Coconut Shrimp Stir Fry Food

COCONUT CURRY SHRIMP

Steps:

• In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm., Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.

COCONUT SHRIMP

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.
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PINEAPPLE SHRIMP STIR-FRY

Steps:

• Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.

CASHEW AND COCONUT SHRIMP

Steps:

• Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
• Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
• In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
• In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.
• Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
• Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
• Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.

PEANUT SAUCE STIR FRY WITH SHRIMP

Steps:

• Combine peanut butter, soy sauce, rice vinegar, honey, and ginger in a small bowl or jar. (If the peanut butter is thick, microwave for 30 or more seconds until drizzly). Whisk until smooth.
• In a large skillet or wok, drizzle sesame (or canola) oil and cook shrimp over medium-high heat for 3-4 minutes, until no longer translucent. Remove and set aside.
• Add more oil to the pan and add chopped vegetables. Cook, stirring occasionally, about 5-7 minutes until just tender.
• Turn the heat down to medium. Add shrimp and pre-cooked brown rice noodles to the pan, along with the sauce. Stir well for 1-2 minutes, until sauce is evenly incorporated. Add peanuts if desired and serve.

SPICY SHRIMP STIR-FRY

Steps:

• Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
• Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.

FRIED COCONUT SHRIMP

Steps:

• Peel and devein the shrimp, but keep the tail. Use a knife to cut the back and spilt the shrimp. Slightly flatten the meat gently.
• Marinate shrimp with salt, pepper and sugar. Set aside.
• In a small bowl, mix egg with coconut milk.
• Spread cornstarch, then mix breadcrumb and coconut well.
• Dip the shrimp in starch, egg and mixture of breadcrumb and coconut. Heat oil until hot. If you stick in one chopstick, fine bubble forms immediately (the temperature should be around 160 degree C). Place 5-6 shrimp in for each batch. Fry for 8-12 seconds or until golden brown. Transfer out and serve with dipping sauce.

COCONUT SHRIMP STIR FRY

Steps:

• Heat oil in skillet, add garlic, ginger, scallions and chili, cook for 2 minutes.
• Add coconut milk, mix and cook until bubbles.
• Throw in shrimp and toss around until shrimp looks firm, is no longer translucent and cooked, about 3 minutes.
• Garnish with fresh cilantro to serve.

THAI BASIL SHRIMP WITH COCONUT RICE

Steps:

• Add 1 cup water, 1 cup coconut milk, 1 tsp sugar and 1 tsp salt to a medium pot and bring to a boil over high heat. Add the rice and shredded coconut. Stir gently to combine and then place the lid on the pot and turn the heat down to the lowest setting. Allow the rice to cook on low for 10 minutes. Then, turn the heat off and let the rice sit, covered for another 15 minutes. *Do not open the lid during this time. The steam is required to finish cooking the rice.* (If using a rice cooker, just add all of your rice ingredients to the bowl and turn on)
• When the rice is done. remove lid and fluff with a fork. Gently stir in lime zest.
• To the base of a blender or food processor, add the roughly chopped fresno chilies (seeds included if you like spicy), garlic, soy sauce, fish sauce, honey and 1 tbsp of avocado oil. Blend until mostly smooth. Pour the marinade over your raw shrimp and let sit for 15 minutes.
• In a large saute pan, heat the other tbsp of oil over medium high heat. When hot, add your sliced bell pepper to the pan. Cook for 3-4 minutes or until pepper starts to soften. Remove from the pan and set aside.
• In the same pan over medium high heat, add your shrimp one-by-one making sure to leave all the extra marinade behind. Working in batches if you need to, cook 1-2 minutes per side, only turning once. You want to get a light char on each side.
• Once your shrimp is done, turn off the heat and add in your basil leaves and sauteed peppers. Stir until the basil wilts. Serve over top of the coconut rice with some lime wedges. Enjoy!

CHICKEN & SHRIMP STIR-FRY

Steps:

• Season chicken with salt and pepper.
• Heat wok or rounded sauté pan over very high heat.
• Add vegetable oil and then add garlic. Sauté for 10 seconds.
• Add seasoned chicken pieces, stir continuously and cook for 4 - 5 minutes.
• Add shrimp and red peppers. Continue stirring vigorously and cook for 1 minute.
• Add mushrooms, onions, sugar snap peas and baby corn. Continue to stir while cooking 2 minutes.
• Add the soy sauce and Pineapple Coconut Mango Tequila Sauce and stir to coat all ingredients.
• Remove from heat and add bean spouts. Stir and serve.