COCONUT-CAJUN SHRIMP RECIPE - (4.4/5)
Provided by coconutrecipes
Number Of Ingredients 7
Steps:
- Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of the seasoning over the shrimp. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning. Add cayenne pepper if you want a spicier shrimp. Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes. Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook. Recipe submitted by Rebekah, Wellington, FL
CAJUN SHRIMP OVER COCONUT RICE
based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish
Provided by chia2160
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 350, preheat broiler to high.
- for the rice:.
- melt butter in an oven safe dutch oven.
- add scallions, garlic and ginger and cook until softened.
- add rice, stir one minute.
- add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil.
- cover and place in oven, bake 20 minutes.
- remove, lift lid and let it cool 10 minutes.
- fluff with a fork and mix in coconut milk and coconut.
- cook over low heat until warmed through.
- for shrimp: coat with olive oil and cajun seasoning.
- thread 3 shrimp vertically on each skewer and broil 2 minutes per side.
- serve shrimp over rice garnished with salsa.
Nutrition Facts : Calories 526.9, Fat 34.8, SaturatedFat 22.7, Cholesterol 53.2, Sodium 255.7, Carbohydrate 48.2, Fiber 2.9, Sugar 5.4, Protein 7.5
EASY SKILLET COCONUT SHRIMP
Steps:
- For 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.
COCONUT SHRIMP
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat about 2 inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk together the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
COCONUT SHRIMP
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
COCONUT CURRY SHRIMP
Steps:
- Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
- Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
- Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.
COCONUT SHRIMP
Make and share this Coconut Shrimp recipe from Food.com.
Provided by gailanng
Categories Weeknight
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix beer, egg, milk, flour, salt, sugar and baking powder.
- Dredge shrimp in batter mixture then redip a second time. Roll in coconut then let rest about 10 minutes.
- Heat oil and deep fry until golden.
Nutrition Facts : Calories 551.4, Fat 30.6, SaturatedFat 24, Cholesterol 179.6, Sodium 404.3, Carbohydrate 52.9, Fiber 7.6, Sugar 3.8, Protein 16.7
COCONUT SHRIMP
Make and share this Coconut Shrimp recipe from Food.com.
Provided by sharda
Categories Curries
Time 50m
Yield 15-20 shrimps, 8-9 serving(s)
Number Of Ingredients 15
Steps:
- Devein and clean the shrimp.
- wash it and pat it dry with paper towel.
- Mix 2 teaspoon salt, turmeric and lemon juice.
- Leave it to marinate for about 1/2 an hour.
- In a wok or frying pan (avoid non stick) heat the oil.
- In the oil fry the minced onions, garlic, ginger paste, cumin, coriander, mustard seed powder, 1 teaspoon salt and chili. Fry for 3-4 minutes.
- Add coconut paste and tomatoes. Keep stirring till the spices look separated from the oil (about 2-3 minutes).
- Add the water. If you want thick gravy you can add less water.
- Once the gravy start boiling, drop in the shrimp (throw away the marinade) and boil on low medium heat for 10 minutes. Turn off the heat.
- Do not overcook the shrimp, otherwise it will become very chewy.
- Garnish it with fresh coriander leaves and serve with steamed rice.
Nutrition Facts : Calories 136.6, Fat 6.2, SaturatedFat 0.9, Cholesterol 110.4, Sodium 1005.7, Carbohydrate 7.4, Fiber 1.4, Sugar 3.4, Protein 13.2
CAJUN SAUTEED SHRIMP
Many Cajun shrimp dishes have loads of butter. This is a very tasty version that is much lower in fat. You won't miss it. Serve with French bread and a salad. Fabulous dinner on the table in less than 15 minutes.
Provided by PanNan
Categories Cajun
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
- Heat oil in a large non-stick skillet over medium high heat until hot.
- Add shrimp; saute 4- 5 minutes or until shrimp are done.
COCONUT JUMBO SHRIMP
Make and share this Coconut Jumbo Shrimp recipe from Food.com.
Provided by Diana Thompson
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp; dry on paper towels.
- Mix the flour, cornstarch, salt and pepper in a medium bowl.
- Add oil and the ice water to the dry ingredients; stir to blend.
- Heat the oil to 350 degrees in an electric skillet.
- Dip the shrimp in the batter, then roll each shrimp in the coconut.
- Fry shrimp for about 4 minutes, or until lightly browned.
- Do not overcook!
- Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
- Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.
COCONUT ADOBO SHRIMP
Make and share this Coconut Adobo Shrimp recipe from Food.com.
Provided by gailanng
Categories Filipino
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat coconut milk, ginger and garlic to boiling over high heat.
- Add tomato, lime juice and shrimp.
- Reduce heat to medium and cook for 2-3 minutes or until shrimp are done.
- Stir in cilantro and green onions and top with almonds.
- Serve with rice or pasta.
Nutrition Facts : Calories 561.1, Fat 23.4, SaturatedFat 15.6, Cholesterol 239, Sodium 1112.3, Carbohydrate 59.4, Fiber 2.5, Sugar 51.4, Protein 30.1
RAGIN CAJUN SHRIMP
Make and share this Ragin Cajun Shrimp recipe from Food.com.
Provided by MISSIB
Categories Cajun
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine shrimp with all of the above ingredients in a large bowl.
- Stir to coat shrimp.
- Refrigerate covered for two hours, stir occasionally.
- Soak bamboo skewers in ice water for 2 hours to prevent their burning.
- Preheat grill.
- Drain shrimp, reserving marinade.
- Thread shrimp on skewers.
- Grill just until shrimp turn pink, basting with marinade.
- Serve immediately.
Nutrition Facts : Calories 470.3, Fat 29.8, SaturatedFat 4.2, Cholesterol 441.7, Sodium 508.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.2, Protein 47.6
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