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Coconut stuffed with curry vegetables and shrimp.

Roasted Shrimp and Chicken Curry Stuffed Coconuts

Carne Diem Culinary
Our Roasted Shrimp and Chicken Curry Stuffed Coconuts are a favorite anytime we are craving that island life. Filled to the brim with tender chicken breast, curried shrimp, zucchini, and sweet potato, these coconuts are both healthy and delicious.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Caribbean
Servings 4
Calories 201 kcal

Ingredients
  

  • 4 Coconuts
  • 1 Pound Peeled and Shelled Raw Shrimp
  • 1 Chicken Breast cubed
  • 1 Zucchini diced
  • ½ Sweet Potato diced
  • ½ White Onion diced
  • ½ Tomato diced
  • 3 Garlic Cloves minced
  • 1 Tablespoon Ginger finely chopped
  • 1 handful Cilantro finely chopped
  • 2 Tablespoon Caribbean Curry Powder
  • 1 teaspoon Salt

Instructions
 

  • Combine the shrimp and cubed chicken in a bowl and season with the salt and 1 tablespoon of curry powder. Add in the veggies and the remaining 1 tablespoon of curry powder. Stir to combine and place in the refrigerator while you prep the coconuts.
  • Drain the coconut water from the coconuts by poking a hole in one of the eyes of the coconut with an icepick or screw driver. Drain and strain the coconut water into a bowl. Reserve the coconut water from 2 of the coconuts. Use the water from the remaining 2 coconuts for another use.
  • Us a clean and sterile saw to carefully cut the tops off of the coconuts (the portion with the eyes). Rinse the coconuts under cold water to remove any debris.
  • Fill each coconut with some of the meat and veggie filling and replace the tops on the coconuts. Wrap tightly with foil.
  • Roast the coconuts at 400 degrees over direct heat. Cook the coconuts until the internal temperature reaches at least 165 degrees. This typically takes 60-90 minutes but may take longer depending on your grill.
  • Carefully remove the coconuts from the grill and remove from the foil. Remove the tops from the coconuts and serve while hot.

Nutrition

Calories: 201kcalCarbohydrates: 13gProtein: 29gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 179mgSodium: 1312mgPotassium: 685mgFiber: 3gSugar: 4gVitamin A: 4553IUVitamin C: 15mgCalcium: 105mgIron: 2mg
Keyword chicken, Coconut, Curry, shrimp, sweet potato, Zucchini
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