Vanillated Shrimp Pasta In Coconut Milk Recipes

SHRIMP PASTA IN COCONUT SAUCE

Steps:

• In a pot bring to boil penne pasta base on package directions. Preferable cook al dente. (Make sure to add salt to the water)
• Season shrimp with all purpose season, (optional salt and pepper).
• In a saucepan add coconut oil over medium heat then add minced garlic and shrimp. Sauté until the shrimp is pink.
• Add coconut milk to the saucepan and let simmer for 3mins. Then add parmesan cheese and bell peppers and stir for about a minute.
• Add Cooked pasta to the pan and mix in the sauce and bell peppers. You can add more cheese and coconut milk base on how cheesy and creamy you desire it.
• Add grated parmesan cheese for garnish.

ONE-PAN COCONUT SHRIMP NOODLE BOWLS

Steps:

• Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from the pan and set aside.
• Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Saute for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce the heat and let simmer until the noodles cook through, about 5 minutes.
• Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.
• Stir the shrimp back in and toss to combine. Serve with more cilantro on top!

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

CURRY-COCONUT SHRIMP

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.

GARLICKY CREAMY COCONUT MILK SHRIMP PASTA

Steps:

• Cook the pasta of your choice and set aside.
• Wash and pat dry the shrimp. Mix the garlic powder, cayenne pepper, salt, oregano, onion powder. Toss it with the garlic and let it marinate for 15 minutes.
• In a pan add oil, add 1 tsp olive oil and pan fry the shrimp for 2-4 minutes until it is fully cooked depending on the size of your shrimp. Cook and set aside.
• Clean the same pan and add 2 tbsp oil, add garlic and zucchini and squash with ½ tsp of salt. Brown it and cook for 2-3 minutes. Add the red chili flakes and oregano and cook for another 2 minutes. Pour in the coconut milk, salt and pepper. Simmer it for 4 minutes, add the pasta and mix fully. Turn off the heat and serve with shrimp.

SHRIMP IN COCONUT MILK

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 SPICY COCONUT MILK

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.

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Steps:

• In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
• Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
• Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

COCONUT GARLIC SHRIMP, ASPARAGUS, TOMATO PASTA

Steps:

• In a medium saucepan heat the olive oil and sauté the red pepper until soft, about 4 minutes.
• Add the white parts of the scallions, ¼ cup of the fresh cilantro (or the 1 tbsp of dried), the garlic and red pepper flakes. Cook for about a minute or so until well blended.
• Add the tomatoes, coconut milk and ¼ tsp of salt. Stir well and bring to a boil. Once it boils, cover the pot and simmer for about 10-15 minutes until the sauce thickens a bit.
• Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.
• Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.
• Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.
• Pour all of the shrimp mixture into the pot with the pasta and mix well. Let it simmer for just a minute or so to get everything mixed.
• Serve. Top with the green part of the scallions and rest of fresh cilantro if using fresh. We also like to add a little parmesan cheese on top as well.