SHRIMP COCONUT CURRY SOUP
Steps:
- In a large pan, heat coconut oil until shimmering and cook the onion with the mushrooms until the onion is soft and translucent. Add the garlic and cook until fragrant. Next, add the carrots, tomato, and celery. Stir and allow to cook for a minute.
- Pour in the broth and the curry paste, lower heat and let it simmer until carrots are cooked.
- Next, add the zucchini and broccoli and let it cook for another minute. Include the raw shrimp and pour in the coconut milk, stir and bring heat up until it boils. It should only take about 5 minutes until the shrimp is done. But double check, and make sure shrimp is all pink.
- Remove from heat and add the cilantro.
- Serve as soup, or serve over plain rice.
Nutrition Facts : Calories 244 kcal, Carbohydrate 11 g, Protein 8 g, Fat 20 g, SaturatedFat 17 g, Cholesterol 45 mg, Sodium 1265 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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 SHRIMP AND MANGO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
SHRIMP WITH COCONUT MILK SAUCE
Easy, healthy, yummy seafood recipe. I grew up eating a lot of seafood cooked in a many different ways. Cooking them with coconut is a favorite savory treat. You can make this as spicy as you want by adding green peppers like anaheim or jalapeno peppers. You can omit the vegetables or add more that you like. The coconut milk and seasonings are strong enough flavor to carry this dish. If I am feeling lazy, I even skip the saute step.
Provided by richir
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash seafood, drain.
- In a large pan, saute garlic, onion and ginger in oil.
- Add in all ingredients except seafood and vegetables.
- Wait for he mixture to thicken at about 1/3 its original volume before adding seafood. At this point the coconut milk is starting to be oily and sweeter.
- Add seafood and vegetables.
- Let sauce come to a boil again then simmer for 2 minutes or until seafood is cooked.
- Add celery leaves at last minute.
- Serve with rice.
Nutrition Facts : Calories 219, Fat 12.7, SaturatedFat 9.4, Cholesterol 142.9, Sodium 668.9, Carbohydrate 7.6, Fiber 1.2, Sugar 1.6, Protein 17.2
SHRIMP WITH COCONUT-VANILLA SAUCE
Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this and more at www.vanilla.com. This is a very rich dish based on a Tahitian recipe. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten the recipe some.
Provided by Patricia Rain
Categories Coconut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink.
- Remove them from the pan and set aside. Remove the balance of olive oil from pan.
- Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons).
- Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste.
- Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.
Nutrition Facts : Calories 574.1, Fat 40.1, SaturatedFat 22.9, Cholesterol 368, Sodium 1315.5, Carbohydrate 4.9, Sugar 0.1, Protein 33
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