20 Minute Honey Garlic Butter Shrimp In Coconut Milk Recipes

GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO

Steps:

• In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
• Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
• Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
• Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
• Add lime juice.
• To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

COCONUT MILK SHRIMP

Steps:

• In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
• Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.
• Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
• Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.

20 MINUTE HONEY GARLIC BUTTER SHRIMP IN COCONUT MILK.

Steps:

• 1. Pat the shrimp dry and season with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side. Add the garlic, ginger, cayenne, if using, jalapeños, and butter. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. 3. Add the coconut milk, soy sauce, and the honey, stir to combine, bring the mixture to a simmer, cook 2-3 minutes, until warmed throughout. Remove from the heat and stir in the lime juice and zest, add the cilantro, or basil.4. To make the salsa. Combine all ingredients in a bowl. Season with salt. 5. Serve the shrimp and sauce over rice. Top with salsa. Enjoy!

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Steps:

• In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
• Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
• Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.