COCONUT LIME SHRIMP SKEWERS
This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people.
Provided by appleydapply
Categories Summer
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
- Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
- Meanwhile, prepare your wooden skewers by soaking in water. For finger food/party portions, you'll want 24 6" skewers. Use about 12 long skewers if you're serving on dinner plates.
- Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
- Spear 2 or 3 shrimp onto each 6" skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
- Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
Nutrition Facts : Calories 168.1, Fat 8.8, SaturatedFat 6.9, Cholesterol 115.2, Sodium 176.2, Carbohydrate 6, Fiber 1, Sugar 3.9, Protein 16.5
COCONUT-LIME MARINATED AND GRILLED SHRIMP
The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.
Provided by Food Network Kitchen
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
- Top with the sliced scallion and serve with the reserved lime wedges.
PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES
Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
- For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
- Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.
COCONUT-LIME SHRIMP
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.
Provided by Melissa Clark
Categories dinner, seafood, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
- Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
- Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
- Serve over rice, with remaining cilantro and lime wedges on the side.
BANANA COCONUT SHRIMP KABOBS
Enjoyed these at a winter dinner-party where the hosts grilled the shrimp at the dining table. Wonderful! I look forward to trying this on the barbeque come summer.
Provided by Gerry sans Sanddunes
Categories Coconut
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
- Toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
- In a bowl, combine the cracker-crumbs and the toasted coconut.
- Preheat the grill or broiler.
- Dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
- (Each skewer will take 6 to 8 shrimps).
- Grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
- Serve with lime wedges.
- NOTE: TO PREVENT SHRIMP- OR ANY KABOB ITEMS- FROM SLIPPING,USE 2 SKEWERS FOR EACH KABOB.
- BY HOLDING A PAIR OF SKEWERS 1/4" APART,THREAD THE SHRIMP ONTO BOTH SKEWERS AT THE SAME TIME.
- THIS WAY THE FOOD WILL TURN OVER WHEN YOU TURN THE SKEWERS RATHER THAT SPIN AROUND,AS THEY TEND TO DO,WHEN ON A SINGLE STICK.
Nutrition Facts : Calories 256.2, Fat 10.3, SaturatedFat 5, Cholesterol 190, Sodium 343.8, Carbohydrate 13.3, Fiber 1.7, Sugar 1.7, Protein 26.9
SPICY COCONUT AND LIME GRILLED SHRIMP
Steps:
- Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g
People also searched
More about "coconut lime shrimp skewers food"
GRILLED SPICY COCONUT-LIME SHRIMP SKEWERS - GRAB A …
From azgrabaplate.com
5/5 (3)Calories 153 per servingEstimated Reading Time 2 mins
- In a medium bowl, combine the coconut milk, lime juice, chili garlic sauce, ginger, black pepper, and red pepper flakes. Whisk to combine.
- Add the mixture to a shallow container, or a large zippered baggie, and add the shrimp. Make sure the liquid covers all the shrimp.
COCONUT LIME SHRIMP SKEWERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 1 hr 30 minsServings 12Calories 147 per serving
- In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
- Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
- Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
COCONUT-LIME SHRIMP SKEWERS | THE DANIEL PLAN
From danielplan.com
COCONUT LIME GRILLED SHRIMP TASTE LIKE A VACATION
From theepochtimes.com
WORLD BEST FISH COOKING RECIPES : COCONUT LIME SHRIMP SKEWERS
From worldbestfishrecipes.blogspot.com
GRILLED COCONUT MILK-MARINATED SHRIMP & PINEAPPLE SKEWERS
From rachaelrayshow.com
COCONUT LIME SHRIMP SKEWERS RECIPE -SUNSET MAGAZINE
From sunset.com
HOW TO MAKE COCONUT MILK-MARINATED SHRIMP & PINEAPPLE …
From rachaelrayshow.com
COCONUT SHRIMP SKEWERS | RICARDO
From ricardocuisine.com
COCONUT AND LIME GRILLED SHRIMP SKEWERS FOR #SUNDAYSUPPER
From takeabiteoutofboca.com
RECIPE - GRILLED COCONUT SHRIMP (ON BAMBOO SKEWERS)
From lcbo.com
RECIPES FOR ALL OCCASIONS AND SEASONS - ANDREW ZIMMERN
From andrewzimmern.com
HAWAIIAN LUAU MENU - SUNSET MAGAZINE
From sunset.com
BEST COCONUT LIME SHRIMP RECIPE-HOW TO MAKE COCONUT LIME
From delish.com
COCONUT PINEAPPLE SHRIMP SKEWERS WITH BUTTER COCONUT RICE
From metro.ca
COCONUT LIME SHRIMP SKEWERS RECIPE
From crecipe.com
COCONUT LIME SHRIMP SKEWERS RECIPE - FOOD.COM
From pinterest.com
GRILLED COCONUT RED CURRY SHRIMP SKEWERS - SKINNYTASTE
From skinnytaste.com
COCONUT SHRIMP SKEWERS | MRFOOD.COM
From mrfood.com
CARIBBEAN COCONUT LIME SHRIMP KABOBS - COOKWITHKENYON.COM
From cookwithkenyon.com
COCONUT MILK SHRIMP SKEWERS | DELIGHTFUL MOM FOOD
From delightfulmomfood.com
MOJITO LIME AND COCONUT SHRIMP SKEWER RECIPE | GRILL MATES
From mccormick.com
COCONUT SHRIMP SKEWERS - EASY HOME MEALS
From easyhomemeals.com
COCONUT JERK SHRIMP SKEWERS WITH LIME BUTTER DIP
From yummymummyclub.ca
THAI SHRIMP SKEWERS WITH COCONUT LIME DIPPING SAUCE
From piquantpost.com
COCOGOODS CO. - COCONUT SHRIMP SKEWER
From cocogoodsco.com
RECIPE - GRILLED COCONUT SHRIMP (ON BAMBOO SKEWERS) - LCBO
From lcbo.com
COCONUT SHRIMP SKEWERS | RICARDO
From ricardocuisine.com
CREAMY COCONUT LIME SHRIMP - THE ENDLESS MEAL®
From theendlessmeal.com
GARLIC LIME SHRIMP WITH COCONUT RICE - NOURISH AND FETE | KITCHN
From thekitchn.com
PINEAPPLE SHRIMP KABOBS | GRILL, OVEN, OR STOVETOP
From wellplated.com
PINEAPPLE COCONUT LIME SHRIMP SKEWERS ⋆ REAL HOUSEMOMS
From realhousemoms.com
GRILLED CHICKEN KABOBS SKEWERS (COCONUT LIME) - RECIPES FROM A …
From recipesfromapantry.com
GRILLED SHRIMP SKEWERS WITH THAI FLAVORS - BOULDER LOCAVORE®
From boulderlocavore.com
GRILLED COCONUT SHRIMP SKEWERS - GRILL GIRL
From grillgirl.com
10 BEST SHRIMP SKEWERS APPETIZERS RECIPES - YUMMLY
From yummly.com
SHRIMP SKEWERS & COCONUT, JALAPEñO, & CILANTRO DIPPING
From myrecipes.com
COCONUT-LIME SHRIMP RECIPE - FOOD NEWS
From foodnewsnews.com
MIND BLOWN COCONUT SHRIMP SKEWERS – THE PLANT BASED SEAFOOD CO.
From plantbasedseafoodco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love