COCONUT-CAJUN SHRIMP RECIPE - (4.4/5)
Provided by coconutrecipes
Number Of Ingredients 7
Steps:
- Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of the seasoning over the shrimp. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning. Add cayenne pepper if you want a spicier shrimp. Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes. Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook. Recipe submitted by Rebekah, Wellington, FL
COCONUT CURRY SHRIMP
Steps:
- Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
- Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
- Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.
COCONUT JUMBO SHRIMP
Make and share this Coconut Jumbo Shrimp recipe from Food.com.
Provided by Diana Thompson
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp; dry on paper towels.
- Mix the flour, cornstarch, salt and pepper in a medium bowl.
- Add oil and the ice water to the dry ingredients; stir to blend.
- Heat the oil to 350 degrees in an electric skillet.
- Dip the shrimp in the batter, then roll each shrimp in the coconut.
- Fry shrimp for about 4 minutes, or until lightly browned.
- Do not overcook!
- Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
- Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.
CAJUN SHRIMP OVER COCONUT RICE
based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish
Provided by chia2160
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 350, preheat broiler to high.
- for the rice:.
- melt butter in an oven safe dutch oven.
- add scallions, garlic and ginger and cook until softened.
- add rice, stir one minute.
- add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil.
- cover and place in oven, bake 20 minutes.
- remove, lift lid and let it cool 10 minutes.
- fluff with a fork and mix in coconut milk and coconut.
- cook over low heat until warmed through.
- for shrimp: coat with olive oil and cajun seasoning.
- thread 3 shrimp vertically on each skewer and broil 2 minutes per side.
- serve shrimp over rice garnished with salsa.
Nutrition Facts : Calories 526.9, Fat 34.8, SaturatedFat 22.7, Cholesterol 53.2, Sodium 255.7, Carbohydrate 48.2, Fiber 2.9, Sugar 5.4, Protein 7.5
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