MALABAR SHRIMP IN COCONUT SAUCE (MEEN MOLEE)
Steps:
- Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.
SHRIMP WITH MUSTARD SAUCE
From St. Charles, Illinois, Donna Richardson sends this fast stovetop dinner for two. Seasoned with white wine, Dijon mustard and garlic, the shrimp make weeknight dinners seem special.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.
Nutrition Facts : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 598mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SAUTEED SHRIMP WITH COCONUT OIL RECIPE - (3.9/5)
Provided by snavela1
Number Of Ingredients 10
Steps:
- Heat coconut oil in a large skillet over medium heat; add sliced white green onion, ginger, and garlic and cook, while stirring until fragrant, about 30 seconds. Add cilantro and cook an additional 30 seconds. Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes. Stir in the green onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper. Serve with lemon wedges.
SAUTEED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER
This dish is lighter and more subtle than your average coconut shrimp. Adapted from Melissa Clark, NY Times.
Provided by threeovens
Categories Very Low Carbs
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
- Add coriander and cook an additional 30 seconds.
- Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
- Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
- Serve with lemon wedges.
Nutrition Facts : Calories 332.6, Fat 19.5, SaturatedFat 15, Cholesterol 286.5, Sodium 1876.7, Carbohydrate 7.7, Fiber 1.6, Sugar 1.2, Protein 32.1
SHRIMP WITH MUSTARD AND COCONUT
Steps:
- Prepare the mustard by grinding the seeds in a blender with small amounts of the coconut milk to a paste consistency. Reserve the rest of the coconut milk. Next, heat the oil in a saucepan at medium low heat and saute the onion,garlic,tomato until onion and garlic is translucent and tamato semi-dissolved. Do not brown. Add the turmeric, hot pepper powder, and mustard paste. Cook for 2 mins. Now add the shrimp, coating it with the paste and continue to cook until the shrimp turn pink. Do not overcook. Remove the shrimp with tongs shaking off/leaving as much of the paste as possible in the saucepan. Now, add the can of coconut milk into the saucepan with the paste and slowly bring to boil. Lower heat to simmer and add back the shrimp (and chopped hot green pepper). Simmer for 2 mins.
SAUTéED SHRIMP
Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
- Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.
SAUTéED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER
I like coconut oil for sautéing vegetables and aromatics, especially onions. They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish. In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
- Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 10 grams, Sodium 861 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED SHRIMP WITH MUSTARD-CHIVE SAUCE
Provided by Kathy Grady
Categories Mustard Shellfish Sauté Dinner Shrimp Spring Bon Appétit Massachusetts
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk cream, clam juice and mustard in small bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add garlic and stir 1 minute. Add shrimp and chives and sauté 2 minutes. Add cream mixture. Simmer until shrimp are just opaque in center and sauce thickens slightly, about 2 minutes. Spoon rice onto plates. Top with shrimp and sauce.
More about "sauteed shrimp with coconut and mustard recipes"
PERFECT SAUTEED SHRIMP (REALLY!) – A COUPLE COOKS
From acouplecooks.com
3.9/5 (9)Total Time 10 minsCategory Main DishCalories 221 per serving
- Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
- In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
EASY COCONUT SHRIMP – A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanTotal Time 30 minsCategory AppetizerCalories 318 per serving
- Pat the shrimp dry. Mix the shrimp in a bowl with the garlic powder, onion powder, and kosher salt.
- Place the flour in an even layer on a plate. Whisk the eggs in a medium bowl, and set it next to the plate. Place the panko and coconut on another plate, and set it next to the bowl. Line a baking sheet with parchment paper.
BROTHY COCONUT-MUSTARD FISH RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (82)Servings 4
- Preheat oven to 325°. Line a rimmed baking sheet with parchment paper and arrange fish on top. Drizzle oil over fish and season both sides with salt. Roast until flesh flakes when top is pressed with a spoon, 15–20 minutes, depending on the thickness of your pieces.
- Meanwhile, combine chile, coconut milk, honey, mustard, and turmeric in a high-sided skillet or wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook, whisking occasionally, until sauce is reduced by a third and thickly coats a spoon, 12–15 minutes. Add green beans and cook until tender, about 3 minutes. Remove from heat and add tomatoes and lime juice. Taste and season with more salt if needed.
- Slip roast fish into sauce and top with cilantro. Serve with rice and lots of lime wedges for squeezing over.
COCONUT SHRIMP WITH MAUI MUSTARD SAUCE RECIPE
From southernliving.com
- Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.
- Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).
- Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.
- Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.
SIMPLE SAUTéED SHRIMP (15-MINUTE DINNER) - WILL COOK …
From willcookforsmiles.com
SAUTéED COCONUT SHRIMP RECIPE SERVED OVER …
From cooking-mexican-recipes.com
SAUTEED SHRIMP WITH COCONUT OIL | RECIPE | KITCHEN …
From kitchenstories.com
COCONUT SHRIMP WITH HONEY MUSTARD SAUCE - FISH
From feastforfreedom.com
SHRIMP IN COCONUT SAUCE AN EASY 30 MIN. RECIPE
From thefoodieaffair.com
INSTANT POT SHRIMP AND COCONUT SOUP RECIPE | RECIPES.NET
From recipes.net
PALEO COCONUT SHRIMP WITH HONEY MUSTARD DIPPING SAUCE …
From thenutramom.com
SAUTéED SHRIMP WITH COCONUT AND MUSTARD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SLOW COOKER COCONUT CURRY CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
SHRIMP WITH MUSTARD-LIME DIPPING SAUCE RECIPE | BON APPéTIT
From bonappetit.com
SPICY BAKED COCONUT SHRIMP WITH MAPLE-MUSTARD DIPPING SAUCE
From haylskitchen.com
INSTANT POT SHRIMP CURRY RECIPE RECIPE | RECIPES.NET
From recipes.net
HOW A SIMPLE SOUP CAN BE A GATEWAY TO 3 ADDITIONAL MEALS
From washingtonpost.com
You'll also love