COCONUT SHRIMP WITH THE BEST DIPPING SAUCE
Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g
COCONUT-LIME SHRIMP WITH PEANUT SAUCE
Categories Food Processor Garlic Ginger Appetizer Marinate Lime Coconut Basil Peanut Shrimp Summer Grill/Barbecue Bon Appétit Dairy Free Tree Nut Free
Yield Makes 4 Servings
Number Of Ingredients 20
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 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.
PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES
Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
- For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
- Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.
COCONUT CURRY SHRIMP WITH SPICY PEANUT NOODLE
http://easy.betterrecipes.com/coconut-curry-shrimp-with-spicy-peanut-noodle.html The flavors of coconut, peanuts, lime and curry add an exotic flavor to large shrimp. Serve on a bed of very thin egg noodles. I have made this several times, with various tweaks, and just the shrimp portion (over rice instead of noodles) often. One of our favorite dishes.
Provided by bidness44
Categories Curries
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 692.7, Fat 27.2, SaturatedFat 9.4, Cholesterol 95.8, Sodium 889, Carbohydrate 92.6, Fiber 5.5, Sugar 7.5, Protein 22.5
COCONUT LIME SHRIMP WITH PEANUT SAUCE
Sublime! The combination of flavours and textures in this dish is fantastic. Intense and soulful. The shrimp need to marinate for a minimum of 2 hours. From Bon Appetit, July, 1997.
Provided by evelynathens
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
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).
- Thread 5 shrimp onto each of 4 skewers.
- Grill until just cooked through, basting with marinade, about 2 minutes per side.
- Alternatively, you can grill shrimp under a preheated broiler.
- Serve shrimp with peanut sauce.
- Serve with steamed rice.
Nutrition Facts : Calories 248.8, Fat 18.8, SaturatedFat 9, Cholesterol 53.6, Sodium 844.1, Carbohydrate 10.3, Fiber 1.9, Sugar 4.7, Protein 13.4
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- In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. ring the sauce to room temperature while preparing the shrimp.
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