Coconut Lime Shrimp W Peanut Sauce Recipes

COCONUT-LIME SHRIMP

Steps:

• Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
• Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
• Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
• Serve over rice, with remaining cilantro and lime wedges on the side.

THAI PEANUT SHRIMP

Steps:

• Add the oil to a large skillet on medium high heat.
• Add the shrimp to the pan cooking on each side for 1-2 minutes.
• Remove the shrimp from the pan and set aside.
• Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
• Add the shrimp back to the pan to coat.

COCONUT SHRIMP WITH PEANUT SAUCE

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.

COCONUT LIME SHRIMP

Steps:

• In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
• Pour over coconut milk and squeeze with lime juice. Top with cilantro and Sriracha and stir to combine.
• Reduce heat to low and simmer, 5 minutes.
• Garnish with cilantro and serve.

COCONUT SHRIMP WITH LIME SAUCE

Steps:

• Heat oven to 350°F.
• Mix yogurt, mint, lime zest and juice until blended. Refrigerate until ready to use.
• Combine cracker crumbs and coconut in pie plate; beat egg and water in second pie plate. Dip shrimp, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat both sides of each shrimp; place on baking sheet sprayed with cooking spray. Press crumb mixture firmly onto shrimp to secure.
• Bake 12 to 14 min. or until shrimp are tender and golden brown. Serve with yogurt sauce.

COCONUT LIME SHRIMP

Steps:

• Use a grater or zester and zest all the limes and set the zest aside.
• Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
• In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
• Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
• When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.

COCONUT LIME SHRIMP WITH PEANUT SAUCE

Steps:

• For peanut sauce: Puree all ingredients in processor until smooth.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For shrimp: Blend first 8 ingredients in processor until almost smooth.
• Transfer marinade to 13x9x2-inch glass baking dish.
• Add shrimp and turn to coat.
• Cover and refrigerate 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat).
• Thread 5 shrimp onto each of 4 skewers.
• Grill until just cooked through, basting with marinade, about 2 minutes per side.
• Alternatively, you can grill shrimp under a preheated broiler.
• Serve shrimp with peanut sauce.
• Serve with steamed rice.

COCONUT SHRIMP WITH PEANUT SAUCE

Steps:

• 1. Pat the shrimp dry with a paper towel.
• 2. In a small bowl combine cornstarch, salt,pepper & cayenne.
• 3. In a separate bowl, whisk the egg whites until foamy.
• 4. In another bowl, place the coconut.
• 5. Coat the shrimp with the cornstarch & shake off any excess.
• 6. Dip into the egg white & then press into the coconut to get full coverage.
• 7. Try to keep 1 hand dry, this will keep things a little cleaner.
• 8. In a large pan, heat the oil to 350 an gently submerge the shrimp, 6 at a time.
• 9. Fry for about 3 minutes or until golden brown.
• 10. Remove them to a rack and drain. Serve with peanut sauce.
• 11. Directions for Peanut Sauce:
• 12. In a food processor, puree the chicken stock, coconut mik, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic & ginger.
• 13. Add the peanut butter & pulse to combine.
• 14. Fold in the cilantro & keep refrigerated until ready to serve.
• 15. Bring sauce to room temperature & serve with coconut shrimp.

COCONUT-LIME SHRIMP WITH PEANUT SAUCE

Steps:

• For peanut sauce:
• Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• For shrimp:
• Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
• Serve shrimp with peanut sauce.