COCONUT SHRIMP WITH SWEET CHILI-LIME SAUCE
Categories Citrus Egg Fish Herb Fry Cocktail Party Oscars Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- For sauce:
- Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
- For shrimp:
- Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
- Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
- Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.
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.
COCONUT, CHILE, AND LIME SHRIMP
Coconut, lime, and chile flavors tie this shrimp dish together wonderfully. So many awesome flavors, and each one can easily be distinguished! Nothing overpowers the other. I served my shrimp on a bed of spicy peanut rice with bok choy and have provided that recipe as well, in case you were interested.
Provided by dana.killingthyme
Categories Main Dish Recipes Stir-Fry Shrimp
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
- Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
- Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 47.7 g, Cholesterol 213 mg, Fat 6.1 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 1.7 g, Sodium 633.6 mg, Sugar 3.1 g
COCONUT SHRIMP WITH LIME SAUCE
Coconut Shrimp with Lime Sauce may sound like restaurant fare, but in fact it's a Healthy Living seafood dish you can make at home.
Provided by My Food and Family
Categories Home
Time 29m
Yield Makes 26 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
COCONUT SHRIMP WITH SWEET SOY AND CHILI DIPPING SAUCE
The best recipe I have found for coconut shrimp. The dipping sauce is a perfect Indonesian- inspired condiment. Ketchup manis is a sweet indonesian sauce. You can substitute 3 Tbs. soy sauce mixed with 1 Tbs. brown sugar if you can't find ketchup manis in your local asian food store.
Provided by Kathy
Categories Indonesian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry the shrimp on paper towels.
- Put cornstarch, egg whites and coconut into three separate bowls.
- Dip shrimp into the cornstarch.
- Shake off the excess.
- Dip into the egg white.
- Dip into the coconut, pressing into the shrimp.
- Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
- Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
- Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.
Nutrition Facts : Calories 1110.8, Fat 102.8, SaturatedFat 25.6, Cholesterol 115.2, Sodium 240.9, Carbohydrate 31, Fiber 3.1, Sugar 7.4, Protein 19.2
COCONUT LIME SHRIMP
This is not fried coconut shrimp. It's something very different - it's a little tangy, a little sweet, and a little salty. It's very easy and quick to put together.The prep time does not include marinating time in the refrigerator, so plan a few extra minutes for that. I cooked these on a George Foreman grill (high 4 minutes), and I only used about half of the salt mixture, because we generally don't eat a lot of salt, so use your judgement. Also, if your grated zest is fine enough, you do not need to use a food processor.
Provided by Recipe Reader
Categories Brunch
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
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- Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
- Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
- Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.
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From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 30 minsCategory Appetizer, Main DishCalories 143 per serving
- Make the sauce: Mix the sweet chili sauce, chopped cilantro, and lime juice in a small serving bowl. Cover and chill (sauce can be made a day ahead).
- Make the batter for the shrimp: Whisk the flour, curry powder, baking powder and salt in a medium-sized bowl. Add in the lightly beaten egg and the club soda. Whisk these ingredients together only until the ingredients are incorporated. The batter should still be a bit "lumpy". Set the batter aside and let it "rest" for approximately 15 minutes.
- To make the shrimp: While the batter is "resting", pour vegetable oil into a large, heavy saucepan (or an electric skillet with temperature gauge). Use enough oil to come up about halfway up the sides of your pan. Attach a deep-fry thermometer to the saucepan. Heat the oil on medium until it reaches 375 degrees.
- Before you cook the shrimp, line a baking sheet with several thicknesses of paper towels (to drain the shrimp once cooked). Spread the coconut out onto a plate. Line up the batter bowl, then the plate of coconut and place them near the pan with the hot oil.
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