THAI PEANUT SHRIMP
Thai Peanut Shrimp has all the complex Thai restaurant flavors with a homemade peanut sauce with honey, garlic, ginger and lime in just 20 minutes!
Provided by Sabrina Snyder
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Add the oil to a large skillet on medium high heat.
- Add the shrimp to the pan cooking on each side for 1-2 minutes.
- Remove the shrimp from the pan and set aside.
- Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
- Add the shrimp back to the pan to coat.
Nutrition Facts : Calories 384 kcal, Carbohydrate 12 g, Protein 36 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 381 mg, Sodium 1424 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
PEANUT SAUCE STIR FRY WITH SHRIMP
This shrimp and veggie stir fry with creamy peanut sauce is a quick & tasty dinner everyone will love!
Provided by Anne
Categories Recipes
Time 25m
Number Of Ingredients 11
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.
ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE
This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple and succulent shrimp, which broil in minutes. It's a quick, satisfying dinner with the added bonus of leftover peanut sauce, which will keep well in the fridge for at least five days.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
- Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
- Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 812 milligrams, Sugar 13 grams, TransFat 0 grams
SHRIMP WITH RED CHILI COCONUT SAUCE
Give shrimp a sweet and spicy makeover with red chili coconut sauce. It's swimming with savory soy, scallions, and peanut butter.
Provided by Fanny Slater
Categories Shrimp
Time 20m
Number Of Ingredients 14
Steps:
- Season the shrimp with the salt and pepper and then dredge them in the cornstarch, shaking to remove any excess. In a large skillet over medium heat, add 2 tablespoons of the coconut oil and swirl to coat the pan. Saute the shrimp until bright pink and opaque, about 2 minutes per side. Set aside on a plate.
- Add the remaining tablespoon of coconut oil to the pan. Saute the garlic until softened and very fragrant, about 1 minute. Add the Thai chili paste, chili garlic sauce, and peanut butter and whisk until thoroughly combined.
- Whisk in the coconut milk and bring the mixture to a simmer, whisking often, until the sauce becomes smooth. Reduce the heat to low and cook for 1 minute.
- Remove the pan from heat, and stir in the soy sauce, rice vinegar, lime juice, and 2 tablespoons of the green onions. Season to taste for additional salt, and then add the shrimp. Toss in the sauce until thoroughly coated, garnish with the remaining green onions, and serve warm with the lime wedges.
Nutrition Facts : ServingSize 1 plateful, Calories 495 calories, Sugar 2.8 g, Sodium 1313.9 mg, Fat 28.5 g, SaturatedFat 20.1 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 1 g, Protein 38.4 g, Cholesterol 273.7 mg
SHRIMP SATAY WITH GARLIC PEANUT SAUCE
Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating.
Provided by ladyroseofrohan
Categories Thai
Time 55m
Yield 30 satays, 10 serving(s)
Number Of Ingredients 23
Steps:
- In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
- Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.
- In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.
- Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.
- Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.
- For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.
- In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.
Nutrition Facts : Calories 196.4, Fat 13.6, SaturatedFat 3.9, Cholesterol 22.7, Sodium 621, Carbohydrate 15.9, Fiber 1.4, Sugar 12.3, Protein 4.2
SHRIMP IN THAI COCONUT CURRY SAUCE
Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
- Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
- Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
- In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
- Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
- Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.
Nutrition Facts : Calories 438 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 286 mg, Sodium 1077 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
COCONUT LIME SHRIMP WITH PEANUT SAUCE
Sublime! The combination of flavours and textures in this dish is fantastic. Intense and soulful. The shrimp need to marinate for a minimum of 2 hours. From Bon Appetit, July, 1997.
Provided by evelynathens
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
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).
- Thread 5 shrimp onto each of 4 skewers.
- Grill until just cooked through, basting with marinade, about 2 minutes per side.
- Alternatively, you can grill shrimp under a preheated broiler.
- Serve shrimp with peanut sauce.
- Serve with steamed rice.
Nutrition Facts : Calories 248.8, Fat 18.8, SaturatedFat 9, Cholesterol 53.6, Sodium 844.1, Carbohydrate 10.3, Fiber 1.9, Sugar 4.7, Protein 13.4
COCONUT SHRIMP WITH PEANUT SAUCE
Provided by Alton Brown
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
- In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.
- In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.
- Bring sauce to room temperature and serve with coconut shrimp.
COCONUT SHRIMP WITH SPICY PEANUT SAUCE
Steps:
- Pat the shrimp dry with a paper towel. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth. In another bowl, combine the shredded coconut with the bread crumbs. Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage). Keeping one hand dry will make this whole process neater.
- In a large pot or Dutch oven, heat 1 inch of oil to 365°F. Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle lightly with additional salt. Serve the shrimp warm, with Spicy Peanut Sauce.
- Spicy Peanut Sauce
- Place the garlic and ginger in a food processor and pulse until finely chopped. Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and purée. Add the peanut butter, and pulse to combine. Fold in the cilantro, and refrigerate until ready to serve.
- Bring the sauce to room temperature, and serve it with the coconut shrimp.
CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD
Provided by Brad Sorenson
Time 2h25m
Yield 2 servings
Number Of Ingredients 29
Steps:
- Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
- Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
- Preheat a grill or grill pan.
- Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
- Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.
COCONUT-LIME SHRIMP WITH PEANUT SAUCE
Categories Food Processor Garlic Ginger Appetizer Marinate Lime Coconut Basil Peanut Shrimp Summer Grill/Barbecue Bon Appétit Dairy Free Tree Nut Free
Yield Makes 4 Servings
Number Of Ingredients 20
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.
COCONUT SHRIMP WITH PEANUT SAUCE
This is a little bit of work but it is worth it. This can be served as a main dish or serve it as an appetizer.
Provided by Meryl Hausner
Categories Seafood
Number Of Ingredients 19
Steps:
- 1. Pat the shrimp dry with a paper towel.
- 2. In a small bowl combine cornstarch, salt,pepper & cayenne.
- 3. In a separate bowl, whisk the egg whites until foamy.
- 4. In another bowl, place the coconut.
- 5. Coat the shrimp with the cornstarch & shake off any excess.
- 6. Dip into the egg white & then press into the coconut to get full coverage.
- 7. Try to keep 1 hand dry, this will keep things a little cleaner.
- 8. In a large pan, heat the oil to 350 an gently submerge the shrimp, 6 at a time.
- 9. Fry for about 3 minutes or until golden brown.
- 10. Remove them to a rack and drain. Serve with peanut sauce.
- 11. Directions for Peanut Sauce:
- 12. In a food processor, puree the chicken stock, coconut mik, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic & ginger.
- 13. Add the peanut butter & pulse to combine.
- 14. Fold in the cilantro & keep refrigerated until ready to serve.
- 15. Bring sauce to room temperature & serve with coconut shrimp.
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COCONUT SHRIMP RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (12)Servings 18
- Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. DO AHEAD Can be made 4 hours ahead. Cover and chill.
- Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.
COCONUT SHRIMP WITH PEANUT SAUCE : RECIPES : COOKING ...
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THAI SHRIMP BITES WITH PEANUT-LIME DIPPING SAUCE ...
From inquiringchef.com
Reviews 16Category AppetizerCuisine ThaiEstimated Reading Time 5 mins
- Make the sauce. Combine coconut milk and peanuts in a small saucepan over medium heat. When the coconut milk begins to boil, reduce heat and simmer for 5 minutes, until thickens slightly. Pour coconut milk into the bowl of a blender or food processor. Add remaining ingredients and pulse until mixture is smooth and creamy. Pour the sauce into a small bowl and leave the blender out to use for the filling.
- Combine the filling. In the bowl of a food processor or blender, pulse the peanuts and garlic until they form a paste. Add green onions, cilantro leaves, soy sauce, and shrimp, pulsing until only very small pieces of shrimp remain and the ingredients are evenly incorporated. Transfer the mixture to a small bowl.
- Assemble the bites. Working with one wonton wrapper at a time, place a heaping teaspoon of shrimp filling into the center. Dampen the edges of the wrapper by dipping a finger in water and running it along the edge. Gather the wonton wrapper at four points, pressing them together to enclose the filling. Put the filled wrappers on parchment paper and cover with a slightly dampened paper towel (to prevent them from drying out).
- Cook the bites. Place a large saute pan (that has a tight-fitting lid) over medium-high heat. Add vegetable oil, swirling it to evenly coat the bottom of the pan. When the pan is warm, place the shrimp bites in the pan, close to one another, but barely touching. Cook until the bottoms of the bites are crisp and golden brown, 5-6 minutes. Gently pour 1 Tablespoon of water down side of pan and cover with the lid. Reduce heat to medium and allow to cook, covered, for another 3 minutes. Remove from heat.
SHRIMP WITH CURRY PEANUT SAUCE - GRILL MOMMA
From grillmomma.com
Reviews 1Servings 4Cuisine SeafoodCategory Main Course
- Combine in a medium saucepan over medium heat: coconut milk, peanut butter, brown sugar, rice vinegar, curry powder, salt. Stir, then bring to a boil. Reduce heat to low, cook 20 minutes, stirring occasionally until thickened and creamy. Set aside.
- Heat oil in a nonstick skillet to medium high heat. Season shrimp with sea salt and place on skillet for approximately 3 minutes per side or until shrimp are cooked through (shrimp are fulling cooked when they reach 140F.
PEANUT SHRIMP IN COCONUT SAUCE | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 15 minsCuisine AsianCalories 311 per serving
- Cook and stir for 5 minutes or until tender. Stir in the remaining teaspoon of coconut oil in the process.
- Add the shrimp. Cook for 5 minutes, while stirring in the soy sauce, some oregano, the chili flakes, coconut milk, peanut butter, and peanuts in the process.
- Season with salt and pepper. You can serve it as is or over rice, garnished with lime and more finely chopped shallot.
COCONUT SHRIMP WITH PEANUT SAUCE - ALTON BROWN
From altonbrown.com
Servings 4-6Estimated Reading Time 1 minCategory MainsTotal Time 40 mins
- In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. ring the sauce to room temperature while preparing the shrimp.
- Pat the shrimp dry with a paper towel. In a small bowl, combine the cornstarch, salt, pepper, and cayenne. In another small bowl, whisk the egg whites until foamy. Place the coconut in a pie plate. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage.
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5/5 (3)Total Time 30 minsCategory Dinners, SaladsCalories 299 per serving
- Whisk together peanut sauce dressing and toss half of it with the kale and cabbage slaw, reserve the other half for drizzling.
- To assemble the salad, make a bed of the peanut kale and cabbage slaw, top with 4-6 of the coconut shrimp, then spoon the mango salsa over the salad. Drizzle with more peanut sauce dressing.
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4.7/5 (18)Total Time 20 minsCategory AppetizersCalories 207 per serving
- Cook all ingredients except shrimp in saucepan on low heat 2 min. or until heated through, stirring frequently.
- Pour 1/4 cup peanut sauce into large skillet. Add shrimp; cook 3 to 4 min. or just until shrimp are heated through, stirring frequently.
COCONUT SHRIMP WITH PEANUT SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 550 per serving
- Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites till foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
- In a large pan, heat the oil to 350 degrees and gently submerge the shrimp, 6 at a time. Fry for about 3 min or possibly till golden. Remove them to a rack to drain. Serve with Peanut Sauce.
- Peanut Sauce: In a food processor, puree the chicken stock, coconut lowfat milk, lime juice, soy sauce, fish sauce, warm sauce, minced garlic, and ginger. Add in the peanut butter and pulse to combine. Mix in the cilantro and keep refrigerated till ready to serve.
SHRIMP AND PINEAPPLE SKEWERS WITH PEANUT SAUCE ...
From inspirationkitchen.com
Reviews 43Estimated Reading Time 3 minsCategory Main
- In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, brown sugar, soy sauce, ginger, garlic, sriracha and salt. Purée until smooth. Scrape into a bowl.
- Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and chile flakes. Thread pineapple on skewers and brush with peanut oil mixture. Place pineapple skewers on parchment lined baking sheet. Place in pre-heated oven and cook 5 minutes. Remove from oven and turn pineapple skewers over.
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