Creamy Coconut Lime Shrimp Recipes

COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)

Steps:

• Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes)
• Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink.
• Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact). Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.

CRUNCHY KETO COCONUT SHRIMP WITH CREAMY DIPPING SAUCE

Steps:

• To make the sauce, in a bowl combine all the ingredients.
• Season to taste with salt and set aside.
• In a shallow bowl, beat the eggs with salt and black pepper and set aside.
• Add the shredded coconut, coconut flour, Creole seasoning, garlic powder and salt and black pepper to taste to another bowl and mix to combine.
• Dip each shrimp in the eggs then press in the shredded coconut mixture.
• Pour the frying oil to depth of 1/2 inch in a large skillet and heat it over medium-high heat.
• Fry the shrimps in batches until golden brown, about 2-3 minutes per batch.
• Serve with dipping sauce.

COCONUT LIME SHRIMP

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

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.

CREAMY COCONUT-LIME SALMON

Steps:

• In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
• Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
• Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
• Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

CREAMY COCONUT LIME SHRIMP

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.

COCONUT LIME SHRIMP

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 SHRIMP WITH LIME DRESSING

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.