Coconut Shrimp And Pasta Recipes

SHRIMP PASTA IN COCONUT SAUCE

Steps:

• In a pot bring to boil penne pasta base on package directions. Preferable cook al dente. (Make sure to add salt to the water)
• Season shrimp with all purpose season, (optional salt and pepper).
• In a saucepan add coconut oil over medium heat then add minced garlic and shrimp. Sauté until the shrimp is pink.
• Add coconut milk to the saucepan and let simmer for 3mins. Then add parmesan cheese and bell peppers and stir for about a minute.
• Add Cooked pasta to the pan and mix in the sauce and bell peppers. You can add more cheese and coconut milk base on how cheesy and creamy you desire it.
• Add grated parmesan cheese for garnish.

TROPICAL ISLAND'S PASTA WITH SHRIMPS AND COCONUT

Steps:

• Make the seasoning blend by combining all the spices and the salt (first 5 ingredients for the sauce) in a small bowl.
• Prepare the other ingredients.
• Bring a big pot of salted water to boil and add pasta when ready.
• In the meantime prepare your shrimps.
• Add margarine or vegetal oil to the pan (medium heat).
• Stir in garlic and ginger and coconut flakes.
• When it begins to change the color add the shrimps.
• Change to maximum heat.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 6 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.
• Check the pasta and if necessary drain before the sauce is ready (adding some oil to prevent sticking).
• Cut the lime in half and squeeze the first half into the pan over the shrimp.
• Add cilantro (reserve some leaves for decoration).
• Add 2 tablespoon coconut milk if you prefer it wheat.
• Stir and serve.
• Squeeze the second half lime over the pasta in the plate.
• Decorate with coconut milk and the reserved cilantro leaves.

COCONUT-LIME SHRIMP

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 GARLIC SHRIMP, ASPARAGUS, TOMATO PASTA

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.

COCONUT SHRIMP

Steps:

• You will need a ziptop plastic baggie,2 shallow bowls and a platter set out before you begin.
• Preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra (for shallow pan frying).
• In one bowl, whisk together a batter using the egg, beer, baking powder,3/4 cup flour and some salt & pepper to taste, whisking until there are no more big lumps.
• Place some extra flour into a ziptop plastic baggie.
• Place coconut in a separate shallow bowl.
• (DREDGE IN FLOUR):Drop all your shrimp into the baggie, seal bag, and shake until all are lightly dusted with flour.
• (DUNK IN BATTER):Remove from bag and shake off excess flour. Grab 1 shrimp at a time and dip into the beer mixture, holding the tail, and letting excess drip off.
• (COCONUT COATING):Next, drop the wet shrimp into the coconut and roll it around, pressing so the coconut sticks.
• Set onto a platter and repeat until all the shrimp are coated.
• Once all of your shrimp are coated with coconut, fry them in batches of about 6-8 in the heated oil just a few minutes, flipping once to brown & crisp both sides.
• Drain on paper towels and serve with sweet & sour dip.

CREAMY COCONUT CURRY WITH SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
• Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
• Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

COCONUT SHRIMP

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.