Coconut Shrimp With Lime Sauce Recipes

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COCONUT LIME SHRIMP



Coconut Lime Shrimp image

Coconut Lime Shrimp - Deliciously creamy shrimp cooked in an amazing coconut lime sauce with tomatoes and peppers, and served over noodles or rice.

Provided by Katerina | Diethood

Categories     Dinner

Time 25m

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion (, diced)
3 garlic cloves (, minced)
1 tomato (, diced)
1 green pepper ((poblano, jalapeno, etc...), cut into thin rounds)
salt and fresh ground pepper (, to taste)
1 cup coconut milk
1 bag ((16-ounces) medium shrimp, thawed, peeled and deveined)
1 lime (, juiced + lime wedges for serving)
1/4 cup chopped cilantro or parsley (, for serving)
prepared pasta or rice (, for serving)
crushed red pepper (, for garnish (optional))
grated parmesan cheese (, for garnish (optional))

Steps:

  • Heat oil in a large frying pan over medium-high heat.
  • Cook onion for 1 to 2 minutes, or until it begins to soften.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Add tomatoes and peppers; season with salt and ground pepper, and continue to cook for 2 to 3 minutes, or until tomatoes begin to soften.
  • Pour in the coconut milk and bring to a boil.
  • Add shrimp and continue to cook until shrimp are pink, about 4 minutes.
  • Remove from heat and stir in lime juice.
  • Spoon shrimp mixture over pasta or rice and sprinkle with cilantro.
  • Serve with lime wedges and a sprinkle of crushed red pepper OR grated parmesan cheese.

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.

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 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.

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 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

COCONUT SHRIMP WITH LIME DRESSING



Coconut Shrimp with Lime Dressing image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Peanut or vegetable oil, for deep-frying
2 egg whites
1 tablespoon cornstarch
Kosher salt
Freshly ground black pepper
12 (U-15) jumbo shrimp, peeled, deveined, and flattened
2 cups flaked coconut
Lime dressing, recipe follows
2 bunches watercress leaves, for garnish
1 cup sour cream
1 lime, zested and juiced
1 small shallot, finely diced
2 tablespoons chopped parsley
1 tablespoon sugar
1/4 teaspoon finely chopped scotch bonnet pepper
Kosher salt
Freshly ground black pepper

Steps:

  • In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
  • In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
  • Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
  • Dress shrimp with lime dressing and garnish with watercress leaves.
  • Combine ingredients in a small bowl, and chill until ready to serve.

COCONUT LIME SHRIMP WITH PEANUT SAUCE



Coconut Lime Shrimp with Peanut Sauce image

Sublime! The combination of flavours and textures in this dish is fantastic. Intense and soulful. The shrimp need to marinate for a minimum of 2 hours. From Bon Appetit, July, 1997.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup 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)
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
4 bamboo skewers, soaked in water for 30 minutes

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).
  • Thread 5 shrimp onto each of 4 skewers.
  • Grill until just cooked through, basting with marinade, about 2 minutes per side.
  • Alternatively, you can grill shrimp under a preheated broiler.
  • Serve shrimp with peanut sauce.
  • Serve with steamed rice.

Nutrition Facts : Calories 248.8, Fat 18.8, SaturatedFat 9, Cholesterol 53.6, Sodium 844.1, Carbohydrate 10.3, Fiber 1.9, Sugar 4.7, Protein 13.4

COCONUT SHRIMP WITH SWEET CHILI-LIME SAUCE



Coconut Shrimp with Sweet Chili-Lime Sauce image

Categories     Citrus     Egg     Fish     Herb     Fry     Cocktail Party     Oscars     Bon Appétit

Yield Makes 16 servings

Number Of Ingredients 14

Sauce
3/4 cup Asian sweet chili sauce*
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
Shrimp
3/4 cup all purpose flour
1 teaspoon curry powder (preferably Madras style)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten to blend 1 cup club soda
Vegetable oil (for deep-frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact
*Available at some supermarkets, at Asian markets, and online from amazon.com.

Steps:

  • For sauce:
  • Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
  • For shrimp:
  • Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
  • Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
  • Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.

SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE



Smoked Shrimp With Chile-Lime Dipping Sauce image

Set out these Thai smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. A great shrimp recipe for a bbq.

Provided by Leela Punyaratabandhu

Yield Serves 8

Number Of Ingredients 10

8 pounds jumbo (21 to 25 per pound) or extra-jumbo (16 to 20 per pound) shrimp, left whole
1 Tbsp. salt
1 Tsbp. ground white or black pepper
15 green bird's eye chiles, or 8 jalapeño or serrano peppers, sliced
15 cloves garlic
1 cup fresh lime juice
1 tsp. salt
1 tsp. granulated sugar
¼ cup fish sauce
¼ cup coarsely chopped cilantro leaves and stems

Steps:

  • In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
  • Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
  • Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
  • While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
  • Serve the shrimp with the sauce.

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.

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.

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From spicedblog.com


THAI COCONUT CURRY SHRIMP RECIPE | FOODIECRUSH.COM
2020-10-14 Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers …
From foodiecrush.com


BAKED COCONUT SHRIMP WITH AVOCADO LIME SAUCE - ALL SHE COOKS
2019-07-01 Oven Baked Coconut Shrimp with a homemade avocado lime sauce is the perfect meal or appetizer to serve up this week. Coconut shrimp that is baked offers a healthier alternative to the classic fried coconut shrimp you see. Gluten-free and absolutely mouthwateringly delicious.
From allshecooks.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


CREAMY COCONUT SHRIMP WITH CHILI POWDER & LIME - WALDER …
2021-07-12 Add coconut milk, chili powder, lime juice, honey, salt, and pepper to the pan with garlic. Stir and allow to simmer for about 5 minutes. Stir shrimp back in and allow to cook for another 1-2 mins, until warmed up. Remove from heat and allow to sit for a couple minutes (this will allow the sauce to thicken a bit!)
From walderwellness.com


THE BEST COCONUT SHRIMP RECIPE + SAUCE - CLARKS CONDENSED
2019-06-07 Take out a large cast iron skillet or other pan that is good for frying. Pour about 1 inch of oil and heat. Coat the shrimp in flour. Shake excess flour, and dredge in the fry batter mix. Finish by coating the shrimp in the coconut flakes, and place shrimp in the oil. Fry each side until they are golden brown.
From clarkscondensed.com


CREAMY COCONUT LIME SHRIMP - THECHOWDOWN
2022-01-27 Instructions. Heat two teaspoons coconut oil in a large skillet over medium heat. Add shrimp and cook for one minute. Flip shrimp and immediately add garlic and ginger. Toss shrimp in garlic and ginger and cook for one minute. …
From thechowdownblog.com


BAKED COCONUT SHRIMP WITH MANGO LIME CHILI SAUCE - FURTHER FOOD
To make the shrimp: Increase the oven temperature to 425 degrees and reline your baking sheet with parchment parchment if need be. Mix together the coconut flour, salt, garlic powder and paprika in a bowl. Set it aside. Place your eggs in a separate bowl and beat them with a whisk.
From furtherfood.com


LINGUINE WITH SAUTéED SHRIMP & COCONUT-LIME SAUCE RECIPE
Step 2. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and shrimp; sauté 3 minutes or until shrimp is bright pink. Remove shrimp from pan. Add broth to pan, scraping pan to loosen browned bits. Add coconut milk, soy sauce, rind, and juice; bring to a boil. Reduce heat and simmer 5 minutes or until slightly thick.
From myrecipes.com


COCONUT HONEY LIME SHRIMP WITH SRIRACHA MANGO DIP - THE …
2015-08-21 Thread shrimp onto skewers (if using wooden skewers, soak for at least 30 minutes in water) . Heat grill to medium high heat and grease. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook. Sprinkle with cilantro and freshly squeezed lime (optional). Serve with Mango dip.
From therecipecritic.com


GARLIC SHRIMP IN COCONUT LIME TOMATO SAUCE | MEL'S KITCHEN CAFE
2020-05-17 Instructions. In a medium saucepan, heat the olive oil on medium and add the red peppers, cooking until crisp-tender, about 2-3 minutes. Add the sliced green onions, both white and green parts, 1/2 cup of the cilantro, red pepper flakes (if using) and garlic. Cook, stirring constantly, for 1-2 minutes until fragrant.
From melskitchencafe.com


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Top Asked Questions

How to make Coconut Lime Shrimp?
Saute the onions and garlic in some coconut oil. Add the sauce ingredients to the pan and let them boil until the sauce begins to thicken. Now add the shrimp and let them cook for 5 minutes. Take the pan off the heat and stir in some cilantro. And just like that, you've made coconut lime shrimp!
How to make shrimp tacos with coconut milk?
Stir in coconut milk, ¼ cup chopped cilantro and 1¼ 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.
How to make shrimp taco sauce?
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.
What is coconut shrimp?
Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. Do not skip the simple (2 ingredient) coconut shrimp sauce and the fresh squeeze of lime juice. We love shrimp recipes around here, like shrimp scampi, creamy shrimp pasta, or shrimp fried rice, and even shrimp cakes. This coconut shrimp recipe does not disappoint!

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