Cannabis-Infused Coconut Roasted Citrus Shrimp

Feb 15, 2021Cannabis Butter Recipes

recipe image

A no-fuss and fabulous foray into the 420-culinary world, this dish is all flavor without the hours of work. Crunchy coconut and tender shrimp combine for a one-pan meal that is as delicious as it is elevating.

Cannabis-infused coconut roasted citrus shrimp

(Bruce Wolf/Leafly)

Recipe: Cannabis-Infused Coconut Roasted Citrus Shrimp

Start to finish: 25 minutes

Yield: Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 4 teaspoons canna-oil or butter*
  • 1 lemon, thinly sliced
  • 4 scallions, sliced in long strips
  • ½ cup flaked coconut
  • Sprigs of fresh dill
  • 1 teaspoon salt
  • ¼ teaspoon coarse black pepper
  • 1 lb. jumbo shrimp, cleaned and peeled

Directions

  1. Heat oven to 340°F
  2. In a large bowl, combine all ingredients except the shrimp. Toss to coat.
  3. Bake for 9-11 minutes, the lemon and coconut will gently brown.
  4. Add the shrimp to the pan and stir to coat. Bake for 5-7 minutes, until shrimp turn pink. Toss again before serving.
  5. Enjoy!

*Note: The amounts of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis oil and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Lead image: Courtesy of Bruce Wolf 

Laurie Wolf's Bio Image

Laurie Wolf

Laurie Wolf, named “the Martha Stewart of Marijuana Edibles” by The New Yorker, is an advocate in the cannabis community, four-time cannabis cookbook author, and contributor to several popular cannabis publications. Her cannabis-infused edibles company, Laurie + MaryJane, is a family-owned and operated business that has served the state of Oregon since 2015.

View Laurie Wolf’s articles

Read More

More Recipes to Love ❤
Healthy chocolate brownies

Healthy chocolate brownies

Heat the oven to 190C/170C fan/gas 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, coffee granules, xylitol, vanilla, eggs and yogurt into a large bowl. Blitz using a hand blender until smooth. Or, do this in a food processor. Add the baking powder, then blitz again.

Kahlúa Brownies

Kahlúa Brownies

Please welcome guest author Garrett McCord and pour yourself a glass of milk; you’ll need one with these brownies! ~Elise So I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I’m all for a decent cocktail, but really, I try not to…

Turtle Brownies

Turtle Brownies

Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside. Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking…

Truffle Brownies

Truffle Brownies

Step 1Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth.…

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

Fudgy chocolate brownies studded with pieces of creamy white chocolate peppermint bark. Adapted from Mark Bittman’s brownies. Peppermint Bark Brownies Recipe Save 8 tablespoons (1 stick) unsalted butter 3 ounces unsweetened baking chocolate 1 cup sugar 2 eggs at room temperature 1/2 cup (3 1/2 ounces) plus 1 tablespoon all purpose flour 1/4 teaspoon salt…

Gluten-Free Vanilla Crescent Cookies

Gluten-Free Vanilla Crescent Cookies

Ingredients:1 cup confectioners’ sugar, plus more for finishing cookies14 tbsp. unsalted butter, softened2 tsp. vanilla extract6 oz. walnuts or almonds, finely ground in food processor1 1⁄4 cups plus 2 tbsp. tapioca flour1⁄2 cup chickpea flour1⁄3 cup chestnut flour1⁄4 cup white rice flour1⁄2 tsp. fine salt