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 SAUCE
This is a Brazilian favorite from the state of Bahia. If you can't find dende oil, a Brazilian staple palm oil, you can substitute annato or peanut oil, but the flavor won't be quite as authentic. Still delicious, though, this dish is a flavorful stir fry addition to your menu.
Provided by Annacia
Categories Brazilian
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Warm oil on medium heat.
- Add paprika and the onions.
- Saute over low heat until onions are transparent.
- Add garlic, coriander, thyme, parsley, cilantro, chilis, and walnuts. Continue to cook for 3 to 5 minutes, stirring now and then.
- Add the tomatoes.
- Cook for another 5 minutes, stirring now and then.
- Finally add the broccoli, coconut milk, and shrimp.
- Cook for about 5 minutes (until shrimp are cooked).
- Serve over rice.
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.
SPICY SHRIMP FRIED COCONUT RICE
Shrimp fried rice with a twist...a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in.
Provided by Colette Trebon
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
- Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
- Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
- Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
- Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.
Nutrition Facts : Calories 511 calories, Carbohydrate 57.1 g, Cholesterol 181.1 mg, Fat 22.1 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 12.5 g, Sodium 888.4 mg, Sugar 6.6 g
SPICY GRILLED SHRIMP
Whip up your own quick-and-easy coconut curry sauce in the microwave for these skewered shrimp appetizers. They're sweet and spicy, fresh off the grlll!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Soak twenty 6-inch wooden skewers in water 30 minutes. Meanwhile, heat coals or gas grill for direct heat. Make Coconut-Curry Sauce.
- Place shrimp in large bowl. Drizzle with oil and pepper sauce; toss to coat. Thread 3 shrimp on each skewer.
- Cover and grill kabobs 4 to 6 inches from medium heat 4 to 6 minutes or until shrimp are pink and firm. Serve with sauce.
- Mix all sauce ingredients in small microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens.
Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g
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.
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