Spicy Peanut Coconut Shrimp Recipes

SPICY COCONUT SHRIMP

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.

SPICY COCONUT SHRIMP WITH QUINOA

Steps:

• In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.

COCONUT-LIME SHRIMP WITH PEANUT SAUCE

Steps:

• For peanut sauce:
• Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• For shrimp:
• Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
• Serve shrimp with peanut sauce.

COCONUT SHRIMP WITH PEANUT SAUCE

Steps:

• Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
• In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.
• In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.
• Bring sauce to room temperature and serve with coconut shrimp.

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES

Steps:

• Heat oil in large skillet or Wok 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 until thickened 5-10 minutes.
• Add shrimp, simmer, stirring for 3-5 minutes.
• Stir in cilantro, lemon juice and zest.
• Serve over rice noodles with lime wedges.
• Rice Noodle Cooking Directions:.
• Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
• Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
• Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
• Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
• Note: This whole recipe can be cut in half including the rice noodles.

COCONUT CURRY SHRIMP WITH SPICY PEANUT NOODLE

Steps:

• Cook noodles according to package directions. Drain and rinse with cold water, then set aside. In a medium saucepan, combine vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha and curry paste. Whisk over medium heat until mixture comes to a boil. Reduce heat to a simmer and cook, stirring often, for ten minutes.
• While sauce simmers, begin preparing shrimp. In a deep saute pan, heat one tablespoon of oil, over medium heat, until it shimmers. Add shrimp and cook 30 seconds per side, or until they begin to turn pink and start to curl. Remove from pan and set aside. Add second tablespoon of oil, and when it shimmers, add garlic, ginger and onion. Cook until they start to soften and become fragrant, about one minute. Add coconut milk, lime juice, sugar, fish sauce, curry paste and Sriracha then mix well. Bring mixture to a boil, then reduce heat to medium low and cook until sauce reduces and thickens, about five minutes.
• Add shrimp back into sauce and toss to coat. Cook 30-45 seconds, or until shrimp are cooked through and hot, then turn off heat. Allow to stand for three minutes so sauce can thicken. To finish the peanut sauce, raise heat to medium and bring sauce back to a boil. Add half of the cornstarch mixture and whisk until thickened, about one minute. For a thicker sauce, add remaining cornstarch mixture. I use the full tablespoon. Place egg noodles in a bowl and pour sauce over then toss to coat. Garnish with fresh cilantro.
• Helpful Tips:.
• From start to finish you can have this dish on the table in about 20 minutes. The coconut curry sauce is a delicate balance of sweet, tangy and spicy. Coconut milk thickens the sauce and helps it cling to the shrimp, and believe me you want that. The egg noodles, coated with the nutty, slightly spicy peanut sauce, are a lovely complement to the tangy shrimp. If you can not find the egg noodles, you can use thin spaghetti.

COCONUT SHRIMP WITH SPICY PEANUT SAUCE

Steps:

• Pat the shrimp dry with a paper towel. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth. In another bowl, combine the shredded coconut with the bread crumbs. Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage). Keeping one hand dry will make this whole process neater.
• In a large pot or Dutch oven, heat 1 inch of oil to 365°F. Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle lightly with additional salt. Serve the shrimp warm, with Spicy Peanut Sauce.
• Spicy Peanut Sauce
• Place the garlic and ginger in a food processor and pulse until finely chopped. Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and purée. Add the peanut butter, and pulse to combine. Fold in the cilantro, and refrigerate until ready to serve.
• Bring the sauce to room temperature, and serve it with the coconut shrimp.