Sambal Chili Coconut Shrimp Stir Fried Shrimp Sauteed In Hot Chili Garlic Coconut Milk Recipe 485

COCONUT SHRIMP STIR FRY

Steps:

• Heat oil in skillet, add garlic, ginger, scallions and chili, cook for 2 minutes.
• Add coconut milk, mix and cook until bubbles.
• Throw in shrimp and toss around until shrimp looks firm, is no longer translucent and cooked, about 3 minutes.
• Garnish with fresh cilantro to serve.

SPICY SAMBAL SHRIMP

Steps:

• Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
• Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
• Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
• Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
• Serve shrimp over rice, topped with remaining lemon juice and green onions.

RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
• Add in the soy sauce and sauté about 1 more minute.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and top with green onion.
• Enjoy!

HUSH PUPPY FRIED SHRIMP RECIPE - (4.4/5)

Steps:

• Heat oil in a 375°F deep fryer or large saucepan. To prepare the dipping sauce, combine the mayonnaise, lemon juice, ketchup, 1 Tbsp hot sauce, honey, 3/4 tsp salt, and the black pepper in a small bowl. Whisk until smooth and set aside. Combine the cornmeal, flour, 1 tsp salt, sugar, and paprika in a large bowl. Combine the grated onion, buttermilk, beer, milk, egg, and dash of hot sauce in another small bowl. Add the liquid ingredients to the dry ingredients and whisk until smooth. In batches of 8-10, dip the shrimp into the batter to coat, letting any excess batter drip back in the bowl. Carefully drop the shrimp into the hot oil and fry until golden brown. Remove and drain the shrimp on paper towels. Serve with the dipping sauce.

GARLIC SHRIMP STIR-FRY

Steps:

• In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice.

SHRIMP SAMBAL

Steps:

• Make sambal paste:
• To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
• Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
• Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
• Divide shrimp sambal among 4 plates and serve with rice.