CREAMY COCONUT LIME SHRIMP
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
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
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
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
Put the lime in the coconut and eat the shrimp all up.
Categories Recipes
Time 10m
Yield 3
Number Of Ingredients 8
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
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
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
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
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
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, 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
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
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
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
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
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
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
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 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
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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