SPICY COCONUT AND LIME GRILLED SHRIMP
Steps:
- Combine the sliced jalapeños, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable or olive oil, soy sauce, salt, pepper, lime zest, coconut milk, and three-quarters of the fresh basil in a large bowl and mix well.
- Soak the wooden skewers in water for about 30 minutes so they won't burn.
- Add the shrimp to the marinade and mix well. Let this mixture marinate at room temperature for at least 30 minutes.Using two skewers, and piercing the shrimp at the head and tail, add about 4 shrimp to each skewer. Using two skewers makes it easier to turn your shrimp. If you only use one, the shrimp have a tendency to twirl around as you are trying to turn them. (Once they are done, if you prefer, you can remove the shrimp from the two skewers and put them on one skewer to serve.)
- Heat a grill pan over high heat for about 4 minutes until it's smoking hot.
- Make sure your kitchen exhaust fan is on and add the shrimp skewers. Cook the shrimp until they well browned on each side. This should take about 3-4 minutes total, depending on the size of your shrimp. Don't overcook the shrimp or they will be tough.
- When all of the shrimp are done, turn the heat off and add any marinade that is left over to the pan. Let it thicken for a minute or two and pour this over your shrimp. Garnish with the rest of your basil.
- Serve warm or cold. Enjoy!
Nutrition Facts : Calories 91 kcal, Carbohydrate 3 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 76 mg, Sodium 356 mg, Fiber 0.1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
GRILLED COCONUT LIME SHRIMP
Provided by Allison Schaaf
Time 14m
Number Of Ingredients 8
Steps:
- In a ziploc bag or shallow long container (9x13) whisk coconut milk, olive oil, lime zest & juice of 1 lime, tamari (or coconut aminos), honey, chopped cilantro.
- Skewer shrimp onto wooden or metal skewers. Place skewers into bag or container and marinate for 30-60mins.
- Heat grill to medium high heat.
- Place skewers on hot grill and cook 3-4 minutes, until edges of shrimp start to pink up. Flip and cook an additional 3-4 minutes, or until shrimp is cooked through.
- Remove from heat and sprinkle with coconut and additional cilantro. Serve w/ rice, cauliflower rice, zucchini noodles, rice noodles or over a salad.
SPICY COCONUT AND LIME GRILLED SHRIMP
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
GRILLED COCONUT SHRIMP WITH SHISHITO PEPPERS
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Provided by Anna Stockwell
Categories Shrimp Garlic Lime Coconut Basil Seafood Grill Grill/Barbecue
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.
- Prepare a grill for high heat, lightly oil grate.
- Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that's okay. Transfer to a serving platter.
- Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.
- Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.
COCONUT-LIME SHRIMP
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
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.
GINGER-SOY-LIME MARINATED SHRIMP
Steps:
- Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
- Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
GRILLED COCONUT SHRIMP
A shrimp cocktail that is Asian in flavour. You can roast the shrimps in a 500ºF (260ºC) oven for 5 minutes or grill them on the barbecue or under the broiler. Prep time includes marinating time. Another winner from my current favourite Chef, Lucy Waverman.
Provided by Leslie
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant.
- Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool.
- Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce.
- Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
- Remove shrimps from marinade and discard marinade.
- Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.
- Place shrimps on bamboo skewers, if desired.
COCONUT LIME SHRIMP
This is not fried coconut shrimp. It's something very different - it's a little tangy, a little sweet, and a little salty. It's very easy and quick to put together.The prep time does not include marinating time in the refrigerator, so plan a few extra minutes for that. I cooked these on a George Foreman grill (high 4 minutes), and I only used about half of the salt mixture, because we generally don't eat a lot of salt, so use your judgement. Also, if your grated zest is fine enough, you do not need to use a food processor.
Provided by Recipe Reader
Categories Brunch
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Use a grater or zester and zest all the limes and set the zest aside.
- Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
- In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
- Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
- When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.
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