Coconut Shrimp With Lime Dressing Recipes

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CREAMY COCONUT LIME SHRIMP



Creamy Coconut Lime Shrimp image

Creamy Coconut Shrimp has a bright lime flavor and is absolutely delicious. It's a healthy dinner recipe that will be on your plate in only 15 minutes.

Provided by Kristen Stevens

Categories     Dinner

Time 15m

Number Of Ingredients 8

1 tablespoon coconut oil
1 tablespoon each: minced garlic and minced ginger
14 ounce can coconut milk
Juice of 3 limes (a generous ⅓ cup)
2 tablespoons honey
1 tablespoon each: sriracha and soy sauce (gluten-free, if needed. Sub coco aminos for paleo)
1 lb. peeled shrimp
¼ cup minced cilantro

Steps:

  • Heat the coconut oil over medium-high heat in a large frying pan. Add the garlic and ginger and cook for 1 minute.
  • Add the coconut milk, lime juice, honey, sriracha, and soy sauce to the pan and bring it to a boil. Let it boil, stirring several times, until the sauce begins to thicken, about 5 minutes. Reduce the heat so the sauce is simmering gently.
  • Add the shrimp to the pan and let them cook for 5 minutes.
  • Remove the pan from the heat and stir in the cilantro.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 254 kcal, Carbohydrate 15 g, Protein 24 g, Fat 11 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 183 mg, Sodium 557 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g

COCONUT-LIME MARINATED AND GRILLED SHRIMP



Coconut-Lime Marinated and Grilled Shrimp image

The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.

Provided by Food Network Kitchen

Time 45m

Yield Serves 4

Number Of Ingredients 9

3 large limes (about 10 ounces)
One 1/2-inch piece fresh ginger
2 large cloves garlic
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons canola oil
1/3 cup canned coconut milk
Kosher salt
1 pound jumbo shrimp (16/20), peeled and deveined
1 small scallion, thinly sliced

Steps:

  • Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
  • Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
  • Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
  • Top with the sliced scallion and serve with the reserved lime wedges.

COCONUT LIME SHRIMP



Coconut Lime Shrimp image

Put the lime in the coconut and eat the shrimp all up.

Categories     Recipes

Time 10m

Yield 3

Number Of Ingredients 8

1 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled and deveined (tails on or removed)
kosher salt
Freshly ground black pepper
1 c. coconut milk
Juice of 1/2 lime
2 tbsp. freshly chopped cilantro, plus more for garnish
1 tbsp. sriracha

Steps:

  • In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
  • Pour over coconut milk and squeeze with lime juice. Top with cilantro and Sriracha and stir to combine.
  • Reduce heat to low and simmer, 5 minutes.
  • Garnish with cilantro and serve.

COCONUT-LIME DRESSING



Coconut-Lime Dressing image

This dressing is delicious on a colorful cold noodle salad with shrimp.

Provided by Claire Saffitz

Categories     Bon Appétit     Coconut     Salad Dressing     Lime     Lime Juice

Yield 1 cup

Number Of Ingredients 6

6 tablespoons unsweetened coconut milk
3 tablespoons fresh lime juice
5 teaspoons fish sauce
1 tablespoon finely grated shallot
1 tablespoon light brown sugar
1/4 cup vegetable oil

Steps:

  • Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
  • Do Ahead:
  • Dressing can be made 1 day ahead. Cover and chill.

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.

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, CHILE, AND LIME SHRIMP



Coconut, Chile, and Lime Shrimp image

Coconut, lime, and chile flavors tie this shrimp dish together wonderfully. So many awesome flavors, and each one can easily be distinguished! Nothing overpowers the other. I served my shrimp on a bed of spicy peanut rice with bok choy and have provided that recipe as well, in case you were interested.

Provided by dana.killingthyme

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 40m

Yield 4

Number Of Ingredients 12

2 cups water
1 cup jasmine rice
½ teaspoon coconut oil
2 limes
16 tail-on jumbo shrimp, peeled and deveined
1 tablespoon ground chile pepper
2 baby bok choy, cut into bite-sized pieces
1 carrot, peeled and cut into matchsticks
½ red bell pepper, cut into matchsticks
1 scallion, thinly sliced
2 tablespoons peanut butter
2 tablespoons sriracha sauce

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
  • Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
  • Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 47.7 g, Cholesterol 213 mg, Fat 6.1 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 1.7 g, Sodium 633.6 mg, Sugar 3.1 g

COCONUT LIME SHRIMP



Coconut Lime Shrimp image

This is not fried coconut shrimp. It's something very different - it's a little tangy, a little sweet, and a little salty. It's very easy and quick to put together.The prep time does not include marinating time in the refrigerator, so plan a few extra minutes for that. I cooked these on a George Foreman grill (high 4 minutes), and I only used about half of the salt mixture, because we generally don't eat a lot of salt, so use your judgement. Also, if your grated zest is fine enough, you do not need to use a food processor.

Provided by Recipe Reader

Categories     Brunch

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 limes
2 lbs shrimp, peeled and deveined
1 (14 ounce) can coconut milk
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/3 cup coconut flakes, toasted in a dry skillet

Steps:

  • Use a grater or zester and zest all the limes and set the zest aside.
  • Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
  • In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
  • Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
  • When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.

SKILLET SHRIMP AND CORN WITH LIME DRESSING



Skillet Shrimp and Corn With Lime Dressing image

This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.

Provided by Yossy Arefi

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound large shrimp (preferably tail-on), peeled and deveined
2 teaspoons ground coriander
Kosher salt and black pepper
1/4 cup fresh lime juice, plus 2 teaspoons lime zest, and 4 lime wedges (from 3 limes)
2 tablespoons thinly sliced mint, plus a few mint leaves for garnish
1 teaspoon honey
1 garlic clove, finely minced
1/2 Fresno chile, finely minced, seeds and ribs removed if desired
6 tablespoons extra-virgin olive oil
3 cups fresh corn kernels (from about 4 ears)

Steps:

  • Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
  • Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
  • Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
  • Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
  • Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
  • Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

COCONUT-LIME SHRIMP WITH PEANUT SAUCE



Coconut-Lime Shrimp with Peanut Sauce image

Categories     Food Processor     Garlic     Ginger     Appetizer     Marinate     Lime     Coconut     Basil     Peanut     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Tree Nut Free

Yield Makes 4 Servings

Number Of Ingredients 20

Peanut sauce
1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup canned low-salt chicken broth
2 tablespoons canned unsweetened coconut milk
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce (nam pla)
1 teaspoon hot pepper sauce (such as Tabasco)
Shrimp
1 cup coarsely chopped fresh basil
1/2 cup canned unsweetened coconut milk
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)
2 teaspoons golden brown sugar
20 large shrimp, peeled, deveined
1 cup hickory smoke chips, soaked in water 30 minutes, drained
4 bamboo skewers, soaked in water 30 minutes, drained

Steps:

  • For peanut sauce:
  • Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • For shrimp:
  • Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
  • Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
  • Serve shrimp with peanut sauce.

COCONUT SHRIMP WITH LIME SAUCE



Coconut Shrimp with Lime Sauce image

Coconut Shrimp with Lime Sauce may sound like restaurant fare, but in fact it's a Healthy Living seafood dish you can make at home.

Provided by My Food and Family

Categories     Home

Time 29m

Yield Makes 26 servings.

Number Of Ingredients 8

1 container (6 oz.) vanilla low-fat yogurt
1 Tbsp. finely chopped fresh mint
2 tsp. each lime zest and juice
32 thin wheat snack crackers, finely crushed (about 1/2 cup)
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 egg
1 Tbsp. water
1 lb. uncooked large shrimp, peeled, deveined

Steps:

  • Heat oven to 350°F.
  • Mix yogurt, mint, lime zest and juice until blended. Refrigerate until ready to use.
  • Combine cracker crumbs and coconut in pie plate; beat egg and water in second pie plate. Dip shrimp, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat both sides of each shrimp; place on baking sheet sprayed with cooking spray. Press crumb mixture firmly onto shrimp to secure.
  • Bake 12 to 14 min. or until shrimp are tender and golden brown. Serve with yogurt sauce.

Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

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From recipenet.org


BRAZILIAN SHRIMP STEW WITH COCONUT AND LIME - THIS IS HOW I COOK
2022-04-20 Saute garlic in oil and add rice to toast a bit. Then add lime juice, coconut milk, water and salt. Bring to a boil over medium high heat. Turn down to low and cover with lid. Let cook for about 15-20 minutes or until when you lift lid, water has evaporated and there are dimples in your rice.
From thisishowicook.com


COCONUT LIME SHRIMP SKEWERS RECIPE | MYRECIPES
Directions. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day. Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
From myrecipes.com


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