COCONUT, CHILE, AND LIME SHRIMP
Coconut, lime, and chile flavors tie this shrimp dish together wonderfully. So many awesome flavors, and each one can easily be distinguished! Nothing overpowers the other. I served my shrimp on a bed of spicy peanut rice with bok choy and have provided that recipe as well, in case you were interested.
Provided by dana.killingthyme
Categories Main Dish Recipes Stir-Fry Shrimp
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
- Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
- Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 47.7 g, Cholesterol 213 mg, Fat 6.1 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 1.7 g, Sodium 633.6 mg, Sugar 3.1 g
CHILI SHRIMP AND COCONUT RISOTTO
Make and share this Chili Shrimp and Coconut Risotto recipe from Food.com.
Provided by SharleneW
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in large saute pan over medium heat.
- Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
- Remove the shrimp and set aside.
- Add the chili paste and coconut ilk to pan and bring to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
- Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
- Serve garnished with basil leaves.
Nutrition Facts : Calories 1032.5, Fat 30.1, SaturatedFat 20.1, Cholesterol 143.2, Sodium 1253.3, Carbohydrate 157.6, Fiber 5.8, Sugar 1.2, Protein 31.1
COCONUT RISOTTO WITH CHILI-LIME SHRIMP
Steps:
- In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering. Heat 1 tablespoon olive oil in large skillet or dutch oven on medium heat. Sauté onion until translucent. Add arborio rice and toast, stirring constantly, about three minutes or till lightly browned. Add rice wine, or 1 ladle of liquid. Stir rice constantly until it absorbs most of liquid. Continue, adding one ladleful at a time, stirring constantly, until the rice is the desired tenderness. Add salt to taste. Remove from heat. Stir in butter until melted. For shrimp sauce: Put frozen shrimp in skillet and heat on medium until warm. Drain. Return skillet to medium heat burner, add 1/2 tablespoon olive oil and shrimp, and saute briefly. Stir in chili sauce and lime juice, along with any remaining stock and coconut milk, reserving about a quarter cup. Stir cornstarch into this stock, and stir into shrimp sauce. Serve shrimp sauce ladled over risotto.
COCONUT RISOTTO
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line a deep baking sheet with aluminum foil.
- Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.
RISOTTO WITH COCONUT MILK AND SHRIMP
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 2 to 4 main course portions
Number Of Ingredients 9
Steps:
- Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
- Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
- At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 26 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 19 grams, Sodium 748 milligrams, Sugar 1 gram, TransFat 0 grams
COCONUT SHRIMP WITH SWEET CHILI-LIME SAUCE
Categories Citrus Egg Fish Herb Fry Cocktail Party Oscars Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- For sauce:
- Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
- For shrimp:
- Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
- Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
- Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.
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.
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