Coconut Lime Shrimp Food

COCONUT-LIME SHRIMP

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.

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.

COCONUT LIME SHRIMP

Steps:

• In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
• Pour over coconut milk and squeeze with lime juice. Top with cilantro and Sriracha and stir to combine.
• Reduce heat to low and simmer, 5 minutes.
• Garnish with cilantro and serve.

COCONUT LIME SHRIMP SKEWERS

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.

COCONUT-LIME MARINATED AND GRILLED SHRIMP

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.

COCONUT LIME SHRIMP

Steps:

• Heat oil in a large frying pan over medium-high heat.
• Cook onion for 1 to 2 minutes, or until it begins to soften.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Add tomatoes and peppers; season with salt and ground pepper, and continue to cook for 2 to 3 minutes, or until tomatoes begin to soften.
• Pour in the coconut milk and bring to a boil.
• Add shrimp and continue to cook until shrimp are pink, about 4 minutes.
• Remove from heat and stir in lime juice.
• Spoon shrimp mixture over pasta or rice and sprinkle with cilantro.
• Serve with lime wedges and a sprinkle of crushed red pepper OR grated parmesan cheese.

COCONUT LIME SHRIMP

Steps:

• Use a grater or zester and zest all the limes and set the zest aside.
• Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
• In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
• Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
• When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.

GRILLED COCONUT-LIME SHRIMP SKEWERS

Steps:

• Mix coconut milk, lime juice, cilantro, coconut oil, shredded coconut, garlic, garam masala, and curry powder together in a large bowl. Add shrimp. Cover and let marinate in the refrigerator for at least 2 hours.
• While shrimp marinates, fill a pan with water. Soak skewers in water so they will not burn during grilling.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread shrimp, pineapple, and mushrooms onto 2 skewers at a time, placed about 1/2-inch apart, so you can turn skewers easily while grilling. Brush with marinade.
• Grill skewers on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes per side.

COCONUT SHRIMP WITH LIME SAUCE

Steps:

• Heat oven to 350°F.
• Mix yogurt, mint, lime zest and juice until blended. Refrigerate until ready to use.
• Combine cracker crumbs and coconut in pie plate; beat egg and water in second pie plate. Dip shrimp, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat both sides of each shrimp; place on baking sheet sprayed with cooking spray. Press crumb mixture firmly onto shrimp to secure.
• Bake 12 to 14 min. or until shrimp are tender and golden brown. Serve with yogurt sauce.

CREAMY COCONUT LIME SHRIMP

Steps:

• Heat the coconut oil over medium-high heat in a large frying pan. Add the garlic and ginger and cook for 1 minute.
• Add the coconut milk, lime juice, honey, sriracha, and soy sauce to the pan and bring it to a boil. Let it boil, stirring several times, until the sauce begins to thicken, about 5 minutes. Reduce the heat so the sauce is simmering gently.
• Add the shrimp to the pan and let them cook for 5 minutes.
• Remove the pan from the heat and stir in the cilantro.

COCONUT RICE WITH SHRIMP AND CORN

Steps:

• In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
• Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
• Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
• Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

COCONUT SHRIMP WITH LIME DRESSING

Steps:

• In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
• In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
• Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
• Dress shrimp with lime dressing and garnish with watercress leaves.
• Combine ingredients in a small bowl, and chill until ready to serve.

COCONUT-LIME SHRIMP WITH PEANUT SAUCE

Steps:

• For peanut sauce:
• Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• For shrimp:
• Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
• Serve shrimp with peanut sauce.