Coconut Vanilla Shrimp Recipes

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COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 25m

Number Of Ingredients 18

1 pound extra-large shrimp (peeled and deveined)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground )
¼ teaspoon cayenne pepper
2 tablespoon lemon juice
1 tablespoon coconut oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
½ teaspoon black pepper (freshly ground )
½ teaspoon salt (or to taste)
½ teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon curry powder
14½ ounce diced tomatoes
13½ ounce coconut milk
2 tablespoon cilantro (for garnish (or parsley))
cooked rice for serving

Steps:

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, SaturatedFat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 2 g

COCONUT SHRIMP



Coconut Shrimp image

You won't believe how easy this is to make, and it's so much cheaper and tastier to make it right at home!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 8

2 cups vegetable oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
Sweet chili sauce, for serving

Steps:

  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired.

SHRIMP WITH COCONUT-VANILLA SAUCE



Shrimp With Coconut-Vanilla Sauce image

Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this and more at www.vanilla.com. This is a very rich dish based on a Tahitian recipe. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten the recipe some.

Provided by Patricia Rain

Categories     Coconut

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs medium shrimp or 2 lbs large shrimp
2 tablespoons olive oil
1/2 cup dark rum
1 cup heavy cream
1 tahitian vanilla bean, sliced open lengthwise
3/4 cup coconut milk
salt & freshly ground black pepper
lemon wedge (to garnish)
parsley (to garnish)

Steps:

  • Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink.
  • Remove them from the pan and set aside. Remove the balance of olive oil from pan.
  • Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons).
  • Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste.
  • Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.

Nutrition Facts : Calories 574.1, Fat 40.1, SaturatedFat 22.9, Cholesterol 368, Sodium 1315.5, Carbohydrate 4.9, Sugar 0.1, Protein 33

TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE



Tahitian Shrimp in Coconut-Vanilla Sauce image

Chevrettes à La Vanille Et Coco is the proper name for this! The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp, but you could also use fish or chicken. Enjoy!

Provided by Nif_H

Categories     Polynesian

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 -3 tablespoons oil
2 lbs shrimp, peeled and deveined
1 tahitian vanilla bean
1/2 cup rum
1 cup coconut milk
1 cup heavy cream
salt and pepper, to taste

Steps:

  • Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.
  • Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.
  • Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half.
  • Remove the vanilla bean pod and return the shrimp to the pan. Simmer to heat through and season with salt and pepper. Serve hot over rice with a side of sauteed spinach or chard.
  • Variations:.
  • Saute a minced onion after you saute the shrimp and simmer in the sauce.
  • Use evaporated milk instead of cream.
  • Don't throw away the vanilla bean pod. Rinse it off and set it out to dry. When it's dry, bury it in a jar of sugar and store in the cupboard for delicious homemade vanilla sugar. Use the sugar in baking or for coffee.

COCONUT SHRIMP



Coconut Shrimp image

Provided by Lucy Chesna

Categories     Dinner     Fish and Seafood

Time 1h10m

Number Of Ingredients 8

Medium to large cooked shrimp (leave the tails on)
2 cups of shredded coconut
1 cups coconut flour
3 large eggs(beaten)
1/4 tsp garlic powder
1/4 cup paprika
1/4 tsp salt
1/8 tsp pepper

Steps:

  • Preheat oven 400 degrees.
  • Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil
  • Pat dry the shrimp
  • Arrange 3 bowls- 1st bowl will have the beaten eggs, 2nd bowl with coconut flakes and the 3rds bowl will have the flour and the seasonings.
  • Dredge the shrimp in the coconut flour mixture, sip in the egg mixture shaking off the excess and finally press/roll in the coconut flakes. Place it on the wire rack and repeat the process till you are done with all the shrimp
  • Bake the shrimp for 5 minutes and flip then to cook for another 6 minutes until firm. Place under the broiler for 2 minutes until golden brown. I add a little melted butter on the shrimp but this is optional

Nutrition Facts : Calories 55 cal

COCONUT SHRIMP



Coconut Shrimp image

This coconut shrimp recipe will remind you of all the fresh flavors of the tropics. Learn how to make fried shrimp for an impressive party dish.

Provided by Jen

Categories     Appetizer     Main Course

Number Of Ingredients 10

1/2 cup Flour
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Salt
1/8 tsp Black Pepper
2 Eggs (beaten)
1 cup Panko Bread Crumbs
1 cup Shredded Coconut
1 pound medium Shrimp (peeled and deveined)
2 cup Vegetable Oil

Steps:

  • In a shallow bowl, combine flour, onion powder, garlic powder, salt and pepper.
  • Whisk to combine. Set aside.
  • Place beaten eggs in a separate dish.
  • In another dish, whisk together bread crumbs and coconut.
  • Line a baking with parchment paper or use a sheet pan with rack.
  • Take each shrimp and dredge in flour, shaking off excess.
  • Then take shrimp and dip in egg, making sure to coat both sides.
  • Then dip shrimp in coconut mixture, pressing lightly to ensure it sticks.
  • Place on prepared pan.
  • Place tray of shrimp in freezer for 1 hour.
  • Line a large plate with a double layer of paper towels.
  • Heat vegetable oil in a heavy skillet or Dutch oven over medium high heat.
  • Cook shrimp 2 or 3 at a time.
  • Fry for 2 minutes until bottom is golden brown. Then turn over and cook another 1-2 minutes until evenly golden brown.
  • Remove to prepared plate.

Nutrition Facts : Calories 1315 kcal, Carbohydrate 34 g, Protein 30 g, Fat 122 g, SaturatedFat 97 g, Cholesterol 368 mg, Sodium 1154 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

TAHITIAN SHRIMP IN VANILLA COCONUT SAUCE RECIPE - (4.1/5)



Tahitian shrimp in vanilla coconut sauce Recipe - (4.1/5) image

Provided by á-39535

Number Of Ingredients 10

2 lbs medium shrimp (or 2 lbs large shrimp)
2 tbsps olive oil
1/2 cup dark rum
1 cup heavy cream
1 vanilla bean (Tahitian, sliced open lengthwise)
3/4 cup coconut milk
ground black pepper
salt
lemon (wedge, to garnish)
parsley (to garnish)

Steps:

  • Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute' the shrimp for two to three minutes and or until they have turned pink. Remove them from the pan and set aside. Remove the balance of olive oil from pan. Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons). Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste. Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.

SHRIMP WITH VANILLA BEURRE BLANC ON CARDAMOM COCONUT RICE



Shrimp with Vanilla Beurre Blanc on Cardamom Coconut Rice image

Highly treasured vanilla bean and cardamom are paired in this decadent appetizer of shrimp with cardamom and coconut infused rice and rich vanilla beurre blanc sauce.

Provided by McCormick Gourmet

Categories     Appetizers,

Yield 6

Number Of Ingredients 17

3/4 cup Thai Kitchen® Coconut Milk
1/4 cup water
1/4 tsp McCormick Gourmet™ Organic Cardamom, Ground
1/4 tsp McCormick Gourmet™ Sicilian Sea Salt
1/2 cup jasmine rice
2 tbsps chopped green onions
1/2 cup (1 stick) cold butter cut into 8 (1 tablespoon) pieces
1/4 cup finely chopped shallots
1/2 cup white wine
1/4 tsp McCormick Gourmet™ Sicilian Sea Salt
1 (3-inch) piece McCormick Gourmet™ Vanilla Beans, Madagascar
2 tbsps heavy cream
2 tbsps finely chopped seeded plum tomato
12 jumbo (16 to 20 count) shrimp peeled and deveined, leaving tails on
1/4 tsp McCormick Gourmet™ Sicilian Sea Salt
1/4 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1 tbsp butter

Steps:

  • For the Cardamom Coconut Rice, bring coconut milk, water, cardamom and sea salt to boil in medium saucepan, stirring occasionally. Stir in rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender, stirring occasionally to prevent rice from sticking. Fluff rice with fork. Add green onions; toss gently to mix. Set aside, keeping warm
  • Meanwhile, for the Vanilla Beurre Blanc, melt 1 tablespoon of the butter in small saucepan on medium heat. Add shallots; cook and stir 5 minutes or until softened. Stir in wine and sea salt. Split vanilla bean in half lengthwise. Scrape seeds into saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes or until liquid is reduced by half. Stir in cream. Return to simmer. Gradually add remaining cold butter, 1 tablespoon at a time, whisking to form a creamy sauce. Stir in tomatoes
  • For the Shrimp, season shrimp with sea salt and pepper. Melt butter in large skillet on medium-high heat. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink
  • To serve, place a 2-inch diameter biscuit cutter in the center of a small plate. Press 1/4 cup of the rice mixture into biscuit cutter to form a rice cake. Gently remove biscuit cutter. Top center of rice cake with 2 shrimp. Spoon 2 tablespoons beurre blanc over shrimp and around rice cake. Repeat with remaining rice, shrimp and beurre blanc

Nutrition Facts : Calories 264 Calories

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

Steps:

  • Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
  • Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
  • Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

COCONUT VANILLA SHRIMP



Coconut Vanilla Shrimp image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9

2 pounds shrimp
2 tablespoons olive oil
0.5 cups dark rum
1 tablespoons vanilla extract
1 cups heavy cream
0.75 cups coconut milk
1 units salt
1 units lemon wedges
1 units parsley

Steps:

  • Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink. Remove them from the pan and set aside.
  • Remove the balance of olive oil from pan. Add rum and the vanilla to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons). Add the cream and coconut milk, and reduce the mixture by 50%. Add salt and pepper to taste.
  • Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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