Bell Peppers With Shrimp And Coconut Rice Recipes

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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



Easy Thai Coconut Shrimp and Rice image

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.

1 lb peeled deveined shrimp (raw)
1/2 cup chopped roasted poblano pepper
3 garlic cloves, minced
2 tablespoons minced ginger
1/4 cup honey
2 tablespoons soy sauce
1/4 cup light coconut milk
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/4 cup basil leaves
1/4 cup chopped green onion
1/4 cup fresh cilantro
1 cup jasmine rice or 1 cup basmati rice
1/2 cup light coconut milk
1 cup chicken stock
1/4 teaspoon grated fresh ginger
1 tablespoon crushed pineapple

BELL PEPPERS WITH SHRIMP AND COCONUT RICE

Provided by Larraine Perri

Categories     Side     Bake     Low Cal     Dinner     Seafood     Shrimp     Bell Pepper     Healthy     Simmer     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 14



Bell Peppers with Shrimp and Coconut Rice image

Steps:

  • Heat oven to 350°. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.

4 teaspoons vegetable oil
1 tablespoon chopped fresh ginger
4 teaspoons chopped garlic
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
1 teaspoon finely grated lime zest
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound medium shrimp, thawed if frozen, peeled and deveined
4 medium red bell peppers
2 tablespoons fresh lime juice
1/4 cup chopped fresh basil
1/3 cup roughly chopped roasted, unsalted cashews

THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16



Thai-Style Basil Shrimp with Basil-Coconut Rice image

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.

1/4 cup fresh lime juice (from about 3 limes), plus wedges for serving
1/4 cup vegetable oil, plus more for the grill
3 tablespoons Thai red curry paste
2 tablespoons fish sauce
3 cloves garlic, grated
1 1/2 pounds large shrimp, peeled and deveined (tails intact)
1 13.5-ounce can unsweetened coconut milk
4 cups fresh basil leaves
1/2 jalapeno pepper, seeded and chopped
Kosher salt
2 tablespoons unsalted butter
4 scallions, thinly sliced (white and green parts separated)
1 1/2 cups jasmine rice
2 cups roughly chopped bean sprouts
1/2 cup chopped peanuts
Bibb lettuce leaves, for serving

SHRIMP AND BELL PEPPER STIR FRY

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14



Shrimp and Bell Pepper Stir Fry image

Steps:

  • In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
  • Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
  • Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
  • Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
  • Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint

GRILLED COCONUT SHRIMP WITH SHISHITO PEPPERS

Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.

Provided by Anna Stockwell

Categories     Shrimp     Garlic     Lime     Coconut     Basil     Seafood     Grill     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 10



Grilled Coconut Shrimp With Shishito Peppers image

Steps:

  • Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.
  • Prepare a grill for high heat, lightly oil grate.
  • Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that's okay. Transfer to a serving platter.
  • Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.
  • Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.

6 garlic cloves, finely grated
1 Tbsp. finely grated lime zest
¼ cup low-sodium or tamari soy sauce
¼ cup grapeseed or vegetable oil, plus more for grill
1 lb. large shrimp, peeled, deveined, preferably with tails left on
½ cup toasted unsweetened shredded coconut, plus more for serving
8 oz. shishito peppers
½ cup basil leaves
¼ cup fresh lime juice
Flaky sea salt

SWEET BELL PEPPER RICE

Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.

Provided by Joey Joan

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 13



Sweet Bell Pepper Rice image

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
  • Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g

2 cups water
1 cup long grain rice
1 tablespoon olive oil
1 small sweet onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tiny pinch salt
1 splash dry white wine
1 tablespoon grated Parmesan cheese

SHRIMP AND RICE STUFFED BELL PEPPERS

I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!

Provided by Erin Marie M

Categories     < 60 Mins

Time 35m

Yield 1 Pepper, 6 serving(s)

Number Of Ingredients 15



Shrimp and Rice Stuffed Bell Peppers image

Steps:

  • Preheat oven to 375 degrees.
  • Cut tops off peppers and remove the seeds and ribs.
  • Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
  • When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
  • Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
  • Add bread crumbs and 1/2 the parmesan cheese.
  • Stuff peppers graciously and top with the remaining parmesan cheese.
  • Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

1 lb shrimp
6 bell peppers (any color)
1 tablespoon olive oil
1/2 cup tomato sauce
1 cup parmesan cheese
1/4 cup breadcrumbs
1/2 cup brown rice
1/2 cup white rice
1 tablespoon cayenne pepper
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon white pepper
spices, can be altered to individual taste

SHRIMP AND VEGETABLES WITH COCONUT SAUCE

This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.

Provided by Mrs.Robinson

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16



Shrimp and Vegetables with Coconut Sauce image

Steps:

  • Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
  • Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.

Nutrition Facts : Calories 532 calories, Carbohydrate 67.6 g, Cholesterol 95.1 mg, Fat 22.4 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 18.9 g, Sodium 179.8 mg, Sugar 11.2 g

25 each uncooked medium shrimp, peeled and deveined
½ onion, sliced
1 tablespoon crushed garlic
1 small jalapeno, chopped, or to taste
1 cup broccoli florets
½ cup sugar snap peas, or to taste
½ red bell pepper, chopped
½ green bell pepper, chopped
3 medium mushrooms, chopped
1 (14 ounce) can coconut milk
½ teaspoon chile paste
½ lime, juiced
1 pinch salt and ground black pepper to taste
4 cups steamed white rice
1 mango, chopped, or more to taste
1 lime, cut into wedges

COCONUT CURRY SHRIMP RECIPE BY TASTY

The next time you want to impress your date, try this simple yet elegant shrimp curry. It's creamy and tangy, with the perfect hint of spice.

Provided by Matt Ciampa

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 15



Coconut Curry Shrimp Recipe by Tasty image

Steps:

  • Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
  • Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3-4 minutes.
  • Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
  • Add the shrimp and cook for 3-4 minutes, until pink and opaque.
  • Serve the curry with brown rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 552 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 5 grams, Protein 50 grams, Sugar 9 grams

2 tablespoons unsalted butter, divided
1 small yellow onion, diced
½ red bell pepper, seeded and chopped
½ green bell pepper, seeded and chopped
½ cup unsweetened coconut milk
1 ½ teaspoons fish sauce
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
½ tablespoon sugar
2 teaspoons curry powder
1 tablespoon maggi, (chicken bouillon powder)
1 lb jumbo shrimp, peeled and deveined
brown rice, for serving
fresh cilantro leaf, for garnish

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From homechef.com


SHRIMP & GARLIC RICE STUFFED PEPPERS - WHITE LIGHTS ON ...
Preheat oven to 400 degrees F. In a large skillet over medium-high heat, melt butter. Add garlic and shrimp; cook for 3 to 4 minutes until shrimp begins to turn pink. Flip shrimp over and cook for another 2 to 3 minutes on the other side until fully …
From whitelightsonwednesday.com


COCONUT BASMATI RICE & SHRIMP - FAMILY FRESH MEALS
Feel free to substitute with your favorite green veggies; asparagus, broccolini, bell peppers, etc… Coconut Basmati Rice Shrimp. Add 2/3 cup of coconut milk and 2 & 1/3 cups of water to a saucepan and bring to a boil. After mixture starts to boil, add 1 & 1/2 tsp of salt. Next stir in rice, lower heat to a simmer and cover.
From familyfreshmeals.com


COCONUT CURRY SHRIMP - A FOOD BLOG WITH EASY RECIPES FOR ...
Heat the olive oil and curry powder in a large skillet or Dutch oven over medium heat. Cook, stirring frequently, for about a minute. Add the garlic and shallot. Cook, stirring often, for 30 seconds to a minute. Toss in the pepper strips and …
From deliciouslittlebites.com


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