Spicy Shrimp In Coconut Milk Recipes

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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

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.

SHRIMP IN COCONUT MILK



Shrimp in Coconut Milk image

A sweet but still savory delicious creamy shrimp dish

Provided by Yummy

Categories     Main

Number Of Ingredients 7

½ kilo large shrimps
1 tablespoon cooking oil
1 small onion (chopped)
1 clove garlic (chopped)
salt and pepper to taste
1 cup coconut milk
2 stalks green chili (chopped)

Steps:

  • Prepare the shrimps by cutting the head, legs, and tails. Devein by cutting the back and removing the dark string. Wash and set aside.
  • Preheat oil on a pan at medium heat, sauté onions and garlic for a minute. Add salt and pepper to taste and sauté for another 2 minutes.
  • Pour the coconut milk and add in the shrimps. Cook both sides for 5 minutes. Or flipping each shrimp one it turns pink. Take the shrimp out once it turns pink. Set this aside for later.
  • Simmer the coconut milk sauce for 5 minutes, add the shrimps back and mix well. Add the chilies and mix well.
  • Serve and enjoy!

Nutrition Facts :

SPICY SHRIMP IN COCONUT MILK



Spicy Shrimp in Coconut Milk image

A delicious shrimp dish that's special enough for company.

Provided by Thai Kitchen

Categories     Entrees,

Number Of Ingredients 11

1 pound large shrimp, peeled and deveined
2 tbsps Spicy Thai Chili Sauce
1 cup Thai Soup Stock or chicken broth
2 medium tomatoes, chopped
2 kaffir lime leaves (optional)
1 tsp fresh lemon juice
1 tsp brown sugar
2/3 cup (13.66 oz) Coconut Milk
Premium Fish Sauce to taste
Chopped green onions (optional)
Jasmine rice (optional)

Steps:

  • TOSS shrimp and chili sauce in medium bowl. Refrigerate 30 minutes.
  • BRING stock to boil in large skillet or wok on high heat. Add tomatoes, kaffir lime leaves, lemon juice and sugar. Reduce heat to low; simmer 8 to 10 minutes or until most of the liquid has evaporated. Stir in coconut milk; simmer 4 minutes. Add shrimp; cook 2 minutes or until shrimp turn pink. Season to taste with additional lemon juice or sugar. Or, add fish sauce to balance flavors. Remove kaffir lime leaves before serving.
  • GARNISH with green onions, if desired. Serve with cooked jasmine rice, if desired.

SHRIMP IN SPICY COCONUT SAUCE



Shrimp in Spicy Coconut Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon canola oil
1 teaspoon chopped garlic
1 cup light coconut milk
1/4 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes
2 teaspoons low-sodium soy sauce
1/4 cup heavy cream
1 pound medium shrimp, cooked
2 tablespoons fresh cilantro leaves, for garnish

Steps:

  • Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
  • Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.

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

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.

SHRIMP WITH SPICED MASALA AND COCONUT MILK



Shrimp with Spiced Masala and Coconut Milk image

Provided by Eric Larson

Categories     Milk/Cream     Garlic     Onion     Rice     Sauté     Yogurt     Shrimp     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Masala
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt
Shrimp
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice

Steps:

  • For masala:
  • Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
  • For shrimp:
  • Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

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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Top Asked Questions

How do you cook shrimp with coconut milk?
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. Looking for Something Else?
What is your best Shrimp curry recipe?
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.
How do you cook raw prawns in coconut milk?
Mix in the tomato paste, chopped red pepper, and coconut milk. Let simmer on medium low for eight to 10 minutes, add the shrimp and cook until they turn opaque, five to seven minutes. Squeeze lime juice over the prawns, stir in the fresh cilantro, basil and salt.
What are some good recipes for shrimp boil?
Directions. 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,...

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