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.
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 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 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.
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
GARLIC LIME SHRIMP
Our son, a restaurant owner, showed me how to make this quick shrimp and noodle dish zipped up with garlic and cayenne. I take advantage of this area's ample shrimp supply and make this special entree often. It's also tasty served over rice.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.
Nutrition Facts : Calories 295 calories, Fat 24g fat (14g saturated fat), Cholesterol 229mg cholesterol, Sodium 721mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
SHRIMP IN SPICY LIME SAUCE
Few people I know have gone food hunting in Cambodia, so I was curious when Deb Winson, a New York-based food stylist, came back with an ecstatic report. ''Everything was so fresh and beautiful, and everything was so simple,'' she said. When I asked her to describe her favorite dish, she told me about a great preparation for shrimp cooked in lime. The ingredients were much as I expected: limes, sugar, salt, chiles and garlic, all common in Southeast Asian cooking. But the technique sounded unusual. The shrimp were not stir-fried, as you might expect, but instead were simmered in a very pungent sauce so that they took on strong flavor and still stayed juicy. This is my version.
Provided by Mark Bittman
Categories easy, quick, seafood, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chile flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
- Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 13 grams, TransFat 0 grams
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.
SHRIMP AND VEGETABLES WITH COCONUT SAUCE
This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.
Provided by Mrs.Robinson
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
- Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.
Nutrition Facts : Calories 532 calories, Carbohydrate 67.6 g, Cholesterol 95.1 mg, Fat 22.4 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 18.9 g, Sodium 179.8 mg, Sugar 11.2 g
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.
LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Categories Appetizer Fry Lime Coconut Shrimp Curry Bon Appétit Pescatarian Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 25
Steps:
- For curry sauce:
- Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
- For lime leaf batter:
- Using on/off turns, mix flour and next 5 ingredients in processor until blended. Transfer flour mixture to medium metal bowl. Gradually whisk in 3/4 cup ginger ale. (Can be made 6 hours ahead. Cover and refrigerate. Add more ginger ale by tablespoonfuls if batter thickens.)
- For shrimp:
- Add enough oil to heavy large saucepan to measure 1 1/2 inches deep. Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan). Heat oil to 370°F to 380°F. Place cornstarch in shallow bowl. Place coconut in medium bowl. Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
- Divide warm sauce among 6 plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.
TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE
Chevrettes à La Vanille Et Coco is the proper name for this! The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp, but you could also use fish or chicken. Enjoy!
Provided by Nif_H
Categories Polynesian
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.
- Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.
- Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half.
- Remove the vanilla bean pod and return the shrimp to the pan. Simmer to heat through and season with salt and pepper. Serve hot over rice with a side of sauteed spinach or chard.
- Variations:.
- Saute a minced onion after you saute the shrimp and simmer in the sauce.
- Use evaporated milk instead of cream.
- Don't throw away the vanilla bean pod. Rinse it off and set it out to dry. When it's dry, bury it in a jar of sugar and store in the cupboard for delicious homemade vanilla sugar. Use the sugar in baking or for coffee.
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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