SHRIMP IN THAI COCONUT CURRY SAUCE
Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
- Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
- Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
- In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
- Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
- Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.
Nutrition Facts : Calories 438 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 286 mg, Sodium 1077 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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.
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
CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
SHRIMP IN SPICY COCONUT SAUCE
Steps:
- Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
- Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.
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.
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.
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.
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 COCONUT SHRIMP WITH QUINOA
Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
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