COCONUT LIME SHRIMP
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
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
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.
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-CHICKEN SOUP WITH CHILE AND LIME
Found a similar coconut-chicken soup recipe online and attempted to make it. It's worth trying. You can add additional vegetables if desired, I tried it with potatoes and it worked fine, just make sure you cook the potatoes thoroughly beforehand.
Provided by Kauiokalani
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
- Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.
- Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
- Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 15.4 g, Cholesterol 53 mg, Fat 30.8 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 20 g, Sodium 2223.7 mg, Sugar 5.9 g
CHICKPEA AND POTATO CURRY
This vegan gluten-free curry is pure HEALTHY COMFORT FOOD with a fusion of Thai and Indian flavors!! Hearty, delicious, easy, ready in 30 minutes, and the leftovers freeze wonderfully!!
Provided by Averie Sunshine
Categories Entrees
Time 40m
Number Of Ingredients 18
Steps:
- To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften, about 8 minutes; stir intermittently.
- Add the bell pepper, garlic, ginger, coriander, optional cayenne (or you can wait until the end and add it then if you're not sure about your desired heat level), and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes, or until the potatoes are cooked through.
- Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, additional salt, pepper, cayenne, etc. to taste. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Facts : Calories 441 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 28 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 831 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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 SHRIMP CAKES
Coconut and shrimp-a match made in, well, a tropical paradise! That's why I'm totally crazy about these crispy little Coconut Shrimp Cakes, flavored with coconut, lime, ginger, and spicy Sriracha. The burst of island flavors is sure to be a favorite!
Provided by Katerina | Easy Weeknight Recipes
Categories Appetizer
Time 20m
Number Of Ingredients 14
Steps:
- In a large mixing bowl combine ½ cup panko crumbs, ¼ cup dried coconut, chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger.
- Add shrimp pieces to the panko mixture and stir until just combined.
- Lightly grease your hands with cooking spray.
- Shape the mixture into 4 balls. Set aside.
- In a separate dish combine remaining panko crumbs and coconut.
- Roll shrimp balls in the panko mixture.
- Press to form each ball into a 4-inch patty.
- Heat the vegetable oil in a large skillet set over medium-high heat.
- Add patties to the hot oil and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Make sure to add more oil if needed.
- Remove from pan and transfer to paper towel lined plate.
- Transfer to serving platter and garnish with cilantro; serve with lime wedges.
Nutrition Facts : Calories 320 kcal, Carbohydrate 13 g, Protein 21 g, Fat 21 g, SaturatedFat 16 g, Cholesterol 255 mg, Sodium 1168 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THAI CREAMY COCONUT SHRIMP
Learn how to make quick Thai Creamy Coconut Shrimp that's ready in under 30 minutes! With hints of garlic, ginger and lime, this one pot meal does not disappoint. Paired with plump shrimp, the creamy coconut sauce is slightly spicy and aromatic and is the perfect weeknight meal!
Provided by Carita
Categories Main Course
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, add coconut oil.
- Add shrimp and saute for three minutes adding salt and pepper to taste. When shrimp are almost done, remove from heat and set aside in a bowl.
- In the same pan, add red onion and red pepper and saute for three minutes.
- At the same time, add the garlic and ginger paste and continue sauteing.
- Next, pour in coconut cream and bring to a slight boil.
- At the same time, add lime zest, lime juice and season with paprika and salt and pepper to taste.
- If additional spice is desired, add garlic and chili paste.
- Pour in stock to thin sauce, stir and let reduce until sauce is smooth for about three additional minutes.
- Add cooked shrimp back to the sauce and cook for an additional two minutes.
- Add half of the chopped basil and cilantro and stir.
- Serve immediately and enjoy!
COCONUT LIME RICE
I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.
Provided by Karmabelle
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 85.4 g, Cholesterol 5.4 mg, Fat 36.9 g, Fiber 3.9 g, Protein 10 g, SaturatedFat 31.7 g, Sodium 56.3 mg, Sugar 4.2 g
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