COCONUT SHRIMP WITH PEANUT SAUCE
Provided by Alton Brown
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
- In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.
- In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.
- Bring sauce to room temperature and serve with coconut shrimp.
KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
- For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
- Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
- One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
- Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
- Serve the shrimp with the spicy mango sauce on the side.
SPICY COCONUT AND LIME GRILLED SHRIMP
Steps:
- Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g
SPICY COCONUT TIGER SHRIMP
I was trying to create a creamy, spicy flavour in my mind and I came up with this recipe. However, if you don't like it hot, just eliminate the pepper flakes. You can also add a tablespoon of fresh chopped cilantro at the end of the cooking process for added flavour.
Provided by Ranikabani
Categories Coconut
Time 13m
Yield 20 tiger shrimp
Number Of Ingredients 9
Steps:
- Saute onion in oil until transparent and slightly golden.
- Add garlic and tomato and stir until the tomato and onion make a sauce (med-low heat).
- Add remaining ingredients and stir until shrimps turn pink and curl.
TROPICAL RED CURRY SHRIMP WITH COCONUT RICE
I was inspired to create this dish after dining Placencia, Belize at the Maya Beach Hotel (mayabeachhotel.com). This is my attempt to recreate their Sassy Shrimp Pot. Nothing beats dining there in person, but I'm happy with my attempt to copy them. The tart, sweet, salty and spicy collide in this tropical inspired shrimp dish. It's a little fusion of Caribbean and Southeast Asian. My measurements are approximate, and please adjust to your liking.
Provided by BajaVilla.com
Categories Mango
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- shell the prawns and marinate in the fridge with coconut milk.
- Prepare rice just like you usually do, but substitute half the water with coconut milk.
- Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
- Add washed cilantro, stems and all into the sauce for flavor.
- remove cilantro before serving.
- Slice all the fruit into bit sized pieces.
- Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
- Let oil get smoking hot.
- Add fruit and swirl it around occasionally to prevent from sticking.
- Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
- Push fruit to the edge of the saute pan.
- Add shrimp and marinade in the center.
- Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
- Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
- Cook to desired doneness.
- Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
- Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.
SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS
A full-bodied, mildly spiced tomato soup with sweetness and depth from roasted red peppers, this is a tasty base for lightly poached shrimp or pieces of any firm white fish. The gingery, herbed mushroom gets with a citrusy lift from makrut lime leaves, ensuring this dish is packed with flavor. As a substitute, lime zest will work in a pinch. Serve over steamed rice or dig in with torn pieces from a crusty loaf of bread.
Provided by Yewande Komolafe
Categories dinner, lunch, seafood, soups and stews, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.
- In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.
- Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.
- Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.
- Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.
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