Sauteed Shrimp With Coconut Oil Recipe 395 Food

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.

SAUTEED SHRIMP WITH COCONUT OIL RECIPE - (3.9/5)

Steps:

• Heat coconut oil in a large skillet over medium heat; add sliced white green onion, ginger, and garlic and cook, while stirring until fragrant, about 30 seconds. Add cilantro and cook an additional 30 seconds. Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes. Stir in the green onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper. Serve with lemon wedges.

SAUTéED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER

Steps:

• Heat a large skillet over medium heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
• Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.

SHRIMP IN SPICY COCONUT SAUCE

Steps:

• Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
• Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.

SAUTEED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER

Steps:

• Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
• Add coriander and cook an additional 30 seconds.
• Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
• Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
• Serve with lemon wedges.

SHRIMP IN COCONUT MILK

Steps:

• Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
• Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

SPICY SHRIMP IN COCONUT SAUCE

Steps:

• Warm oil on medium heat.
• Add paprika and the onions.
• Saute over low heat until onions are transparent.
• Add garlic, coriander, thyme, parsley, cilantro, chilis, and walnuts. Continue to cook for 3 to 5 minutes, stirring now and then.
• Add the tomatoes.
• Cook for another 5 minutes, stirring now and then.
• Finally add the broccoli, coconut milk, and shrimp.
• Cook for about 5 minutes (until shrimp are cooked).
• Serve over rice.

SHRIMP WITH COCONUT MILK SAUCE

Steps:

• Wash seafood, drain.
• In a large pan, saute garlic, onion and ginger in oil.
• Add in all ingredients except seafood and vegetables.
• Wait for he mixture to thicken at about 1/3 its original volume before adding seafood. At this point the coconut milk is starting to be oily and sweeter.
• Add seafood and vegetables.
• Let sauce come to a boil again then simmer for 2 minutes or until seafood is cooked.
• Add celery leaves at last minute.
• Serve with rice.