Coconut Shrimp With Honey Ginger Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY GINGER SHRIMP



Honey Ginger Shrimp image

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Provided by MANDE2509

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
¼ yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Steps:

  • Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE



Coconut Shrimp with Tamarind Ginger Sauce image

Categories     Ginger     Appetizer     Fry     Cocktail Party     Coconut     Shrimp     Summer     Tamarind     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 20

For sauce
1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
For shrimp
4 cups sweetened flaked coconut (10 ounces)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
Special Equipment
a deep-fat thermometer

Steps:

  • Make sauce:
  • Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
  • Prepare shrimp:
  • Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
  • Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
  • Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
  • While oil is heating, coat shrimp:
  • Hold 1 shrimp by tail and dip 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 same manner, adding remaining coconut to bowl as needed.
  • Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
  • Serve shrimp with sauce.
  • Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

COCONUT SHRIMP WITH HONEY GINGER SAUCE



Coconut Shrimp With Honey Ginger Sauce image

Here is a simple, BUT OH SO SATISFYING, recipe for Coconut Shrimp. The dipping sauce is easy and even kids love it. This takes a little time, but it is well worth it.

Provided by R. Warren Meddoff

Categories     Coconut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups sweetened flaked coconut (10oz)
1 cup all-purpose flour
1/4 cup beer (anything but dark)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 large egg
6 cups canola oil (for frying)
1 1/2 lbs size 10-15 shrimp (peeled and deveined with tail on)
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
2 tablespoons honey
1 tablespoon Dijon mustard
1 1/2 teaspoons freshly peeled and grated gingerroot

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.

Nutrition Facts : Calories 3853.9, Fat 376.7, SaturatedFat 55.4, Cholesterol 394.4, Sodium 1333.7, Carbohydrate 88, Fiber 5.3, Sugar 51.7, Protein 43.7

COCONUT SHRIMP LOLLYPOPS WITH APRICOT-GINGER DIPPING SAUCE



Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 15

1/2 cup apricot jam
1 tablespoon freshly grated ginger
1 tablespoon Dijon mustard
1 jalepeno pepper, seeds discarded, minced
2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice
1 coconut, or 2 cups sweetened shredded coconut
1 cup all-purpose flour
1/2 cup beer
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 egg
12 shrimp (16 to 20 count) shelled and deveined
12 bamboo skewers, approximately 5 inches
3 to 5 cups peanut oil, or vegetable oil

Steps:

  • Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
  • Pierce the soft eye of the coconut and drain the coconut water. Reserve.
  • Crack coconut in 1/2 using the back of a cleaver.
  • Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
  • Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
  • In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
  • Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
  • Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
  • While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
  • When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
  • Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

GINGER-GARLIC SHRIMP WITH COCONUT MILK



Ginger-Garlic Shrimp With Coconut Milk image

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

Steps:

  • In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
  • Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
  • Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

More about "coconut shrimp with honey ginger sauce recipes"

[RECIPE + VIDEO] SHRIMP WITH COCONUT AND GINGER SAUCE
recipe-video-shrimp-with-coconut-and-ginger-sauce image
2011-06-14 This extraordinarily flavorful shrimp with coconut and ginger sauce is a dish that is inspired by the flavors and products of the beautiful …
From dominicancooking.com
5/5 (6)
Calories 384 per serving
Category Dinner, Lunch
  • Make seasoning: Put the ginger paste, coarse sea salt, bell pepper, pepper, cilantro, and garlic in a mortar and pestle, crush until you obtain a coarse paste (see picture).
  • Toast coconut: Heat the oil in a heavy saucepan over medium fire.Add the ground coconut, stir constantly until it gets to a light golden color. Be careful that it doesn't burn.
  • Cook seasoning: Add the seasoning, and cook and stir until the seasonings start to release their fragrance (1 to 2 minutes).Add the bija (anato) powder and mix it well.
  • Simmer: Add the coconut milk, stir and cook over low heat for about 5 minutes (stir once or twice to prevent it from sticking to the bottom and burning)


COCONUT SHRIMP WITH HONEY SOY DIPPING SAUCE
coconut-shrimp-with-honey-soy-dipping-sauce image
2022-04-11 To set up the breading station you will need 3 shallow bowls. In the first bowl combine the flour and cornstarch, mixing to combine. In the second bowl add the eggs and whisk until smooth. In the third bowl combine the …
From whippeditup.com


GINGER COCONUT SHRIMP RECIPE - PILLSBURY.COM
ginger-coconut-shrimp-recipe-pillsburycom image
2006-03-31 Drain; cover to keep warm. 3. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add sugar snap peas and carrots; cook and stir 3 minutes. Add shrimp and green onions; cook and stir 3 to 4 minutes …
From pillsbury.com


COCONUT SHRIMP WITH MANGO & GINGER DIPPING SAUCE | TLN
coconut-shrimp-with-mango-ginger-dipping-sauce-tln image
Heat oil to 350 to 360 degrees F. over medium heat. Dredge the shrimp first in the flour then in the egg whites and finally coat in the coconut-panko mixture. Frying in batches, add shrimp to hot oil. Cook until crisp and golden, about 1 …
From tln.ca


COCONUT SHRIMP WITH TAMARIND GINGER SAUCE - PLAIN.RECIPES
Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate. Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth. Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350F on thermometer.
From plain.recipes


COCONUT SHRIMP WITH TAMARIND GINGER SAUCE - PLAIN.RECIPES
Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
From plain.recipes


QUICK & EASY COCONUT MILK SHRIMP - LITTLE BROKEN
2020-07-22 Step 1: Marinate the shrimp – t oss the shrimp with olive oil, honey, garlic, ginger, chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature. Step 2: Cook the shrimp – melt butter over medium-high heat in a large non-stick skillet. Add shrimp with a pair of tongs to the hot skillet.
From littlebroken.com


STICKY HONEY-GINGER SHRIMP WITH COCONUT-GINGER RICE
2020-04-15 Fresh ginger—> 1/4 teaspoon ground ginger for the rice and the shrimp; Soy sauce—> tamari, coconut aminos; Garlic—> 1/4 teaspoon garlic powder; Honey—> 3 tablespoons maple syrup, 4 tablespoons coconut sugar, 3 tablespoons brown sugar plus 1 tablespoon water; Sriracha—> 1/4 teaspoon red pepper flakes, or 2 teaspoons sambal oelek ...
From carolinechambers.com


SHRIMP WITH GINGER AND COCONUT SAUCE - TASTY KITCHEN
Add the coconut milk, stir and cook over low heat for about 5 minutes (stir once or twice to prevent it from sticking to the bottom and burning.) In a small bowl or cup dissolve the cornstarch and lime juice in half a cup of water. Add this into the boiling sauce and stir until it is mixed completely. Add the shrimp. Cover with a lid and cook ...
From tastykitchen.com


FRIED COCONUT SHRIMP WITH HONEY LIME SAUCE - THE GOURMET BON …
2022-05-02 Prehat a non-stick skillet with 3-4 tablespoon vegetable oil in it over medium-high heat. Prep your shrimp by patting them dry with a paper towel. Season them with salt. Set up three shallow bowls or pie pans. In the first, mix the cornstarch and flour together. In the second, put the two lightly beaten eggs.
From thegourmetbonvivant.com


RECIPES FOR COCONUT SHRIMP WITH HONEY GINGER SAUCE
Coconut shrimp with chutney 26; Coconut shrimp and sauce 19; Coconut shrimp with dipping sauce 6; Coconut shrimp with sweet chili mayo 4; Coconut shrimp recipe 4; Coconut shrimp curry 4; Coconut shrimp with spicy tartar sauce dip 3; Coconut, shrimp, and corn chowder 2; Coconut shrimp and rice 2; Coconut shrimp with honey ginger sauce 2; Coconut shrimp …
From cooktime24.com


RECIPE FOR SHELLS COCONUT SHRIMP WITH HONEY-GINGER …
2 ounces prepared ginger, pickled. Heat oil to 350 degrees F. Place flour, eggs and coconut in separate containers. Dredge each piece of shrimp in flour, then eggwash the shrimp, allowing excess to drain off. Roll in coconut. Fry in oil until golden brown. For sauce, mix honey, garlic, lime juice and ginger in a bowl. Pour over cooked shrimp.
From hindsjerseyfarm.com


Related Search