Shrimp With Coconut Lime Cilantro Ginger Rice Recipes

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CILANTRO LIME SHRIMP & RICE



Cilantro Lime Shrimp & Rice image

An easy one pot dish for Cilantro Lime Shrimp and Rice that's ready in 30 minutes or less.

Provided by Sarah Nevins

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
1/2 large onion, chopped
1-2 Serrano pepper deseeded, depending on how much you enjoy spice
4 cloves garlic, crushed
1/4 cup cilantro, about a small handful, chopped + more for garnishing
1 1/2 pound shrimp peeled and deveined, 680 grams
2 tablespoons lime juice, about 2 limes
2 cups long grain rice, 370 grams
4 cups low-sodium chicken broth, 960 ml
salt to taste

Steps:

  • Heat the oil in a large skillet or pot over a medium heat. Add the onion, pepper and garlic cook for about 3-4 minutes until the onions start to soften. Make sure to stir so the garlic doesn't burn.
  • Add the shrimp and chopped cilantro to the skillet and sauté until the shrimp is pink and no longer translucent - about 2 minutes on each side. Add one tablespoon of lime juice to the skillet as the shrimp cooks. Remove the shrimp from the skillet and set aside in a bowl as you cook the rice.
  • Reduce the heat to low and add the rice. Cook over a low heat for a couple of minutes, stirring constantly to coat the rice in the sautéed mixture.
  • Add the broth and remaining 1 tablespoon of lime juice. Reduce the heat to low, cover and simmer for 15-20 minutes or until the rice is done. Add more liquid as needed.
  • Before serving, add the shrimp back to the skillet, mix into the rice and add any additional cilantro or lime juice you may want.

Nutrition Facts : Calories 473 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 342 milligrams cholesterol, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 1 grams saturated fat, ServingSize serving, Sodium 1119 grams sodium, Sugar 1 grams sugar

CREAMY COCONUT LIME SHRIMP



Creamy Coconut Lime Shrimp image

Creamy Coconut Shrimp has a bright lime flavor and is absolutely delicious. It's a healthy dinner recipe that will be on your plate in only 15 minutes.

Provided by Kristen Stevens

Categories     Dinner

Time 15m

Number Of Ingredients 8

1 tablespoon coconut oil
1 tablespoon each: minced garlic and minced ginger
14 ounce can coconut milk
Juice of 3 limes (a generous ⅓ cup)
2 tablespoons honey
1 tablespoon each: sriracha and soy sauce (gluten-free, if needed. Sub coco aminos for paleo)
1 lb. peeled shrimp
¼ cup minced cilantro

Steps:

  • Heat the coconut oil over medium-high heat in a large frying pan. Add the garlic and ginger and cook for 1 minute.
  • Add the coconut milk, lime juice, honey, sriracha, and soy sauce to the pan and bring it to a boil. Let it boil, stirring several times, until the sauce begins to thicken, about 5 minutes. Reduce the heat so the sauce is simmering gently.
  • Add the shrimp to the pan and let them cook for 5 minutes.
  • Remove the pan from the heat and stir in the cilantro.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 254 kcal, Carbohydrate 15 g, Protein 24 g, Fat 11 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 183 mg, Sodium 557 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g

COCONUT-LIME SHRIMP



Coconut-Lime Shrimp image

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.

Provided by Melissa Clark

Categories     dinner, seafood, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 15

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

Steps:

  • Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
  • Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
  • Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
  • Serve over rice, with remaining cilantro and lime wedges on the side.

SPICY COCONUT AND LIME GRILLED SHRIMP



Spicy Coconut and Lime Grilled Shrimp image

This easy recipe blends together coconut and lime and adds just a touch of spice with jalapeno peppers. A perfect appetizer for summer cookouts.

Provided by Molly O

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 9

2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
⅓ cup chopped fresh cilantro
⅓ cup shredded coconut
¼ cup olive oil
¼ cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers

Steps:

  • Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g

COCONUT LIME SHRIMP



Coconut Lime Shrimp image

Put the lime in the coconut and eat the shrimp all up.

Categories     Recipes

Time 10m

Yield 3

Number Of Ingredients 8

1 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled and deveined (tails on or removed)
kosher salt
Freshly ground black pepper
1 c. coconut milk
Juice of 1/2 lime
2 tbsp. freshly chopped cilantro, plus more for garnish
1 tbsp. sriracha

Steps:

  • In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
  • Pour over coconut milk and squeeze with lime juice. Top with cilantro and Sriracha and stir to combine.
  • Reduce heat to low and simmer, 5 minutes.
  • Garnish with cilantro and serve.

SHRIMP IN GINGER COCONUT CREAM



Shrimp in Ginger Coconut Cream image

This recipe was originally from "The Simpler the Better: Sensational Home Cooking in three Easy Steps" but I found it in our local newspaper. You can use precooked shrimp and add it after the sauce has thickened. Serve over cooked rice.

Provided by Lorac

Categories     Coconut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs shrimp, peeled and deveined (thawed, if frozen)
1 medium red bell pepper, cut in thin strips
1 tablespoon vegetable oil
1 tablespoon finely chopped fresh ginger
1 (13 ounce) can coconut milk
salt, to taste
cayenne pepper, to taste
chopped cilantro (optional)
lime wedge (optional)

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add red pepper and ginger and cook 30 seconds.
  • Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
  • Remove shrimp and red pepper with a slotted spoon and reserve.
  • Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
  • Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
  • If desired, garnish with cilantro and lime wedges.

COCONUT MILK SHRIMP



Coconut Milk Shrimp image

Saucy shrimp simmered in creamy coconut milk sauce with fresh garlic, ginger, pepper flakes, and lime juice. It's perfect over cooked rice and ready in only 30 minutes!

Provided by Katya

Categories     Main

Time 45m

Number Of Ingredients 18

1 pound peeled and deveined large shrimp, pat dried with a paper towel
1 Tbsp. olive oil or avocado oil
2 Tbsp. honey
3 garlic cloves, minced
1 Tbsp. freshly grated ginger
¼ tsp. red chili flakes
¼ tsp. kosher salt
2 Tbsp. butter for cooking shrimp
2 Tbsp. butter
1 medium shallot, finely chopped
2 scallions, thinly sliced, white and green parts separated
¼ tsp. red chili flakes
1 (14 oz.) can unsweetened coconut milk (not lite)
1 Tbsp. fish sauce
Zest 1 lime
1 Tbsp. fresh lime juice, about 1/2 lime
Fresh chopped cilantro
Kosher salt, to taste

Steps:

  • In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
  • Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.
  • Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
  • Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.

Nutrition Facts : Calories 439 calories, Sugar 9.4 g, Sodium 890.7 mg, Fat 33.8 g, SaturatedFat 23.8 g, TransFat 0 g, Carbohydrate 13.6 g, Fiber 0.5 g, Protein 25.2 g, Cholesterol 213 mg

COCONUT-LIME MARINATED AND GRILLED SHRIMP



Coconut-Lime Marinated and Grilled Shrimp image

The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.

Provided by Food Network Kitchen

Time 45m

Yield Serves 4

Number Of Ingredients 9

3 large limes (about 10 ounces)
One 1/2-inch piece fresh ginger
2 large cloves garlic
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons canola oil
1/3 cup canned coconut milk
Kosher salt
1 pound jumbo shrimp (16/20), peeled and deveined
1 small scallion, thinly sliced

Steps:

  • Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
  • Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
  • Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
  • Top with the sliced scallion and serve with the reserved lime wedges.

CILANTRO LIME AND GINGER GLAZED SHRIMP WITH COCONUT RICE



CILANTRO LIME AND GINGER GLAZED SHRIMP WITH COCONUT RICE image

Categories     Citrus     Ginger     Shellfish     Quick & Easy     Wheat/Gluten-Free     Dinner     Healthy

Yield 2 people

Number Of Ingredients 18

Shrimp Marinade:
1 pound fresh shrimp
Generous 1/2 cup fresh squeezed lime juice
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 shallot, finely chopped
2+ tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes, or to taste
1/4 cup olive oil
2+ tablespoons brown sugar
Coconut Rice:
1 1/2 cup well-stirred canned unsweetened coconut milk
1/2 cup water
1 teaspoon salt
1 cup long-grain white rice
Garnish: 1/2 cup chopped cilantro

Steps:

  • Shrimp Marinade: Whisk all of the marinade ingredients for the shrimp, peel and de-vein shrimp, and marinade in a glass (or otherwise non-reactive) bowl for 30 minutes, stirring occasionally. Coconut Rice: Meanwhile, in a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Cooking the Shrimp: When almost ready to serve, heat a grill pan on high until hot, and put shrimp on skewers, 5 to a skewer, so that they lay flat. Sprinkle shrimp with a bit more brown sugar, and place the skewers on the grill pan and baste with half of remaining marinade. Turn after 2 minutes and baste with remaining marinade. When shrimp are firm, (2-3 minutes on each side) remove and set on serving dish. Continue to cook liquid in pan until slightly caramelized, then pour or brush over shrimp skewers. Serve with rice, and garnish with remaining 1/2 cup chopped cilantro.

COCONUT RICE WITH SHRIMP AND CORN



Coconut Rice With Shrimp and Corn image

This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

Provided by Samantha Seneviratne

Categories     dinner, seafood

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 small yellow onion, finely chopped
2 tablespoons peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
3/4 teaspoon kosher salt, plus more to taste
1 1/2 cups jasmine rice
1 (14-ounce) can full-fat coconut milk
1 pound peeled and deveined large shrimp
1 1/2 cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving

Steps:

  • In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
  • Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
  • Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
  • Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

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