Comments on: Loving the BITE: Curry Coconut Shrimp

By: Emily Smith

Emily Smith — Mon, 02 May 2011 19:20:00 +0000

This recipe sounds delicious, thanks! And we love our organic coconut oil too. Glad to read some more good press for it; so many people still think it’s horrible for you.

By: Darryl is Loving the Bike

Darryl is Loving the Bike — Fri, 29 Apr 2011 00:54:00 +0000

Thanks Kelli, this is one of the best tips yet. As always, I appreciate all the wisdom and sports nutrition information you bring to us over at Loving the Bike….thanks for continuing to be so awesome.

Darryl

By: Kelli

Kelli — Thu, 28 Apr 2011 16:01:00 +0000

Hi Velonista, Thanks so much for the reply and insight on the sustainability of shrimp. It’s a good recipe for most any protein source, so I hope you enjoy! Take care! Kelli

By: Velonista

Velonista — Thu, 28 Apr 2011 12:12:00 +0000

Great stuff! Thanks for another terrific recipe (going on next week’s family menu). Recently, we introduced macadamia oil into our high-heat cooking in place of canola oil for many of the benefits you list here, but I’m looking forward to trying coconut, too.

I do have one reservation about the shrimp, though, insofar as a lot of folks don’t realize how ecologically unsustainable shrimp farming is, especially in the developing world, where major shrimp farms are laying waste to mangrove forests, which have long been a source of local sustenance. So much of our food production causes environmental problems, but the case of shrimp farming seems especially severe in its practice of destroying local and indigenous communities. Unless the shrimp are raised sustainably, I regret they should probably be avoided as much as possible. We’ll definitely try this with chicken and/or veggies, though!