/2 cup coconut milk1 teaspoon lime zest plus 1 tablespoon lime juice1 shallot, finely choppedKosher salt2 tablespoons chopped fresh cilantroShrimp:5 tablespoons coconut oil1/4 cup dried coconut chips1/4 cup pankoKosher salt and freshly ground black pepper1 pound sugar snap peas, strings removed1 pound jumbo shrimp, peeled and deveined1/2 teaspoon lime zest plus 1 tablespoon lime juice2 cloves garlic, grated1 tablespoon chopped fresh cilantroDessert:3 cups frozen mango1 ripe banana1 1/2 cups almond milk1/2 cup coconut milkZest and juice of 1 lime1 cup iceDirectionsSpecial equipment: a rice cookerFor 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #MomWins #FoodNetwork #EasySkilletCoconutShrimpHow to Make Easy Skillet Coconut Shrimp with Bev Weidner | Mom Wins | Food Networkhttps://youtu.be/f0tIecOvScg
