Coconut Milk Recipes Drinks Recipe For Shrimp

COCONUT MILK SHRIMP

Steps:

• In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
• Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.
• Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
• Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.

COCONUT SHRIMP

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Set up a breading station by gathering three shallow bowls. Pour the cornstarch in a bowl and add a pinch of salt and pepper. Crack the eggs into a second bowl and add the coconut milk. Beat until incorporated, then add a pinch of salt and pepper. Put the shredded coconut in a third bowl and add a pinch of salt and pepper.
• Sprinkle the shrimp with some salt and 1 teaspoon pepper. Working with 1 shrimp at a time, dredge the shrimp in the cornstarch and shake off excess, then dip in the egg mixture and let the excess drip off. Finally, toss in the shredded coconut mixture, gently pressing the coconut onto the shrimp. Spread the shrimp in one layer on the prepared baking sheet.
• Lightly brush each shrimp with the coconut oil. Bake until the shrimp are golden brown and cooked through, about 10 minutes. Allow the shrimp to rest for 5 minutes. Serve with sweet chili sauce or cocktail sauce.

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.

SHRIMP IN COCONUT MILK

Steps:

• Prepare the shrimps by cutting the head, legs, and tails. Devein by cutting the back and removing the dark string. Wash and set aside.
• Preheat oil on a pan at medium heat, sauté onions and garlic for a minute. Add salt and pepper to taste and sauté for another 2 minutes.
• Pour the coconut milk and add in the shrimps. Cook both sides for 5 minutes. Or flipping each shrimp one it turns pink. Take the shrimp out once it turns pink. Set this aside for later.
• Simmer the coconut milk sauce for 5 minutes, add the shrimps back and mix well. Add the chilies and mix well.
• Serve and enjoy!

SHRIMP IN SPICY COCONUT MILK

Steps:

• For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
• Shell shrimp, leaving tail segment intact, and devein.
• In a colander, rinse shrimp and drain well.
• Heat a large skillet over moderately low heat until hot.
• Cook paste in oil, stirring until fragrant, about 5 minutes.
• Add onions and cook, stirring, until softened.
• Stir in coconut milk, brown sugar and salt and bring to a boil.
• Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
• Serve shrimp with rice.

RED COCONUT CURRY WITH SHRIMP

Steps:

• Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
• Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
• Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
• Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

FILIPINO SHRIMP IN COCONUT MILK

Steps:

• Rice: 2 cups water to 1 cup rice. In a pot, boil, lower temperature to low, until there is no more water (approx 40 minutes). Keep covered the entire time, you may look inside to see when it is cooked. Stir with a fork when cooked. If you start cooking the rice before doing any of the rest, it should be done at the same time as the rest.
• Peel and cut sweet potato into strips (like thin fries). Peeling takes a while, so set a little time before apart. Cut other vegetables into strips as well. Slice up ginger and garlic, remembering to take off all the skin.
• In a wok, heat 6 tbsp of oil over medium high . (This may seem like a lot of oil, but there 1 sweet potato makes a lot of fries.) Add sweet potato, stir fry until soft, NOT MUSHY. Set aside on paper towel to absorb excess oil.
• Keep the oil and fry ginger and garlic until lightly golden. Add shrimp and fry quickly until pink. Add a bit more oil if necessary. SHRIMP COOKS VERY QUICKLY, SO DON'T OVERDO IT. Unless you want chewing gum in your meal --.
• Once the shrimp is pink, add coconut milk, fish sauce and remaining vegetables. Boil, simmer until vegetables are cooked, again DO NO OVERCOOK. It's important to keep a slight crunch to the vegetables.
• Serve over rice with sweet potato, season generously with lemon.