Spicy Coconut Shrimp With Spicy Mango Basil Salsa And Lime Jasmine Rice Recipes

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SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE



Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice image

Make and share this Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice recipe from Food.com.

Provided by mandy6488

Categories     Coconut

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 23

1 mango, peeled and finely diced
3 scallions, sliced
2 basil leaves, julienned
1 lime, juice of
kosher salt
fresh ground black pepper
1 fresh jalapeno, sliced
3 garlic cloves, thinly sliced
1/2 inch gingerroot, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zest of
1/4 cup coconut milk
1/2 cup basil, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons pepper
1 lb shrimp, peeled, deveined
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
1 teaspoon salt
1/2 lime, zest of

Steps:

  • For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
  • For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
  • Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
  • Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
  • Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
  • Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
  • Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Nutrition Facts : Calories 570.8, Fat 21.8, SaturatedFat 13, Cholesterol 220.9, Sodium 1677.4, Carbohydrate 64.9, Fiber 5.5, Sugar 19.6, Protein 31

SPICY COCONUT CURRIED LOBSTER ON A BED OF JASMINE RICE



Spicy Coconut Curried Lobster on a bed of Jasmine Rice image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
3 Scotch bonnet peppers, minced
1 red pepper, julienned
1 red onion, sliced thinly lengthwise
1 teaspoon curry paste
2 cups fish stock
2 cans coconut milk
3 lobsters, boiled, meat removed and chopped
1/4 cup milk
2 tablespoons unsalted butter
1 can pineapple chunks, juice drained
1 teaspoon kosher salt
2 tablespoons sugar
4 scallions, chopped
1 cup cilantro leaves, chopped, plus extra for garnish
1 cup flaked coconut, toasted
Jasmine Rice, recipe follows
Water
2 cups jasmine rice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
Toasted coconut, to taste

Steps:

  • In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
  • Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
  • Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.

SPICY COCONUT AND LIME GRILLED SHRIMP



Spicy Coconut and Lime Grilled Shrimp image

This easy recipe blends together coconut and lime and adds just a touch of spice with jalapeno peppers. A perfect appetizer for summer cookouts.

Provided by Molly O

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 9

2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
⅓ cup chopped fresh cilantro
⅓ cup shredded coconut
¼ cup olive oil
¼ cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers

Steps:

  • Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g

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