Coconut Milk Cilantro Shrimp Recipe Recipe Cards

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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

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.

ASIAN COCONUT-MILK SHRIMP



Asian Coconut-Milk Shrimp image

Make and share this Asian Coconut-Milk Shrimp recipe from Food.com.

Provided by Oolala

Categories     Lime

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons canola oil
1 shallot, finely sliced
1 small jalapeno, seeded and finely chopped
1 1/2 teaspoons lime zest
3/4 cup unsweetened coconut milk
1/2 teaspoon sugar
salt
1 1/2 lbs medium shrimp, shelled and deveined
2 tablespoons fresh cilantro, finely chopped
1/4 cup unsalted dry roasted peanuts, finely chopped

Steps:

  • In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
  • Stir in the jalapeno and lime zest, then pour in the coconut milk. Add the sugar and season generously with salt and bring to a simmer.
  • Add the shrimp and cook. stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro.
  • Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.

Nutrition Facts : Calories 673.6, Fat 36.2, SaturatedFat 18.6, Cholesterol 518.4, Sodium 519.6, Carbohydrate 13, Fiber 1.8, Sugar 1.3, Protein 74.3

SHRIMP WITH SPICED MASALA AND COCONUT MILK



Shrimp With Spiced Masala and Coconut Milk image

Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com.

Provided by Ashley U

Categories     Coconut

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
2 cups onions, chopped
4 garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes (IN JUICE)
1 cup plain yogurt
2 tablespoons vegetable oil
2 lbs uncooked large shrimp, peeled, deveined
1 (13 ounce) can unsweetened coconut milk
1/2 cup cilantro, chopped
1/4 cup green onion top, chopped
1 1/2 tablespoons fresh lemon juice

Steps:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add onions; saute until deep golden, for about 20 minutes.
  • Add garlic and all spices; saute for 1 minute.
  • Cool to lukewarm.
  • Puree tomatoes with juice and yogurt in processor until almost smooth.
  • Add onion mixture; puree until almost smooth.
  • Season masala to taste with salt and pepper.
  • Heat oil in a heavy large deep skillet over medium-high.
  • Add shrimp and saute until partially cooked, for about 2 minutes.
  • Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
  • Simmer for about 3 minutes.
  • Season to taste with salt and pepper.

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