HONEY GINGER SHRIMP
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
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
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
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
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
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
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 15
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
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
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
From dominicancooking.com
5/5 (6)Calories 384 per servingCategory 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
From whippeditup.com
GINGER COCONUT SHRIMP RECIPE - PILLSBURY.COM
From pillsbury.com
COCONUT SHRIMP WITH MANGO & GINGER DIPPING SAUCE | TLN
From tln.ca
COCONUT SHRIMP WITH TAMARIND GINGER SAUCE - PLAIN.RECIPES
From plain.recipes
COCONUT SHRIMP WITH TAMARIND GINGER SAUCE - PLAIN.RECIPES
From plain.recipes
QUICK & EASY COCONUT MILK SHRIMP - LITTLE BROKEN
From littlebroken.com
STICKY HONEY-GINGER SHRIMP WITH COCONUT-GINGER RICE
From carolinechambers.com
SHRIMP WITH GINGER AND COCONUT SAUCE - TASTY KITCHEN
From tastykitchen.com
FRIED COCONUT SHRIMP WITH HONEY LIME SAUCE - THE GOURMET BON …
From thegourmetbonvivant.com
RECIPES FOR COCONUT SHRIMP WITH HONEY GINGER SAUCE
From cooktime24.com
RECIPE FOR SHELLS COCONUT SHRIMP WITH HONEY-GINGER …
From hindsjerseyfarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love