SPICY WOK SHRIMP WITH COCONUT RICE
Steps:
- Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.
- While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.
- Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.
- Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.
SPICY THAI COCONUT SHRIMP WITH RICE NOODLES
Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.
Provided by jaetea
Categories Thai
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large skillet or Wok on med-hi heat.
- Add onions and stir, cook for 3 minutes.
- Add garlic and ginger, cook 2 minutes.
- Add next 5 spices, cook 1 minute.
- Add tomatoes, cook 1 minute.
- Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
- Add shrimp, simmer, stirring for 3-5 minutes.
- Stir in cilantro, lemon juice and zest.
- Serve over rice noodles with lime wedges.
- Rice Noodle Cooking Directions:.
- Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
- Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
- Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
- Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
- Note: This whole recipe can be cut in half including the rice noodles.
SPICY WOK-SEARED SHRIMP
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak cellophane noodles in hot water for 10 minutes, until soft. Drain and set aside.
- While the noodles are soaking, in a small bowl, whisk together broth, soy sauce, cornstarch, and red pepper flakes. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic and cook for 1 minute. Add shrimp and cook for 2 to 3 minutes, until pink. Add broth mixture and cook 1 minute, until shrimp are cooked through and sauce thickens. Remove from heat and stir in scallions. Serve half of the shrimp over cellophane noodles with all of the sauce. Reserve remaining shrimp for shrimp cakes, if desired.
SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE
Make and share this Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice recipe from Food.com.
Provided by mandy6488
Categories Coconut
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Nutrition Facts : Calories 570.8, Fat 21.8, SaturatedFat 13, Cholesterol 220.9, Sodium 1677.4, Carbohydrate 64.9, Fiber 5.5, Sugar 19.6, Protein 31
SHRIMP IN SPICY COCONUT MILK
This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo.
Provided by evelynathens
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
- Shell shrimp, leaving tail segment intact, and devein.
- In a colander, rinse shrimp and drain well.
- Heat a large skillet over moderately low heat until hot.
- Cook paste in oil, stirring until fragrant, about 5 minutes.
- Add onions and cook, stirring, until softened.
- Stir in coconut milk, brown sugar and salt and bring to a boil.
- Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
- Serve shrimp with rice.
Nutrition Facts : Calories 369.5, Fat 17.9, SaturatedFat 11.6, Cholesterol 259.2, Sodium 848.8, Carbohydrate 16, Fiber 1.3, Sugar 6.9, Protein 37.2
SPICY SHRIMP STIR-FRY
I've always hated stir-fry that skimps on the shrimp, so I made sure this recipe had more shrimp than anything else. Serve over plain or Ginger Coconut Rice. This recipe comes from Out of the Frying Pan.
Provided by Docs Mom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
- Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.
SPICY SHRIMP IN COCONUT MILK
Make and share this Spicy Shrimp In Coconut Milk recipe from Food.com.
Provided by MizzNezz
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in lg skillet on med-hi heat.
- Add onions and stir cook for 3 minutes.
- Add garlic and ginger,cook 2 minutes.
- Add next 5 spices, cook 1 minute.
- Add tomatoes,cook 1 minute.
- Add coconut milk,water, and salt, and bring to a simmer.
- Simmer until thickened 5-10 minutes.
- Add shrimp, simmer, stirring for 5 minutes.
- Stir in cilantro.
- Serve with lime wedges.
COCONUT SHRIMP RICE NOODLE BOWL RECIPE BY TASTY
At Tasty, we're coo coo for coconut! From the crunchy coconut shrimp to the soft rice noodles and fresh-to-death toppings, this dish is loaded with flavor and texture. We dare you to find a more beautiful bowl.
Provided by Betsy Carter
Categories Dinner
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
- Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
- Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
- Dredge the shrimp in the flour, shaking off any excess. Dip the floured shrimp in the beaten egg, then into the panko mixture. Transfer the breaded shrimp to a baking sheet until ready to fry.
- Heat 3 inches (7 ½ cm) of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
- Working in batches, fry the shrimp in the hot oil until golden brown on both sides, 2-3 minutes, turning halfway through. Transfer the shrimp to a wire rack to drain.
- In a large bowl, whisk together the lime juice, lime zest, sesame oil, brown sugar, and Sriracha. Using tongs, toss the rice noodles in the sauce until fully coated.
- Divide the noodles between 4 bowls. Top with the carrot ribbons, avocado, coconut shrimp, cucumber, basil, mint, cilantro, and scallions. Sprinkle with black sesame seeds, if using.
- Enjoy!
Nutrition Facts : Calories 1289 calories, Carbohydrate 186 grams, Fat 41 grams, Fiber 15 grams, Protein 47 grams, Sugar 24 grams
SHRIMP WITH COCONUT RICE
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
SPICY SHRIMP FRIED COCONUT RICE
Shrimp fried rice with a twist...a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in.
Provided by Colette Trebon
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
- Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
- Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
- Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
- Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.
Nutrition Facts : Calories 511 calories, Carbohydrate 57.1 g, Cholesterol 181.1 mg, Fat 22.1 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 12.5 g, Sodium 888.4 mg, Sugar 6.6 g
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