Coconut Shrimp With Cilantro Rice Recipes

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CILANTRO LIME SHRIMP WITH COCONUT RICE



Cilantro Lime Shrimp With Coconut Rice image

This is terrific. I added some black bleans and mango to mine. See the recipe for Coconut Rice. Recipe courtesy of Cooking Classy.

Provided by AmyZoe

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs large shrimp, deveined and peeled
2 tablespoons olive oil
1/3 cup sliced then chopped green onion
3 garlic cloves, minced
1/4 teaspoon ground cumin
salt, to taste
pepper, to taste
2 tablespoons fresh lime juice
1/4 cup finely chopped cilantro
1/2 teaspoon lime zest
2 cups coconut rice (see recipe)

Steps:

  • Heat olive oil in a 12 inch skillet over medium high heat. Add green onions and garlic and saute until garlic is light golden, about 30 seconds.
  • Add shrimp, sprinkle cumin evenly over top, season with salt and pepper to taste and saute until shrimp is opaque and cooked through, about 3 minutes.
  • Remove from heat and toss with lime juice, cilantro, and lime zest. Serve with warm coconut rice. (I added mango and black beans to mine).

Nutrition Facts : Calories 540.3, Fat 9.1, SaturatedFat 1.3, Cholesterol 214.9, Sodium 968.9, Carbohydrate 81, Fiber 1.7, Sugar 0.3, Protein 30

SHRIMP WITH COCONUT RICE



Shrimp with Coconut Rice image

You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (13.66 ounces) coconut milk
1 cup uncooked long grain rice
3 tablespoons butter, divided
1 garlic clove, minced
1/2 teaspoon salt, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/8 teaspoon pepper
3 green onions, chopped
Lime wedges

Steps:

  • Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

CILANTRO SHRIMP & RICE



Cilantro Shrimp & Rice image

I created this dish especially for my son, who has the pickiest palate. The aroma of fresh herbs is so appetizing--even he can't resist! -Nibedita Das, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8-1/2 ounces each) ready-to-serve basmati rice
2 tablespoons olive oil
2 cups frozen corn, thawed
2 medium zucchini, quartered and sliced
1 large sweet red pepper, chopped
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 pound peeled and deveined cooked large shrimp, tails removed
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
2 tablespoons lime juice
3/4 teaspoon salt
Lime wedges, optional

Steps:

  • Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 324mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

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.

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