Spicy Coconut And Lime Grilled Shrimp Food

SPICY COCONUT AND LIME GRILLED SHRIMP

Steps:

• Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

SPICY COCONUT AND LIME GRILLED SHRIMP

Steps:

• Combine the sliced jalapeños, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable or olive oil, soy sauce, salt, pepper, lime zest, coconut milk, and three-quarters of the fresh basil in a large bowl and mix well.
• Soak the wooden skewers in water for about 30 minutes so they won't burn.
• Add the shrimp to the marinade and mix well. Let this mixture marinate at room temperature for at least 30 minutes.Using two skewers, and piercing the shrimp at the head and tail, add about 4 shrimp to each skewer. Using two skewers makes it easier to turn your shrimp. If you only use one, the shrimp have a tendency to twirl around as you are trying to turn them. (Once they are done, if you prefer, you can remove the shrimp from the two skewers and put them on one skewer to serve.)
• Heat a grill pan over high heat for about 4 minutes until it's smoking hot.
• Make sure your kitchen exhaust fan is on and add the shrimp skewers. Cook the shrimp until they well browned on each side. This should take about 3-4 minutes total, depending on the size of your shrimp. Don't overcook the shrimp or they will be tough.
• When all of the shrimp are done, turn the heat off and add any marinade that is left over to the pan. Let it thicken for a minute or two and pour this over your shrimp. Garnish with the rest of your basil.
• Serve warm or cold. Enjoy!

SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE

Steps:

• For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
• For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
• Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
• Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
• Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
• Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
• Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

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.

GRILLED SHRIMP WITH SPICY LIME CREAM

Steps:

• In a bowl mix the Cajun seasoning, the juice of 1/2 of the lime and olive oil. Toss in the shrimp and coat evenly. Set aside.
• In a medium saucepan over medium heat, melt the butter. Add the green onions, garlic and cayenne; cook until tender, about 2 minutes. Add the hot sauce and continue to cook on medium high heat until reduced by 1/2. Add the heavy cream and the juice of the remaining lime half and bring to a boil. Quickly reduce heat to medium low and allow to simmer until reduced by 1/3. Be careful not to allow the cream mixture to boil over. Salt to taste.
• Heat grill to medium high heat. Grill shrimp on prepared skewers or on grill sheet just until opaque, turning only once. About 2 - 4 minutes per side depending on the size of the shrimp and your grill. Shrimp cook very quickly, so be careful and better to pull them off sooner than later.
• Assemble shrimp onto individual serving plates, drizzle with the cayenne lime cream and garnish with additional lime wedges, chopped green onions and an additional dash of Cajun seasoning, if desired. .

SHRIMP IN SPICY COCONUT MILK

Steps:

• For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
• Shell shrimp, leaving tail segment intact, and devein.
• In a colander, rinse shrimp and drain well.
• Heat a large skillet over moderately low heat until hot.
• Cook paste in oil, stirring until fragrant, about 5 minutes.
• Add onions and cook, stirring, until softened.
• Stir in coconut milk, brown sugar and salt and bring to a boil.
• Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
• Serve shrimp with rice.