Best Coconut Rice Recipe Recipe Cards Recipe For Shrimp

COCONUT SHRIMP AND RICE

Steps:

• Cook the rice according to package directions.
• Meanwhile, heat the oil in a large deep skillet over medium heat. Add the light green parts of scallions, garlic, ginger, cilantro stems, and half the chile and sauté for 3 minutes.
• Add the coconut milk and bring to a simmer, then add the green beans. Cover, and simmer for 1 minute.
• Add the shrimp, return to a simmer and cook, covered, until the shrimp are opaque throughout, about 3 minutes. Remove from the heat.
• Stir in the lime juice and soy sauce. Serve over the rice and top with the reserved dark scallion greens, cilantro leaves, and remaining chile, if desired.

RESTAURANT STYLE COCONUT RICE (COCONUT MILK)

Steps:

• Rinse rice in water until the water runs pretty clear. (Note 1)
• Drain rice then soak in water for 15 minutes. Then drain.
• Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
• Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
• Leave for 14 minutes.
• Remove from heat, and rest, undisturbed, for 10 minutes.
• Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.

COCONUT SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

GRILLED JERK SHRIMP WITH COCONUT RICE

Steps:

• Add shrimp to a bowl with the jerk marinade. Leave in fridge for about 30 minutes to marinate.
• Meanwhile, clean and oil your grill. If you're using a full-size barbecue pit, you may want to use tin foil or a grill basket to cook your shrimp, so they don't fall into the pit.
• Heat your grill to medium heat, and add the BBQ sauce to a small bowl. You'll need this to glaze the shrimp as they barbecue.
• Shake off excess marinade from the shrimp as you remove them from the bowl.
• Use tongs to place the shrimp on the grill, and cook for 2-3 minutes per side. Then use a heat-proof silicone brush to apply the BBQ sauce to the shrimp.
• Once the shrimp has become pink, and a bit curled, remove them from the heat.
• Season with salt and pepper, to taste.
• Serve immediately with coconut rice, or side dish of your choice.
• In a pot, melt the coconut oil over medium-high heat.
• Add the rice to the pot, and stir to coat grains with oil. Toast for about 3 minutes.
• Add thyme, salt, sugar, coconut cream and water. Stir to combine. Bring mixture to a boil
• Place lid on the pot and reduce heat to medium-low. Cook until all liquid is absorbed, about 8-10 minutes.
• Fluff cooked rice with a fork and serve warm

SHRIMP WITH COCONUT RICE

Steps:

• Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

COCONUT LIME RICE

Steps:

• Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

COCONUT-RUM GRILLED SHRIMP RECIPE

Steps:

• In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.
• While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2 - 1/3 cup. Remove immediately from heat.
• Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze. Serve and enjoy!

COCONUT SHRIMP CURRY

Steps:

• In a stainless steel skillet (see Note 1), heat the coconut oil, saute the onion, and ginger until soft and the onion is translucent (2 minutes). Add the garlic, and cook for 30 seconds.
• Add the spices, and cook for 30 seconds.
• Add the tomato sauce followed by the coconut milk and bring to a gentle simmer then cook for a couple of minutes until you get a smooth homogenous sauce.
• To the sauce, add the brown sugar and season with salt and pepper.
• Drop the shrimp in the curry sauce, and cook for 2-3 minutes then remove from heat as soon as the shrimp is no longer opaque (be careful not to overcook it). Shrimp is easy to overcook so keep an eye on it before it curls too much.
• Garnish with chopped fresh cilantro leaves, and a squeeze of fresh lime juice. Serve over warm white rice and naan bread.