SPICY COCONUT SHRIMP-RICE NOODLE SALAD
Enjoy a great mix of flavors with our Spicy Coconut Shrimp-Rice Noodle Salad. This Spicy Coconut Shrimp-Rice Noodle Salad with crisp red peppers, toasted coconut and chili-garlic sauce is full of delicious flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
- Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
- Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
- Sprinkle with remaining coconut.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
SHRIMP WITH COCONUT RICE
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.
Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
COCONUT RICE WITH SHRIMP AND CORN
This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.
Provided by Samantha Seneviratne
Categories dinner, seafood
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
- Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
- Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
- Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.
BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD
Hot pepper jelly may be a southern staple, but here it lends mild heat and sweetness to this Asian-inspired shrimp-and-noodle dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.
- Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.
COCONUT RICE & SHRIMP SALAD
Make and share this Coconut Rice & Shrimp Salad recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
- Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chili sauce. Stir shrimp into the dressing and set aside while the rice finishes cooling.
- Fluff up the rice with a fork, then toss with the cucumber, cilantro leaves and snow peas. Serve in bowls, scattered with shrimp and dressing.
Nutrition Facts : Calories 267.1, Fat 2.5, SaturatedFat 0.5, Cholesterol 79.1, Sodium 84.6, Carbohydrate 46, Fiber 3.6, Sugar 2.6, Protein 15.8
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