COCONUT MILK SHRIMP
Saucy shrimp simmered in creamy coconut milk sauce with fresh garlic, ginger, pepper flakes, and lime juice. It's perfect over cooked rice and ready in only 30 minutes!
Provided by Katya
Categories Main
Time 45m
Number Of Ingredients 18
Steps:
- In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
- Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.
- Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
- Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.
Nutrition Facts : Calories 439 calories, Sugar 9.4 g, Sodium 890.7 mg, Fat 33.8 g, SaturatedFat 23.8 g, TransFat 0 g, Carbohydrate 13.6 g, Fiber 0.5 g, Protein 25.2 g, Cholesterol 213 mg
HONEY-GARLIC SHRIMP
While it may sound like a plain, generic item you see on a menu at the food court at the mall, honey-garlic shrimp is actually one of the most exciting and delicious garlic shrimp recipes I know. It's the perfect balance of sweet and savory while still packing a substantial garlic punch, plus it's extremely fast and simple to make. This recipe uses half the honey that typical recipes use and allows the natural sweetness of the shrimp to shine through. Serve over hot cooked rice or the starchy base of your choice such as noodles.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
- Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
- Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
- Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
- Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 22.4 g, Cholesterol 345.1 mg, Fat 6.6 g, Fiber 1.5 g, Protein 38.8 g, SaturatedFat 1.2 g, Sodium 1039.3 mg, Sugar 18.7 g
COCONUT SHRIMP WITH HONEY GINGER SAUCE
Here is a simple, BUT OH SO SATISFYING, recipe for Coconut Shrimp. The dipping sauce is easy and even kids love it. This takes a little time, but it is well worth it.
Provided by R. Warren Meddoff
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
- 2. take half of the coconut and place in pie plate.
- 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
- 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
- 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
- 6. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350º between batches.
Nutrition Facts : Calories 3853.9, Fat 376.7, SaturatedFat 55.4, Cholesterol 394.4, Sodium 1333.7, Carbohydrate 88, Fiber 5.3, Sugar 51.7, Protein 43.7
COCONUT SHRIMP LOLLYPOPS WITH APRICOT-GINGER DIPPING SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
- Pierce the soft eye of the coconut and drain the coconut water. Reserve.
- Crack coconut in 1/2 using the back of a cleaver.
- Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
- Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
- In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
- Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
- Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
- While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
- When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
- Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)
COCONUT SHRIMP WITH TAMARIND GINGER SAUCE
Categories Ginger Appetizer Fry Cocktail Party Coconut Shrimp Summer Tamarind Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 20
Steps:
- Make sauce:
- Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
- Prepare shrimp:
- Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
- Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
- Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
- While oil is heating, coat shrimp:
- Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
- Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
- Serve shrimp with sauce.
- Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).
FISH WITH COCONUT GINGER SAUCE
A colorful fish dish from Brazil. This recipe will work with sustainable fish like tilapia or turbot. Be sure to use coconut milk to achieve the proper thickness. Coconut water will be too thin and cream of coconut is too thick. Adapted from "The Brazilian Kitchen" by Leticia Moreinos Schwartz.
Provided by threeovens
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
- Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
- In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
- Add remaining garlic and ginger, stirring.
- Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
- Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
- Strain, discard solids, season with salt and pepper; keep warm.
- Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
- In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
- To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.
Nutrition Facts : Calories 630.6, Fat 32.2, SaturatedFat 17.4, Cholesterol 94.4, Sodium 316.2, Carbohydrate 44.1, Fiber 3.5, Sugar 5.9, Protein 40.1
COCONUT SHRIMP WITH TAMARIND GINGER SAUCE
a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets.
Provided by MarraMamba
Categories Caribbean
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make sauce:.
- Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
- Prepare shrimp:.
- Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
- Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
- Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
- While oil is heating, coat shrimp:.
- Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
- Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
- Serve shrimp with sauce.
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GINGER COCONUT SHRIMP RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (4)Servings 4Cuisine AsianCategory Entree
- In medium bowl, combine cornstarch and 1/4 cup of the coconut milk; mix until smooth. Stir in remaining coconut milk and all remaining sauce ingredients; mix well. Set aside.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add sugar snap peas and carrots; cook and stir 3 minutes. Add shrimp and green onions; cook and stir 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
- Add sauce to skillet. Bring to a boil, stirring constantly. Boil 1 minute, stirring constantly. Serve shrimp mixture over pasta. Sprinkle with cilantro.
COCONUT SHRIMP WITH HONEY SOY DIPPING SAUCE
From whippeditup.com
4.4/5 (11)Estimated Reading Time 4 minsServings 4Total Time 1 hr
- In a small saucepan combine the honey, soy sauce, rice vinegar, minced garlic, and minced ginger.
- Strain the sauce through a fine mesh strainer to remove the chunks of ginger and garlic and set aside until ready to serve.
[RECIPE + VIDEO] SHRIMP WITH COCONUT AND GINGER SAUCE
From dominicancooking.com
5/5 (6)Calories 384 per servingCategory Dinner, Lunch
- Make seasoning: Put the ginger paste, coarse sea salt, bell pepper, pepper, cilantro, and garlic in a mortar and pestle, crush until you obtain a coarse paste (see picture).
- Toast coconut: Heat the oil in a heavy saucepan over medium fire.Add the ground coconut, stir constantly until it gets to a light golden color. Be careful that it doesn't burn.
- Cook seasoning: Add the seasoning, and cook and stir until the seasonings start to release their fragrance (1 to 2 minutes).Add the bija (anato) powder and mix it well.
- Simmer: Add the coconut milk, stir and cook over low heat for about 5 minutes (stir once or twice to prevent it from sticking to the bottom and burning)
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