SHRIMP IN COCONUT MILK
Steps:
- Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
- Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.
GINGER-GARLIC SHRIMP WITH COCONUT MILK
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
- Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
- Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
CURRIED SHRIMP WITH COCONUT MILK
Steps:
- Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.
SHRIMP BRAISED IN COCONUT MILK
Categories Braise Quick & Easy Coconut Shrimp Gourmet
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Peel and devein shrimp and reserve shells. In a small saucepan simmer shells in 2 cups water 15 minutes and pour shrimp broth through a sieve into a large measuring cup. Discard shells.
- While shells are simmering, in a bowl combine shrimp, lime juice, and salt to taste and chill, covered. Chop garlic and thinly slice bell pepper, and onion in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain, seed, and chop tomatoes.
- Add flour to onion mixture and cook, stirring, 1 minute. Stir in tomatoes, coconut milk, and 1 cup shrimp broth (reserving remainder for another use if desired) and simmer, stirring occasionally, until vegetables are soft, about 20 minutes. Add shrimp to vegetable mixture and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
- Sprinkle shrimp mixture with scallions and cilantro and serve over rice.
COCONUT FISH STEW WITH BASIL AND LEMONGRASS
This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.
Provided by Melissa Clark
Categories for two, soups and stews, main course
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
- Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)
Nutrition Facts : @context http, Calories 755, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 38 grams, Sodium 1891 milligrams, Sugar 15 grams, TransFat 0 grams
SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.
Provided by Julie Sahni
Categories Quick & Easy Shrimp Curry Coconut Coriander Cilantro Dinner Onion Ginger Chile Pepper
Yield Serves 6
Number Of Ingredients 11
Steps:
- Shell and devein shrimp. Wash them thoroughly, and set aside.
- Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
- Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.
More about "shrimp braised in coconut milk recipes"
CREAMY COCONUT SHRIMP - SAVOR THE BEST
From savorthebest.com
4.6/5 (22)Total Time 22 minsCategory Main DishCalories 227 per serving
- Heat the coconut oil in a large skillet over medium-high heat. Sprinkle the shrimp with salt and cook for 1 minute on each side. Cook them in batches so you don’t overcrowd the skillet. Set the shrimp aside.
- Add the garlic and ginger to the skillet and cook for 1 minute. Add the coconut milk, fish sauce, lime zest juice, and sugar. Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened.
- If you want the sauce thicker, combine the cornstarch and water in a small dish then stir it into the sauce. Simmer for 2 minutes until thick.
EASY COCONUT SHRIMP RECIPE | THAI INSPIRED DINNER IDEA
From diethood.com
4.7/5 (17)Total Time 20 minsCategory Main CourseCalories 462 per serving
QUICK & EASY COCONUT MILK SHRIMP - LITTLE BROKEN
From littlebroken.com
Reviews 19Calories 439 per servingCategory Main
RED CURRY SHRIMP BRAISED IN COCONUT MILK WITH …
From eatsmarter.com
THAI COCONUT CURRY SHRIMP RECIPE | FOODIECRUSH.COM
From foodiecrush.com
EASY COCONUT SHRIMP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SHRIMP IN COCONUT MILK RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
CRISPY COCONUT SHRIMP (FRIED OR BAKED) - HOUSE OF …
From houseofnasheats.com
20 MINUTE HONEY GARLIC BUTTER SHRIMP. - HALF BAKED …
From halfbakedharvest.com
31 EASY RECIPES FOR BUSY WEEKNIGHTS (30 MINUTES OR LESS!) - MSN
From msn.com
BEST BURMESE CHICKEN RECIPE - HOW TO MAKE BRAISED BURMESE …
From food52.com
COCONUT SHRIMP CURRY - THIS HEALTHY TABLE
From thishealthytable.com
EASY CREAMY COCONUT SHRIMP RECIPE (THAI STYLE)
From basicswithbails.com
SHRIMP BRAISED IN COCONUT MILK – RECIPES NETWORK
From recipenet.org
SHRIMP BRAISED IN COCONUT MILK RECIPE - COOKEATSHARE
From cookeatshare.com
COCONUT MILK SHRIMP RECIPE | MYRECIPES
From myrecipes.com
MANEET CHAUHAN'S COCONUT SHRIMP AND CAULIFLOWER 'GRITS' RECIPE
From people.com
THAI CHICKEN CURRY – WELLPLATED.COM
From wellplated.com
COCONUT MILK-BRAISED SHRIMP AND WINTER SQUASH - WSJ RECIPES
From wsj.com
CAMBODIAN RECIPES: HEALTHY KHMER FOOD CUISINE IN ASIAN KITCHEN
From cambodiarecipe.com
You'll also love