Pacific Rim Shrimp Recipes

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PACIFIC RIM SHRIMP



Pacific Rim Shrimp image

Make and share this Pacific Rim Shrimp recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup unsweetened coconut milk
2 tablespoons lime juice
1/4 cup soy sauce
1 teaspoon fresh ginger, grated
1 tablespoon sugar
2 teaspoons hot asian chili paste
1 lb jumbo shrimp, shelled and deveined
3 tablespoons unsweetened flake coconut, toasted, for garnish
minced fresh cilantro (to garnish)

Steps:

  • In a large bowl, combine the coconut milk, lime juice, soy sauce, ginger, sugar and chili paste.
  • Add the shrimp and marinate for 30 minutes.
  • Pour marinade into a saucepan and simmer until slightly thickened. Do not boil. Keep warm.
  • Cook the shrimp for 2-3 minutes on a grill. Serve hot with the sauce drizzled over them and the toasted coconut and cilantro on top.

Nutrition Facts : Calories 242.4, Fat 12, SaturatedFat 9.3, Cholesterol 172.5, Sodium 1179.7, Carbohydrate 8.2, Fiber 1.2, Sugar 4, Protein 26

SOUTH PACIFIC SHRIMP



South Pacific Shrimp image

Make and share this South Pacific Shrimp recipe from Food.com.

Provided by WicklewoodWench

Categories     Healthy

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/3 cup coconut milk
2 serrano chilies or 2 jalapeno peppers, preferably red, seeded and minced
1 teaspoon fresh ginger, minced
1 garlic clove, minced
2 teaspoons reduced sodium soy sauce
1/4 cup lime juice
1 tablespoon brown sugar
1 lb medium shrimp, peeled and deveined (30-40 per pound)
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomatoes
4 cups Baby Spinach

Steps:

  • Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
  • Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
  • Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
  • Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
  • Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
  • Return the shrimp and any accumulated juices to the pan; heat through.
  • Serve immediately.

Nutrition Facts : Calories 210.4, Fat 6.5, SaturatedFat 4.1, Cholesterol 143.2, Sodium 767.3, Carbohydrate 21.5, Fiber 1.2, Sugar 17.2, Protein 17.1

PACIFIC FIRE SHRIMP



Pacific Fire Shrimp image

On the bay in San Diego there is a place called Peohe's on the waterfront that offers a great view of the downtown area of San Diego. This dish is still being served today. It can be a appetizer or entree!

Provided by Timothy H.

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 lb butter, softened
1 tablespoon creole seasoning
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons rosemary
1 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons lemon juice
2 lbs shrimp, peeled devined

Steps:

  • Preheat oven to 400. Mash the butter with the Creole seasoning,lemon pepper,rosemary,Tabasco sauce and lemon juice.
  • Arrange shrimp in a baking dish and brush on the seasoned butter. Bake for 5 to 6 minutes. Serve hot. French bread goes well with this on the side.
  • This can be made in advance, spread on the butter seasoning, refrigerate up to 8 hours. Heat and serve.

Nutrition Facts : Calories 284.4, Fat 24.2, SaturatedFat 14.7, Cholesterol 203.9, Sodium 850, Carbohydrate 1.1, Protein 15.7

PACIFIC RIM MANGO AND SEAFOOD SALAD



Pacific Rim Mango and Seafood Salad image

Pacific Rim Salad with Mango, warm Fresh Alaskan Blackened Shrimp, Sea Scallops and a Cilantro Vinaigrette.

Provided by Potagekempcc

Categories     Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

3 heads bibb lettuce (Chopped)
6 cups Baby Spinach
2 japanese cucumbers (Seeded, Sliced Thin)
2 pints cherry tomatoes
1 cup red onion (Sliced Thin)
1 cup red bell pepper (Small Diced)
2 mangoes (Sliced Thin)
2 tablespoons unsalted butter
8 jumbo shrimp (Fresh Alaskan, P&D )
8 sea scallops (Fresh Alaskan)
1 tablespoon fine sea salt
2 tablespoons ground black pepper
2 tablespoons Old Bay Seasoning
1 tablespoon cajun seasoning
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 cup fresh cilantro (Chopped)
1 teaspoon lime zest
1 tablespoon fresh thyme (Lemon)
6 tablespoons extra virgin olive oil
2 lemons (Cut in Wedges)

Steps:

  • In a bowl combine 1-teaspoon salt,1-teaspoon black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1-tablespoon cilantro and lemon thyme. Whisk in 2-tablespoons olive oil, add shrimp, scallops and toss.
  • In a hot saute pan add 1-tablespoon butter and sauté shrimp 2-3 minutes or until are golden brown. Add 1-tablespoon cilantro, toss shrimp, remove and hold warm.
  • Add 1-tablespoon butter and sauté scallops 2-3 minutes or until golden brown. Add 1-tablespoon cilantro, toss scallops, remove and hold warm.
  • In a small bowl combine lemon juice, lime juice, cilantro, lime zest and thyme. Wisk in olive oil 1-tablespoon at a time until dressing is smooth. Season with salt and pepper to taste.
  • Assemble the salad:.
  • Combine lettuce and spinach in a bowl and toss. Divide lettuce on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce.
  • Place 2 warm shrimp and 2 warm scallops on top of each salad.
  • Drizzle cilantro-lime dressing over each salad and serve.
  • Garnish with chopped cilantro and lemon wedges.

Nutrition Facts : Calories 514, Fat 28.6, SaturatedFat 7, Cholesterol 93, Sodium 2230.1, Carbohydrate 53.9, Fiber 10.8, Sugar 34.9, Protein 19.5

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