THAI-STYLE SHRIMP AND VEGGIES WITH TOASTED COCONUT RICE
Make and share this Thai-Style Shrimp and Veggies With Toasted Coconut Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
- Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
- Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
- Remove coconut from pan and reserve.
- Heat a big skillet over med-high heat with a tablespoon vegetable oil.
- Season shrimp with salt and pepper; add to the hot skillet.
- Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
- Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
- Cook, stirring often, for 3-4 minutes.
- Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
- Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
- Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
- Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
- Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.
Nutrition Facts : Calories 746.9, Fat 31.3, SaturatedFat 13.9, Cholesterol 263.7, Sodium 1339.2, Carbohydrate 70.8, Fiber 4.7, Sugar 21.7, Protein 45.5
THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
- Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
- Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.
THAI SHRIMP AND VEGETABLE CURRY
I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
- If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
- Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
- Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
- Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
- Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
- Either stir basil into the curry or use as a garnish, whichever you prefer.
Nutrition Facts : Calories 208.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 191, Sodium 1813.2, Carbohydrate 12.8, Fiber 2.9, Sugar 6.4, Protein 25.8
THAI STYLE SHRIMP
A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.
Provided by Colleen Moir
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
- Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
- Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 8.2 g, Cholesterol 172.9 mg, Fat 20.1 g, Fiber 2.1 g, Protein 20.9 g, SaturatedFat 12.1 g, Sodium 501.7 mg, Sugar 3 g
EASY THAI COCONUT SHRIMP AND RICE
Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.
Provided by gourmetmomma
Categories Curries
Time 4h30m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
- Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
- In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
- Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
- Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
- Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
- Rice:.
- In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
- Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.
THAI SHRIMP AND FRESH VEGETABLE RICE
This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition.
Provided by Manami
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen.
- Rinse shrimp; pat dry.
- Place shrimp in medium bowl.
- For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
- Pour over shrimp; toss to coat.
- Marinate at room temperature for 15 minutes, stirring occasionally.
- Drain shrimp well, reserving marinade.
- Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
- Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
- Remove from wok; cover and keep warm.
- Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
- Add reserved marinade to wok and bring just to boiling.
- Stir in cooked rice and peanuts.
- To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
- Spoon shrimp on top with a sprinkling of parsley.
- Enjoy!
- *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.
Nutrition Facts : Calories 381.7, Fat 9.7, SaturatedFat 1.3, Cholesterol 143.2, Sodium 838.8, Carbohydrate 49.8, Fiber 4, Sugar 3, Protein 24.4
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