COCONUT MILK SHRIMP
Saucy shrimp simmered in creamy coconut milk sauce with fresh garlic, ginger, pepper flakes, and lime juice. It's perfect over cooked rice and ready in only 30 minutes!
Provided by Katya
Categories Main
Time 45m
Number Of Ingredients 18
Steps:
- In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
- Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.
- Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
- Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.
Nutrition Facts : Calories 439 calories, Sugar 9.4 g, Sodium 890.7 mg, Fat 33.8 g, SaturatedFat 23.8 g, TransFat 0 g, Carbohydrate 13.6 g, Fiber 0.5 g, Protein 25.2 g, Cholesterol 213 mg
SPICY COCONUT SHRIMP
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
- Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
- Serve in shallow bowls, topped with parsley.
SHRIMP IN SPICY COCONUT MILK
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
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
SPICY SHRIMP IN COCONUT MILK
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
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.
SPICY SHRIMP IN COCONUT MILK
A delicious shrimp dish that's special enough for company.
Provided by Thai Kitchen
Categories Entrees,
Number Of Ingredients 11
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 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.
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