Shrimp With Coconut Lime Cilantro Ginger Rice Recipes

CHILI-GARLIC SHRIMP WITH GINGER RICE

Steps:

• Bring 2 1/4 cups water and the ginger slices to a boil in a medium saucepan over high heat. Stir in the rice and return to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 18 minutes. Fluff with a fork, cover and set aside.
• Meanwhile, mix the chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch and 1/2 cup water in a measuring cup; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl.
• Add the broccoli and 1/2 cup water to the skillet and cook, stirring occasionally, until crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the minced ginger and stir-fry until golden, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with the rice.

SHRIMP WITH COCONUT LIME CILANTRO GINGER & RICE

Steps:

• Place raw, even frozen, shrimp in a sauté pan with pat of butter, salt, & the juice of 1 lime on medium heat. Prepare rice in separate pan according to directions, except using part of coconut milk in place of water. If you have a steamer pot, you can steam the asparagus on top of the rice (or pasta) while it's cooking. While the shrimp is cooking, throw in the remaining coconut milk, the crushed garlic cloves, the ginger, and the cilantro. If you choose to also cook chicken, you can remove the shrimp when it's cooked (pink), leaving the juices; add the raw chicken and maybe more garlic, ginger, coconut milk, based on taste and desired sauce quantity. When chicken is cooked through, add the shrimp back, and the steamed asparagus, and stir all together. Serve over the rice/pasta and offer red pepper flakes to those who prefer it hot.

CILANTRO LIME AND GINGER GLAZED SHRIMP WITH COCONUT RICE

Steps:

• Shrimp Marinade: Whisk all of the marinade ingredients for the shrimp, peel and de-vein shrimp, and marinade in a glass (or otherwise non-reactive) bowl for 30 minutes, stirring occasionally. Coconut Rice: Meanwhile, in a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Cooking the Shrimp: When almost ready to serve, heat a grill pan on high until hot, and put shrimp on skewers, 5 to a skewer, so that they lay flat. Sprinkle shrimp with a bit more brown sugar, and place the skewers on the grill pan and baste with half of remaining marinade. Turn after 2 minutes and baste with remaining marinade. When shrimp are firm, (2-3 minutes on each side) remove and set on serving dish. Continue to cook liquid in pan until slightly caramelized, then pour or brush over shrimp skewers. Serve with rice, and garnish with remaining 1/2 cup chopped cilantro.

CILANTRO LIME SHRIMP WITH COCONUT RICE

Steps:

• Heat olive oil in a 12 inch skillet over medium high heat. Add green onions and garlic and saute until garlic is light golden, about 30 seconds.
• Add shrimp, sprinkle cumin evenly over top, season with salt and pepper to taste and saute until shrimp is opaque and cooked through, about 3 minutes.
• Remove from heat and toss with lime juice, cilantro, and lime zest. Serve with warm coconut rice. (I added mango and black beans to mine).

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.

SHRIMP WITH COCONUT RICE

Steps:

• Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

CILANTRO SHRIMP & RICE

Steps:

• Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

SHRIMP IN GINGER COCONUT CREAM

Steps:

• Heat oil in a large skillet over medium heat.
• Add red pepper and ginger and cook 30 seconds.
• Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
• Remove shrimp and red pepper with a slotted spoon and reserve.
• Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
• Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
• If desired, garnish with cilantro and lime wedges.