Coconut Adobo Shrimp Recipes

COCONUT MILK CHICKEN ADOBO

Coconut Milk Chicken Adobo image

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

Provided by Angela Dimayuga

Categories dinner, easy, grains and rice, one pot, poultry, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons coconut oil
15 garlic cloves, roughly chopped
2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
4 pounds bone-in, skin-on chicken drumsticks and thighs
1 cup unsweetened coconut milk
1/2 cup coconut vinegar
1/2 cup soy sauce
8 fresh bay leaves
Cooked rice, for serving

Steps:

In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

COCONUT SHRIMP

Coconut Shrimp image

Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 16

Ingredients

18 uncooked jumbo shrimp (about 1 pound)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
3 large egg whites
2 cups sweetened shredded coconut
Oil for deep-fat frying
APRICOT-PINEAPPLE SALSA:
1 cup diced pineapple
1/2 cup finely chopped red onion
1/2 cup apricot preserves
1/2 cup minced fresh cilantro
2 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
Lime wedges, optional

Steps:

Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.

Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.

COCONUT ADOBO SHRIMP

Coconut Adobo Shrimp image

Make and share this Coconut Adobo Shrimp recipe from Food.com.

Provided by gailanng

Categories Filipino

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (13 ounce) can coconut milk
2 tablespoons minced ginger
1 garlic clove, smashed
2 medium roma tomatoes, seeds removed and chopped
1 lime, juice of
1 lime, zest of
1/2 chipotle chile in adobo, minced
1 lb shelled deveined shrimp
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 cup sliced almonds, toasted, to garnish

Steps:

In a large skillet, heat coconut milk, ginger and garlic to boiling over high heat.
Add tomato, lime juice and shrimp.
Reduce heat to medium and cook for 2-3 minutes or until shrimp are done.
Stir in cilantro and green onions and top with almonds.
Serve with rice or pasta.

Nutrition Facts : Calories 561.1, Fat 23.4, SaturatedFat 15.6, Cholesterol 239, Sodium 1112.3, Carbohydrate 59.4, Fiber 2.5, Sugar 51.4, Protein 30.1

ADOBO STYLE SHRIMP (FILIPINO)

Adobo Style Shrimp (Filipino) image

Yes, you can pretty much "adobo" anything. Here is an adapted recipe I found somewhere online that I tweaked a bit here and there. [The original recipe contained MSG as one of the ingredients.] I don't know if this is "authentic" per se, because all cooks have their own preferences, but it does follow the basic recipe. Hope you enjoy!

Provided by cali_love

Categories Filipino

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb medium shrimp, unshelled
1/2 cup vinegar
1/4 cup water
1/8 cup soy sauce
5 garlic cloves, minced
1 tablespoon salt
1 teaspoon pepper
2 tablespoons cooking oil (or as you see fit)
1 tablespoon sugar
2 tablespoons scallions, to garnish (optional)

Steps:

Wash shrimp and cut off whiskers. Drain.
Place in pan or wok, add all ingredients except sugar and cooking oil.
Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
[Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
[Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
Put on serving platter and garnish with chopped scallions (optional).
Serve with steamed Jasmine rice.

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