Shrimp Coconut Milk Recipes

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COCONUT MILK SHRIMP



Coconut Milk Shrimp image

Saucy shrimp simmered in creamy coconut milk sauce with fresh garlic, ginger, pepper flakes, and lime juice. It's perfect over cooked rice and ready in only 30 minutes!

Provided by Katya

Categories     Main

Time 45m

Number Of Ingredients 18

1 pound peeled and deveined large shrimp, pat dried with a paper towel
1 Tbsp. olive oil or avocado oil
2 Tbsp. honey
3 garlic cloves, minced
1 Tbsp. freshly grated ginger
¼ tsp. red chili flakes
¼ tsp. kosher salt
2 Tbsp. butter for cooking shrimp
2 Tbsp. butter
1 medium shallot, finely chopped
2 scallions, thinly sliced, white and green parts separated
¼ tsp. red chili flakes
1 (14 oz.) can unsweetened coconut milk (not lite)
1 Tbsp. fish sauce
Zest 1 lime
1 Tbsp. fresh lime juice, about 1/2 lime
Fresh chopped cilantro
Kosher salt, to taste

Steps:

  • In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
  • Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.
  • Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
  • Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.

Nutrition Facts : Calories 439 calories, Sugar 9.4 g, Sodium 890.7 mg, Fat 33.8 g, SaturatedFat 23.8 g, TransFat 0 g, Carbohydrate 13.6 g, Fiber 0.5 g, Protein 25.2 g, Cholesterol 213 mg

COCONUT-LIME SHRIMP



Coconut-Lime Shrimp image

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

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

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 SHRIMP CURRY



Coconut Shrimp Curry image

This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 25m

Number Of Ingredients 18

1 pound extra-large shrimp (peeled and deveined)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground )
¼ teaspoon cayenne pepper
2 tablespoon lemon juice
1 tablespoon coconut oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
½ teaspoon black pepper (freshly ground )
½ teaspoon salt (or to taste)
½ teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon curry powder
14½ ounce diced tomatoes
13½ ounce coconut milk
2 tablespoon cilantro (for garnish (or parsley))
cooked rice for serving

Steps:

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, SaturatedFat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 2 g

SPICY SHRIMP IN COCONUT MILK



Spicy Shrimp In Coconut Milk image

Make and share this Spicy Shrimp In Coconut Milk recipe from Food.com.

Provided by MizzNezz

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup oil
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 tablespoons coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1 cup drained canned tomato
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
3/4 cup fresh cilantro
lime wedge (for serving)

Steps:

  • Heat oil in lg skillet on med-hi heat.
  • Add onions and stir cook for 3 minutes.
  • Add garlic and ginger,cook 2 minutes.
  • Add next 5 spices, cook 1 minute.
  • Add tomatoes,cook 1 minute.
  • Add coconut milk,water, and salt, and bring to a simmer.
  • Simmer until thickened 5-10 minutes.
  • Add shrimp, simmer, stirring for 5 minutes.
  • Stir in cilantro.
  • Serve with lime wedges.

SHRIMP IN SPICY COCONUT MILK



Shrimp in Spicy Coconut Milk image

This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo.

Provided by evelynathens

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
1 inch fresh ginger, peeled
6 cloves garlic
5 macadamia nuts
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1 1/2 lbs large shrimp (about 30)
1 1/2 medium red onions, peeled,halved lengthwise and cut into julienne strips
2 tablespoons corn oil
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon packed light brown sugar
1 teaspoon salt
2 tablespoons fresh lime juice, to taste
steamed rice (to accompany)

Steps:

  • For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
  • Shell shrimp, leaving tail segment intact, and devein.
  • In a colander, rinse shrimp and drain well.
  • Heat a large skillet over moderately low heat until hot.
  • Cook 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.
  • Serve shrimp with rice.

Nutrition Facts : Calories 369.5, Fat 17.9, SaturatedFat 11.6, Cholesterol 259.2, Sodium 848.8, Carbohydrate 16, Fiber 1.3, Sugar 6.9, Protein 37.2

CURRIED SHRIMP WITH COCONUT MILK



Curried Shrimp with Coconut Milk image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3-inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
One 13-ounce can coconut milk
1 bunch scallions, cut into 1-inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

Steps:

  • Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

SHRIMP IN COCONUT MILK



Shrimp in Coconut Milk image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds large shrimp, peeled and deveined, shells reserved
3 to 4 sprigs fresh thyme
2 bay leaves
2 tablespoons black peppercorns
1/4 cup vegetable oil
1 large onion, finely chopped
3 scallions, finely chopped
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
2 teaspoons Aji
1 1/2 cups coconut milk
Juice of 6 limes
1 1/2 cups peas, fresh or frozen

Steps:

  • Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
  • Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

CORIANDER SHRIMP IN COCONUT MILK



Coriander Shrimp In Coconut Milk image

Provided by Molly O'Neill

Categories     dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, peeled and minced
2 medium jalapeno peppers, seeded and minced
1 cup white wine
1 1/2 cups unsweetened coconut milk
1 tablespoon finely minced fresh ginger
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound large shrimp, peeled and deveined
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped fresh coriander

Steps:

  • Heat a large skillet over medium heat. Add the olive oil, garlic and jalapenos and saute for 15 seconds. Add the wine, raise the heat slightly and simmer for 5 minutes.
  • Stir in the coconut milk, ginger, salt and pepper. Simmer slowly for 2 minutes. Lower the heat so the liquid is just below a simmer. Add the shrimp and cook until just cooked through, about 5 minutes.
  • Stir in the lemon zest, lemon juice and coriander. Serve immediately over cooked Basmati rice.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 17 grams, Sodium 657 milligrams, Sugar 1 gram, TransFat 0 grams

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

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