Coconut Garlic Shrimp Recipes

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GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO



Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro image

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 11

1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled)
1 tsp olive oil
1 red bell pepper (diced)
4 scallions (thinly sliced, white and green parts separated)
1/2 cup chopped cilantro
4 cloves garlic (minced)
1/2 teaspoon kosher salt
1/2 tsp crushed red pepper flakes (or to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime (squeezed)

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.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 267 kcal, Carbohydrate 9.5 g, Protein 30 g, Fat 10.5 g, SaturatedFat 6 g, Cholesterol 215 mg, Sodium 397 mg, Fiber 1.5 g, Sugar 3.5 g

COCONUT SHRIMP



Coconut Shrimp image

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 9

Vegetable oil, for frying
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 cup cornstarch
Pinch cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups shredded sweetened coconut
1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed
Sweet chili or sweet and sour sauce, for dipping

Steps:

  • Heat about 2 inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Meanwhile, put the eggs in one shallow dish. Whisk together the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
  • Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.

COCONUT SHRIMP I



Coconut Shrimp I image

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Provided by LINDAV10

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 6

Number Of Ingredients 8

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g

SPICY COCONUT AND LIME GRILLED SHRIMP



Spicy Coconut and Lime Grilled Shrimp image

This easy recipe blends together coconut and lime and adds just a touch of spice with jalapeno peppers. A perfect appetizer for summer cookouts.

Provided by Molly O

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 9

2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
⅓ cup chopped fresh cilantro
⅓ cup shredded coconut
¼ cup olive oil
¼ cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers

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.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g

COCONUT-LIME SHRIMP



Coconut-Lime Shrimp image

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.

Provided by Melissa Clark

Categories     dinner, seafood, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 15

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

Steps:

  • Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
  • Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
  • Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
  • Serve over rice, with remaining cilantro and lime wedges on the side.

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

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 GARLIC SHRIMP



Coconut Garlic Shrimp image

If you LOVE Caribbean food, then this is for you. Its good for you, and definately full of flavor! I hope you like it as much as I do!

Provided by Little Italy

Categories     White Rice

Time 35m

Yield 1 bowl, 4 serving(s)

Number Of Ingredients 13

1 lb large shrimp (cooked 2 minutes and peeled)
1/4 cup olive oil
2 tablespoons butter
8 minced garlic cloves
6 scallions, chopped (green and white parts)
2 tablespoons fresh ginger (grated)
2 tablespoons rum (Tortuga)
1 tablespoon fresh lime juice
1 cup coconut milk
1 teaspoon garlic pepper seasoning
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon Tabasco sauce (or any HOT sauce)

Steps:

  • Precook the shrimp in a skillet over medium heat until BARELY pink. Let cool and peel, set aside for later.
  • In a large skillet, mix the olive oil and butter and heat until the butter has melted. Stir in the garlic, scallions, and ginger and make sure everything is coated evenly.
  • Sauté over medium-low heat until the garlic and scallions are soft but not brown.
  • Stir in the Rum, and lime juice. Cook for one minute, and then add the Tabasco sauce, garlic pepper, and coconut milk, stirring well.
  • Reduce heat and cook for two minutes. Meanwhile combine the cornstarch with the 2 tablespoons of water and mix to make a paste. When you are done combine the cornstarch mixture to the sauce and stir well.
  • Add the shrimp and cook for a minute or two until the sauce slightly thickens. Serve right away over white rice, and enjoy!
  • (serves 4 as a side dish).

Nutrition Facts : Calories 476, Fat 34.5, SaturatedFat 17.5, Cholesterol 188.1, Sodium 259.3, Carbohydrate 13.5, Fiber 2.4, Sugar 5.2, Protein 26

GINGER-GARLIC SHRIMP WITH COCONUT MILK



Ginger-Garlic Shrimp With Coconut Milk image

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

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.

COCONUT GARLIC SHRIMP, ASPARAGUS, TOMATO PASTA



Coconut Garlic Shrimp, Asparagus, Tomato Pasta image

Well it's been a long week since Hurricane Irma slammed into Florida & the Caribbean and things are slowly, finally settling back to some kind of normalcy. This includes making a new dish for dinner. After replacing 75% of the contents of my freezer and refrigerator because of no power I can say with a smile, I'm back! I've been wanting to make this recipe for quite some time. The original recipe that I adapted this from (Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro) from www.skinnytaste.com. The original recipe was more of a stew and could be served over rice. I added more garlic and served it over pasta instead. I also added asparagus since I had some in the fridge that had to be used or I would lose it. I may try it with peas instead next time or possibly broccoli! And for those of you who know me, know I really do NOT like peppers (green, red, yellow....) jalapeno yes, but sweet peppers no. This recipe has red peppers in it and I can barely taste them. I did use the small rainbow peppers (the red ones) and they aren't as strong-tasting so that's probably why I liked them. So how did the recipe turn out? Let's just say, my husband and I could not stop eating it! It was incredible! I can't wait to have it as leftovers again! It's a very easy recipe to make and I will be making it again for sure. The only thing I might do next time is add another can of the coconut milk so it has more sauce for the pasta. Other than that it's a home run! It's not a heavy meal, the sauce is light, yet it is a very filling dish. Hope you enjoy it!

Provided by Popcorngirl12

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs uncooked shrimp, peeled and deveined
1 teaspoon olive oil
1 lb asparagus, cut into small pieces
1 lb cooked pasta, of your choice
1 small red peppers or 4 large red peppers from a bag of mini rainbow bell peppers, diced
4 scallions, thinly sliced, separating the whites and greens
1/2 cup chopped fresh cilantro or 1 tablespoon dried cilantro
6 -8 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 (13 ounce) can light coconut milk
diced tomato
1/2 of a lime, juiced

Steps:

  • In a medium saucepan heat the olive oil and sauté the red pepper until soft, about 4 minutes.
  • Add the white parts of the scallions, ¼ cup of the fresh cilantro (or the 1 tbsp of dried), the garlic and red pepper flakes. Cook for about a minute or so until well blended.
  • Add the tomatoes, coconut milk and ¼ tsp of salt. Stir well and bring to a boil. Once it boils, cover the pot and simmer for about 10-15 minutes until the sauce thickens a bit.
  • Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.
  • Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.
  • Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.
  • Pour all of the shrimp mixture into the pot with the pasta and mix well. Let it simmer for just a minute or so to get everything mixed.
  • Serve. Top with the green part of the scallions and rest of fresh cilantro if using fresh. We also like to add a little parmesan cheese on top as well.

Nutrition Facts : Calories 399.6, Fat 3.3, SaturatedFat 0.5, Cholesterol 142.9, Sodium 854.2, Carbohydrate 64.1, Fiber 4.8, Sugar 4, Protein 27.7

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From smartypantskitchen.com


CHILI-GARLIC SHRIMP WITH COCONUT RICE & SNAP PEAS RECIPE
Stir in remaining 3 tablespoons coconut milk and lime rind, and cook 30 seconds, stirring frequently. Reserve 4 cups shrimp mixture (about 45 shrimp). Step 3. Bring a large saucepan filled with water to a boil. Add sugar snap peas; cook 3 minutes or until crisp-tender. Drain.
From myrecipes.com


KETO COCONUT SHRIMP - THE BEST KETO RECIPES
Bowl 1: Combine the coconut flour, salt and pepper. Bowl 2: Combine the eggs and chili garlic sauce. Bowl 3: Combine the pork rind panko, coconut flakes, sweetener and spices. Roll the shrimp in each bowl, using your fingers, a fork or tongs to make this easy. Set the breaded shrimp on a baking sheet or cutting board as you work. When ready to ...
From thebestketorecipes.com


6 DELICIOUS COCONUT-CRUSTED VEGAN SHRIMP RECIPES IN 2022
2022-02-18 Assemble the bowls: You will need three medium bowls. In bowl 1: Combine the flour, salt, and pepper in a mixing bowl. In bowl 2: combine the chia or flaxseed with the heated water (this will thicken in about 10 minutes). In bowl 3: …
From livingtheveganlifestyle.org


GINGER-GARLIC SHRIMP WITH COCONUT MILK – BANYAN BRANCHES
2022-05-21 In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, 1/2 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 ...
From banyanbranches.com


COCONUT BREADED SHRIMP IN OVEN - TALKING MEALS
2019-01-30 Preheat oven to 400 F degrees. Rinse the cleaned shrimp and pat dry with paper towel. Beat the 3 eggs together in a medium bowl. Dip each shrimp in the egg and then dredge in the coconut mixture. Then lay on an oiled sheet pan so that none of the shrimp are touching. Bake for 10 minutes.
From talkingmeals.com


CREAMY CHINESE COCONUT SHRIMP RECIPE – 30 MINUTE DINNER!
2022-04-09 Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened. Combine the cornstarch and a little water in a small bowl then stir it into the coconut mixture sauce. Simmer for 2 minutes until thick. Remove from heat, serve on top of rice, and top with chopped scallions.
From talkingmeals.com


COCONUT SHRIMP - SWEET AND CRISPY! - COOKTHESTORY
Start by coating shrimp, one at a time, in the flour, then dip into the eggs and finish in the Panko and coconut. Place on a sheet pan and repeat with the remaining shrimp. Heat the oil in a Dutch oven or fryer to 350˚F. Working in batches, about 6 at a time, fry the shrimp. Shrimp cook very quickly, about 1 – 2 minutes, so keep an eye on them.
From cookthestory.com


EASY BAKED COCONUT SHRIMP RECIPE - KYLEE COOKS
2022-06-21 Preheat oven to 425 degrees F. In a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs with milk. In a third shallow bowl, combine panko crumbs and coconut. Coat shrimp in the first bowl, with the flour mixture, then dip the shrimp into the second bowl, with the egg mixture, until it is well coated.
From kyleecooks.com


THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
2020-12-13 Cook stirring occasionally until fragrant, about 20 seconds. Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes. Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
From cafedelites.com


COCONUT SHRIMP RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING …
Preparation. 1) In a large bowl, whisk together the 1 cup of flour, granulated garlic, paprika, baking powder, salt, black pepper, egg and mineral water. In a separate bowl, mix together the bread crumbs and shredded coconut, set aside. 2) Line a …
From laurainthekitchen.com


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