COCONUT SHRIMP WITH THE BEST DIPPING SAUCE
Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g
DIPPING SAUCE FOR COCONUT SHRIMP
A simple delicious dipping sauce!
Provided by abcd1234
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g
TAHITIAN SHRIMP IN VANILLA COCONUT SAUCE RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 10
Steps:
- Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute' the shrimp for two to three minutes and or until they have turned pink. Remove them from the pan and set aside. Remove the balance of olive oil from pan. Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons). Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste. Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.
SHRIMP WITH COCONUT-VANILLA SAUCE
Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this and more at www.vanilla.com. This is a very rich dish based on a Tahitian recipe. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten the recipe some.
Provided by Patricia Rain
Categories Coconut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink.
- Remove them from the pan and set aside. Remove the balance of olive oil from pan.
- Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons).
- Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste.
- Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.
Nutrition Facts : Calories 574.1, Fat 40.1, SaturatedFat 22.9, Cholesterol 368, Sodium 1315.5, Carbohydrate 4.9, Sugar 0.1, Protein 33
TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE
Chevrettes à La Vanille Et Coco is the proper name for this! The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp, but you could also use fish or chicken. Enjoy!
Provided by Nif_H
Categories Polynesian
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.
- Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.
- Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half.
- Remove the vanilla bean pod and return the shrimp to the pan. Simmer to heat through and season with salt and pepper. Serve hot over rice with a side of sauteed spinach or chard.
- Variations:.
- Saute a minced onion after you saute the shrimp and simmer in the sauce.
- Use evaporated milk instead of cream.
- Don't throw away the vanilla bean pod. Rinse it off and set it out to dry. When it's dry, bury it in a jar of sugar and store in the cupboard for delicious homemade vanilla sugar. Use the sugar in baking or for coffee.
PRAWNS WITH VANILLA COCONUT SAUCE
Steps:
- In a medium saute pan, melt the butter. Add the prawns and vanilla bean and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve.
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.
COCONUT GARLIC SHRIMP
If you LOVE Caribbean food, then this is for you. Its good for you, and definately full of flavor! I hope you like it as much as I do!
Provided by Little Italy
Categories White Rice
Time 35m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 13
Steps:
- Precook the shrimp in a skillet over medium heat until BARELY pink. Let cool and peel, set aside for later.
- In a large skillet, mix the olive oil and butter and heat until the butter has melted. Stir in the garlic, scallions, and ginger and make sure everything is coated evenly.
- Sauté over medium-low heat until the garlic and scallions are soft but not brown.
- Stir in the Rum, and lime juice. Cook for one minute, and then add the Tabasco sauce, garlic pepper, and coconut milk, stirring well.
- Reduce heat and cook for two minutes. Meanwhile combine the cornstarch with the 2 tablespoons of water and mix to make a paste. When you are done combine the cornstarch mixture to the sauce and stir well.
- Add the shrimp and cook for a minute or two until the sauce slightly thickens. Serve right away over white rice, and enjoy!
- (serves 4 as a side dish).
Nutrition Facts : Calories 476, Fat 34.5, SaturatedFat 17.5, Cholesterol 188.1, Sodium 259.3, Carbohydrate 13.5, Fiber 2.4, Sugar 5.2, Protein 26
COCONUT SHRIMP WITH CREAMY CHILI SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Line a baking sheet with parchment paper.
- Whisk the almond flour, paprika, garlic powder, onion powder, 1 teaspoon salt and pepper in a wide, shallow bowl. Lightly beat the eggs with a splash of water in a second wide, shallow bowl. Combine the coconut and pork rind breadcrumbs in a third wide, shallow bowl.
- Sprinkle the shrimp with salt and pepper.
- Toss the shrimp in the flour mixture to coat them, working one a time. Shake off the excess flour and dip it into the egg wash. Let the excess egg drip off, and then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the prepared baking sheet and repeat with the remaining shrimp.
- Heat the coconut oil in a large skillet over medium-high heat until very hot and a piece of shredded coconut dropped into it sizzles immediately. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining shrimp.
- Combine the Asian chili sauce with the mayonnaise in a small bowl. Set aside.
- Squeeze half of a lemon over the hot shrimp and serve with the dipping sauce and lemon wedges on the side.
SHRIMP IN COCONUT CARAMEL SAUCE FROM VIETNAMESE FOOD ANY DAY
Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park. "My niece Paulina requested this savory-sweet comfort food from southern Vietnam, a region where cooks use coconut milk and coconut water for a sunny array of dishes. I happily obliged because it's delicious and involves a nifty technique-coconut water is reduced with other ingredients until it caramelizes a bit to create a lovely syrupy sauce. Enjoy tôm rim nước dừa with rice and a simple vegetable, like the charred brussels sprouts on page 170. Choose a large skillet or sauteuse pan with a light interior to easily monitor the color changes during cooking."
Provided by Food.com
Categories Vietnamese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- SHRIMP:.
- Pat the shrimp with paper towels to remove excess moisture, and set aside.
- In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it's pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1½ teaspoons sugar or fish sauce, or both. Set aside.
- In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.
- Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between ⅓ and ½ cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp's natural juices to release, thin out, and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.
- Transfer the shrimp to a shallow bowl or plate and serve.
- About the Caramel Sauce:.
- This key Viet ingredient is simply nearly burnt sugar; it's not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You've likely had caramel sauce in clay-pot (kho) dishes but didn't know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.
- Don't fear the caramelization process. It's not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don't have time to make a batch, use the work-arounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.
- Caramel Sauce Directions:.
- Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan.
- In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don't worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
- Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in-think the color of Pinot Noir-let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.
- Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.
- Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.
- Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.
Nutrition Facts : Calories 292.7, Fat 8.3, SaturatedFat 6, Cholesterol 178.5, Sodium 1334.9, Carbohydrate 35.1, Fiber 0.1, Sugar 31.4, Protein 20
COCONUT VANILLA SHRIMP
Steps:
- Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink. Remove them from the pan and set aside.
- Remove the balance of olive oil from pan. Add rum and the vanilla to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons). Add the cream and coconut milk, and reduce the mixture by 50%. Add salt and pepper to taste.
- Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHRIMP AND VEGETABLES WITH COCONUT SAUCE
This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.
Provided by Mrs.Robinson
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
- Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.
Nutrition Facts : Calories 532 calories, Carbohydrate 67.6 g, Cholesterol 95.1 mg, Fat 22.4 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 18.9 g, Sodium 179.8 mg, Sugar 11.2 g
COCONUT SHRIMP AND DIPPING SAUCE...JUST LIKE THE RESTAURANT
Make and share this Coconut Shrimp and Dipping Sauce...just Like the Restaurant recipe from Food.com.
Provided by chef FIFI
Categories Coconut
Time 20m
Yield 1 1b
Number Of Ingredients 9
Steps:
- *Caution when making this recipe make sure that the oil is not too hot, for the shrimp will burn on the outside and be raw inside.
- In a large plate, place 1 cup corn starch and set aside.
- In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
- In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
- Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
- Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
- Do not overcrowd pan to avoid a drop in temperature.
- Place on colander to drain.
- Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy!
Nutrition Facts : Calories 4093.5, Fat 177.3, SaturatedFat 142.2, Cholesterol 917.1, Sodium 3364.1, Carbohydrate 488.7, Fiber 30.2, Sugar 148.8, Protein 144.1
More about "shrimp with coconut vanilla sauce food"
COCONUT VANILLA SHRIMP | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 4Total Time 35 mins
10 BEST CREAMY COCONUT SHRIMP RECIPES | YUMMLY
From yummly.com
SHRIMP IN COCONUT VANILLA SAUCE - THE GLOBAL READER
From theglobalreader.com
SHRIMP WITH GINGER COCONUT VANILLA SAUCE RECIPE
From vanillaqueen.com
BAHIA-STYLE SHRIMP IN COCONUT SAUCE RECIPE - MARICEL …
From foodandwine.com
SHRIMP IN COCONUT SAUCE AN EASY 30 MIN. RECIPE | THE …
From thefoodieaffair.com
10 BEST SHRIMP COCONUT MILK SAUCE RECIPES | YUMMLY
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST COCONUT SHRIMP DIPPING SAUCE RECIPES | YUMMLY
From yummly.com
COCONUT SHRIMP IS MADE WITH COCONUT, SHRIMP, GARLIC POWDER, …
From more.ctv.ca
VIETNAMESE SHRIMP IN COCONUT CARAMEL SAUCE RECIPE - PUREWOW
From purewow.com
SHRIMP IN COCONUT CARAMEL SAUCE | KITCHN
From thekitchn.com
TAHITIAN SHRIMPS IN COCONUT-VANILLA SAUCE | MOANA VOYAGES
From moanavoyages.com
SHRIMP WITH COCONUT-VANILLA SAUCE ON BAKESPACE.COM
From bakespace.com
SHRIMP IN TOMATO SAUCE (THAI INSPIRED) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
CREAMY COCONUT SHRIMP - BAKE IT WITH LOVE
From bakeitwithlove.com
COCONUT SHRIMP RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
CRISPY BAKED COCONUT SHRIMP WITH DIPPING SAUCE - ALPHAFOODIE
From alphafoodie.com
BAKED COCONUT SHRIMP WITH TROPICAL DIPPING SAUCE
From ohsweetbasil.com
GRILLED COCONUT SHRIMP WITH MIDSUMMER TOMATO-MELON SALAD
From today.com
COCONUT VANILLA SAUCE - COOKEATSHARE
From cookeatshare.com
CHINESE RESTAURANT COCONUT SHRIMP RECIPES ALL YOU NEED …
From stevehacks.com
TAHITIAN SHRIMPS IN COCONUT-VANILLA SAUCE | MOANA VOYAGES
From moanavoyages.com
SHRIMP IN COCONUT CREAM SAUCE (COCONUT JINGA) — PATAKS
From pataks.ca
CRISPY COCONUT SHRIMP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
MADAGASCAR COCONUT AND VANILLA SHRIMP – VANILLA & SPICE
From vanillaandspice.ca
JUMBO SHRIMP WITH COCONUT SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
SHRIMP IN CREAMY COCONUT SAUCE - HEALTHY BY 40
From healthyby40.com
COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE
From natashaskitchen.com
COCONUT SHRIMP WITH SWEET DIPPING SAUCE - BRITNEY BREAKS BREAD
From britneybreaksbread.com
CRISPY COCONUT SHRIMP RECIPE - DELISH
From delish.com
COCONUT SHRIMP WITH CREAMY CHILI SAUCE – FOOD NETWORK KITCHEN
ONE POT SHRIMP IN COCONUT SAUCE - EASY AND DELISH
From easyanddelish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love