Coconut Shrimp Pancakes With Fresh Herbs Recipes

COCONUT SHRIMP PANCAKES WITH FRESH HERBS

Coconut Shrimp Pancakes with Fresh Herbs image

Who doesn't love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it'll gain a permanent place in your weeknight rotation.

Provided by Anna Stockwell

Categories Pancake Chickpea Egg Bacon Shrimp Green Onion/Scallion Bean Herb Lime Wheat/Gluten-Free Dairy Free Dinner One-Pot Meal

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup chickpea flour
1 (5.5-oz.) can unsweetened coconut milk
3 large eggs
1 tsp. kosher salt, divided
3/4 tsp. ground turmeric, divided
6 slices thick-cut bacon, cut into 1/4" pieces
1 lb. small peeled and deveined shrimp
1 bunch scallions, thinly sliced
8 tsp. virgin coconut oil, divided
Mung bean sprouts, fresh herbs, such as cilantro, mint, and/or basil, chile oil (optional), and lime wedges (for serving)

Steps:

Whisk chickpea flour, coconut milk, eggs, 1/2 tsp. salt, and 1/2 tsp. turmeric in a medium bowl until smooth; set aside.
Place bacon in a large nonstick skillet. Heat over medium and cook until fat is rendered and bacon is beginning to crisp, 1-2 minutes.
Season shrimp with remaining 1/2 tsp. salt and 1/4 tsp. turmeric, then add to bacon in skillet. Continue to cook, stirring often, until shrimp is opaque and bacon is crisp, about 5 minutes. Transfer to a large bowl and toss with scallions. Wipe out skillet.
Heat 1 tsp. oil in same skillet over medium-high. Add one-quarter of shrimp mixture and shake to distribute in an even layer. Once sizzling, pour 1/2 cup pancake batter over shrimp mixture, being careful not to tilt pan to shift the even layer of shrimp mixture. Cover and cook one minute, then uncover and continue to cook until bottom of pancake is golden-brown and center is fully set, 2-3 minutes more. Carefully slide onto a plate. Repeat with remaining oil, shrimp mixture, and batter to make 3 more pancakes.
Top pancakes with mung bean sprouts and herbs. Drizzle with chili oil, if using, and serve with lime wedges alongside.

SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)

Shrimp Poached in Coconut Milk With Fresh Herbs (Yerra Moolee) image

In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.

Provided by Julie Sahni

Categories Quick & Easy Shrimp Curry Coconut Coriander Cilantro Dinner Onion Ginger Chile Pepper

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 pounds shrimp, preferably large to medium (about 28-32 shrimp per pound)
7 tablespoons light vegetable oil
2 cups finely chopped onions
2 teaspoons minced garlic
1 1/2 tablespoons ground or crushed fresh ginger root
2 green chilies, or more, to taste, seeded and minced
1/4 teaspoon turmeric
2 tablespoons ground coriander
3 cups coconut milk
1 1/2 teaspoons Kosher salt
2 tablespoons minced fresh cilantro (or substitute 1 tablespoon dry cilantro leaves)

Steps:

Shell and devein shrimp. Wash them thoroughly, and set aside.
Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.

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