Spicy Coconut Shrimp Stew With Tomatoes And Cilantro Recipes

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GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO



Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro image

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 11

1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled)
1 tsp olive oil
1 red bell pepper (diced)
4 scallions (thinly sliced, white and green parts separated)
1/2 cup chopped cilantro
4 cloves garlic (minced)
1/2 teaspoon kosher salt
1/2 tsp crushed red pepper flakes (or to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime (squeezed)

Steps:

  • In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
  • Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
  • Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
  • Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
  • Add lime juice.
  • To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 267 kcal, Carbohydrate 9.5 g, Protein 30 g, Fat 10.5 g, SaturatedFat 6 g, Cholesterol 215 mg, Sodium 397 mg, Fiber 1.5 g, Sugar 3.5 g

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.

SPICY COCONUT SHRIMP BISQUE



Spicy Coconut Shrimp Bisque image

I loved how this shrimp bisque turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations of seafood and garnishes.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h10m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 pound large shrimp, shelled and deveined, shells reserved
2 ½ cups water
2 tablespoons butter
⅓ cup green onions, chopped
⅓ cup chopped celery
¼ cup diced fresh jalapeno pepper
¼ cup all-purpose flour
2 cups ready-to-serve creamy tomato soup
½ cup coconut milk
¼ teaspoon red curry paste, or to taste
1 dash fish sauce, or to taste
2 ounces rice crackers
1 tablespoon thinly sliced fresh basil

Steps:

  • Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside.
  • Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes.
  • Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.
  • Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.5 g, Cholesterol 136.8 mg, Fat 15.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 9.4 g, Sodium 502.3 mg, Sugar 6.9 g

SPICY COCONUT SHRIMP WITH QUINOA



Spicy Coconut Shrimp with Quinoa image

Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
SHRIMP:
1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups fresh snow peas (about 7 ounces), trimmed
3 tablespoons light coconut milk
1 tablespoon orange juice
1/4 cup sweetened shredded coconut, toasted
1/4 cup minced fresh cilantro

Steps:

  • In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.

Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

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.

SPICY COCONUT SHRIMP STEW WITH TOMATOES AND CILANTRO



Spicy Coconut Shrimp Stew With Tomatoes and Cilantro image

This Thai-inspired dish packs it all - a little heat, a little sweet, a zesty zing and amazing aroma!

Provided by JackieOhNo

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs peeled and deveined large shrimp
1/2 teaspoon salt
2 tablespoons oil
1 large red bell pepper, sliced into thing 1-1/2-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped cilantro, divided
4 large garlic cloves, minced
1/4-1/2 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can petite diced tomatoes, drained
1 (13 1/2-14 ounce) can light coconut milk
2 tablespoons lime juice
4 cups cooked jasmine rice

Steps:

  • Lightly season shrimp with salt; set aside.
  • Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
  • Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
  • Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
  • Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.

Nutrition Facts : Calories 320.2, Fat 6.7, SaturatedFat 1.1, Cholesterol 259.2, Sodium 516.1, Carbohydrate 25.9, Fiber 2.3, Sugar 3.1, Protein 37.3

SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS



Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms image

A full-bodied, mildly spiced tomato soup with sweetness and depth from roasted red peppers, this is a tasty base for lightly poached shrimp or pieces of any firm white fish. The gingery, herbed mushroom gets with a citrusy lift from makrut lime leaves, ensuring this dish is packed with flavor. As a substitute, lime zest will work in a pinch. Serve over steamed rice or dig in with torn pieces from a crusty loaf of bread.

Provided by Yewande Komolafe

Categories     dinner, lunch, seafood, soups and stews, vegetables, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 (14-ounce) can whole peeled tomatoes
1 (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup)
4 tablespoons olive oil, plus more for drizzling
8 ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups)
2 garlic cloves, peeled and sliced
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 fresh makrut lime leaves (or 1 tablespoon lime zest)
Kosher salt
1/4 cup sliced scallions
2 shallots, peeled and diced
1 tablespoon tomato paste
1 (13-ounce) can coconut milk
1/2 red habanero chile, seeds removed
1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces)
Steamed white or brown rice, for serving
1 cup mixed fresh herbs, such as cilantro, mint, basil and dill

Steps:

  • Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.
  • In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.
  • Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.
  • Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.
  • Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.

SPICY SHRIMP COCKTAIL WITH TOMATO AND CILANTRO



Spicy Shrimp Cocktail with Tomato and Cilantro image

Categories     Tomato     Appetizer     Sauté     Super Bowl     Low Carb     Kid-Friendly     Low Cal     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 12

Number Of Ingredients 14

2 cups tomato juice
1 cup bottled clam juice
1/2 cup Sherry wine vinegar
20 large cilantro sprigs
2 serrano chilies or jalapeño chilies, cut in half
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 pounds uncooked large shrimp, peeled, deveined
1 large tomato, chopped
2 green onions, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 teaspoon sugar
Lime wedges

Steps:

  • Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.
  • Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool.
  • Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.

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Top Asked Questions

What is garlic shrimp in coconut milk tomatoes and cilantro?
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a quick stew cooked in a light, tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company.
What is the best way to cook shrimp and tomatoes?
Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through. Add lime juice.
What is the best way to cook shrimp in a sauce?
Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute. Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
What is the best way to cook shrimp in coconut milk?
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a quick stew cooked in a light, tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the delicious broth.

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