SHRIMP IN GINGER COCONUT CREAM
This recipe was originally from "The Simpler the Better: Sensational Home Cooking in three Easy Steps" but I found it in our local newspaper. You can use precooked shrimp and add it after the sauce has thickened. Serve over cooked rice.
Provided by Lorac
Categories Coconut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat.
- Add red pepper and ginger and cook 30 seconds.
- Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
- Remove shrimp and red pepper with a slotted spoon and reserve.
- Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
- Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
- If desired, garnish with cilantro and lime wedges.
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.
SAUTEED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER
This dish is lighter and more subtle than your average coconut shrimp. Adapted from Melissa Clark, NY Times.
Provided by threeovens
Categories Very Low Carbs
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
- Add coriander and cook an additional 30 seconds.
- Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
- Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
- Serve with lemon wedges.
Nutrition Facts : Calories 332.6, Fat 19.5, SaturatedFat 15, Cholesterol 286.5, Sodium 1876.7, Carbohydrate 7.7, Fiber 1.6, Sugar 1.2, Protein 32.1
SAUTéED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER
I like coconut oil for sautéing vegetables and aromatics, especially onions. They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish. In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
- Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 10 grams, Sodium 861 milligrams, Sugar 1 gram, TransFat 0 grams
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.
COCONUT SHRIMP WITH TAMARIND GINGER SAUCE
Categories Ginger Appetizer Fry Cocktail Party Coconut Shrimp Summer Tamarind Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 20
Steps:
- Make sauce:
- Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
- Prepare shrimp:
- Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
- Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
- Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
- While oil is heating, coat shrimp:
- Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
- Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
- Serve shrimp with sauce.
- Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).
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