Garlic Shrimp In Coconut Milk Tomatoes And Cilantro Recipes
SPICY COCONUT SHRIMP STEW WITH TOMATOES AND CILANTRO
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
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
COCONUT GARLIC SHRIMP, ASPARAGUS, TOMATO PASTA
Well it's been a long week since Hurricane Irma slammed into Florida & the Caribbean and things are slowly, finally settling back to some kind of normalcy. This includes making a new dish for dinner. After replacing 75% of the contents of my freezer and refrigerator because of no power I can say with a smile, I'm back! I've been wanting to make this recipe for quite some time. The original recipe that I adapted this from (Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro) from www.skinnytaste.com. The original recipe was more of a stew and could be served over rice. I added more garlic and served it over pasta instead. I also added asparagus since I had some in the fridge that had to be used or I would lose it. I may try it with peas instead next time or possibly broccoli! And for those of you who know me, know I really do NOT like peppers (green, red, yellow....) jalapeno yes, but sweet peppers no. This recipe has red peppers in it and I can barely taste them. I did use the small rainbow peppers (the red ones) and they aren't as strong-tasting so that's probably why I liked them. So how did the recipe turn out? Let's just say, my husband and I could not stop eating it! It was incredible! I can't wait to have it as leftovers again! It's a very easy recipe to make and I will be making it again for sure. The only thing I might do next time is add another can of the coconut milk so it has more sauce for the pasta. Other than that it's a home run! It's not a heavy meal, the sauce is light, yet it is a very filling dish. Hope you enjoy it!
Provided by Popcorngirl12
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 399.6, Fat 3.3, SaturatedFat 0.5, Cholesterol 142.9, Sodium 854.2, Carbohydrate 64.1, Fiber 4.8, Sugar 4, Protein 27.7
GINGER-GARLIC SHRIMP WITH COCONUT MILK
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
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.
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