Sauteedshrimpwithcoconutoilgingerandcoriander Recipes

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.

Steps:

• Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
• Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
• Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
• Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
• Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from the heat; add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine. Discard the lime zest.
• Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere; transfer to the prepared rack. Bake until the shrimp are cooked through, about 10 minutes.
• Turn on the broiler. Broil the shrimp until golden brown, 1 to 2 minutes. Add the cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges.

Steps:

• Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Steps:

• Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
• Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
• One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
• Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
• Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
• Serve coconut shrimp with dipping sauce.

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.

Steps:

• Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

Steps:

• Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

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.

Steps:

• 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
• 2. take half of the coconut and place in pie plate.
• 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
• 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
• 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
• 6. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350º between batches.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• If using whole coconut, pierce 2 softest eyes of coconut with a small screwdriver or a metal skewer, then drain and discard liquid. Bake whole coconut 15 minutes. Break shell with a hammer and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Finely shred enough coconut to measure 1 cup using the 1/8-inch-wide holes of a box grater.
• Finely grind mustard seeds with a pinch of salt in grinder. Finely chop whole chile (without slit) and mash in mortar with pestle along with ground mustard seeds and a pinch of salt until chile is finely ground. Add 1 tablespoon water. Mix to a paste. (Alternatively, very finely chop chile, then stir with mustard seeds and water to form a paste.)
• Toss shrimp with turmeric and salt.
• Heat oil in wok over moderately high heat until hot but not smoking. Sauté shrimp, stirring, until it just turns pink, 2 to 3 minutes. Add grated coconut, mustard paste, remaining 6 chiles, and remaining 2 tablespoons water. Sauté, stirring, until water is absorbed and shrimp are well coated, about 2 minutes more.

Steps:

• Heat a large skillet over medium heat. Add the olive oil, garlic and jalapenos and saute for 15 seconds. Add the wine, raise the heat slightly and simmer for 5 minutes.
• Stir in the coconut milk, ginger, salt and pepper. Simmer slowly for 2 minutes. Lower the heat so the liquid is just below a simmer. Add the shrimp and cook until just cooked through, about 5 minutes.
• Stir in the lemon zest, lemon juice and coriander. Serve immediately over cooked Basmati rice.

Steps:

• In a small saucepan, heat 1 teaspoon oil over medium. Add scallion whites, season with salt and pepper, and cook until softened, about 2 minutes. Add rice and 1/3 cup water and bring to a boil. Cover and reduce to a simmer; cook until rice is tender, about 15 minutes. Remove from heat; let stand 5 minutes.
• Meanwhile, combine soy sauce, lime juice, sugar, and chile. In a small nonstick skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Fluff rice with a fork and top with scallion greens and cilantro. Serve shrimp with scallion rice and soy-lime sauce for dipping.