Shrimp With Green Beans Toasted Coconut Recipes
ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY
Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix together all sauce ingredients in a small bowl.
- Heat oil over a nonstick pan and add shrimp stirring until cooked.
- Pour sauce in pan and stir to coat meat.
- Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
- Cook until meat is cooked through and veggies are soft.
- Serve over rice or alone.
- Enjoy!
Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams
EASY TOASTED COCONUT SHRIMP
Craving a bit of the tropics? Start with precooked shrimp dipped in a mixture of preserves and mustard.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 40
Number Of Ingredients 4
Steps:
- In small serving bowl, mix preserves and mustard. Cover; refrigerate until serving time.
- Arrange shrimp on serving platter.
- Dip shrimp first into preserves mixture and place on individual serving plate; sprinkle or spoon coconut onto shrimp.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Shrimp, Sodium 70 mg, Sugar 3 g, TransFat 0 g
SPICY SHRIMP WITH GREEN BEANS & RED PEPPER
Make and share this Spicy Shrimp With Green Beans & Red Pepper recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the shrimp with cold water and pat dry with paper towels.
- Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to two hours.
- Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes.
- Drain, rinse with cold water and throughly dry on paper towels.
- Cut the beans diagonally in 1 1/2 inch lengths and set aside.
- In a small bowl, stir together the glaze ingredients and set aside.
- Drain the shrimp well.
- Heat a wok or medium skillet over high heat.
- Add half the oil and when it is very hot, add the shrimp.
- Stir-fry until the shrimp are firm and opaque, 1-2 minutes.
- Take from heat and set shrimp aside.
- Reheat the wok over medium-high heat and add the remaining oil.
- Stir-fry the shallots, garlic and bell pepper until the bell pepper starts to soften, 1-2 minutes.
- Add the green beans and stir-fry until just hot, about 30 seconds.
- Reduce heat, stir the glaze and pour into the wok.
- Stir until thickened.
- Add the shrimp with any juices and stir to combine.
Nutrition Facts : Calories 196.3, Fat 6, SaturatedFat 0.8, Cholesterol 143.2, Sodium 1176.2, Carbohydrate 15, Fiber 3.8, Sugar 5.7, Protein 20.6
SHRIMP AND COCONUT CURRY WITH GREEN BEANS
This recipe from December 2010 Bon Appetit was just as good as it looked. DH and I really enjoyed it. Thanks to many of the ingredients going into the food processor, prep was not too laborious. Although the recipe did not specify, we served over jasmine rice, which worked really well.
Provided by Dr. Jenny
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next five ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
- Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer curry to serving bowl; garnish with basil. Serve with lime wedges (we served over jasmine rice).
More about "shrimp with green beans toasted coconut recipes"
ONE-PAN SHRIMP AND GREEN BEANS IN CHINESE GARLIC SAUCE ...
From lexiscleankitchen.com
5/5 (12)Calories 181 per servingTotal Time 20 mins
- Heat 2 teaspoons oil in a large skillet over medium heat. Add green beans and season with salt and peppers. Sauté for 2-3 minutes until beginning to soften. Reduce heat and carefully pour 1/4 cup water in hot skillet (it will sputter, so be careful of steam) and cover pan with a tight fitting lid to steam for 10 minutes. Monitor carefully to make sure the water does not completely evaporate before the beans have steamed, adding more if necessary so they do not burn.
- Meanwhile, in a small bowl whisk together coconut aminos, rice vinegar, garlic, ginger, sesame oil and sriracha and set aside.
- In a separate small bowl whisk arrowroot and 4 teaspoon water to make a slurry to thicken the sauce. Set aside.
- Once beans have steamed, uncover and add shrimp and toss. Add in coconut aminos sauce ingredients, mixing to ensure it cooks evenly.
ROASTED SHRIMP AND GREEN BEANS « CLEAN & DELICIOUS
From cleananddelicious.com
4.4/5 (153)Total Time 20 minsCategory DIET, DINNER, Fish + SeafoodCalories 212 per serving
- Once the shrimp has been peeled and cleaned, rinse it under cold water. Be sure to pat the shrimp really dry (if the shrimp is not dry, it will steam rather than roast!).
- Place the trimmed and cut green beans in a bowl and toss with extra virgin olive oil, ground coriander, ground cumin, salt, freshly ground black pepper, and cayenne pepper.
- Place shrimp in another bowl with the extra virgin olive oil, lemon zest, salt, and fresh ground black pepper.
SHRIMP AND COCONUT CURRY WITH GREEN BEANS RECIPE | BON …
From bonappetit.com
4.8/5 (12)Total Time 35 minsServings 4
- Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
- Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 cups curry to bowl; cover, chill, and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.
EASY SHRIMP AND GREEN BEANS WITH COCONUT MILK - …
From foodnessgracious.com
4.9/5 (10)Total Time 22 minsCategory Side DishCalories 542 per serving
- Add the green beans, red onion slices, and minced garlic and cook quickly using tongs or a spatula to move them around until you see the skin start to turn brown or blistered about 3-4 minutes
THE SECRET TO THIS COCONUT SHRIMP’S CRUNCH - WSJ
From wsj.com
Is Accessible For Free FalseEstimated Reading Time 1 min
SPICY SHRIMP AND GREEN BEANS - PEAS AND CRAYONS
From peasandcrayons.com
5/5 (2)Total Time 28 minsCategory Main DishCalories 254 per serving
- Clean and peel shrimp, defrosting if needed. Lately I've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like.
- Fill a large pan or high-sided skillet with 1 inch of water and bring to a boil. Add green beans and blanch for 3 minutes. A quick boil of the green beans helps them tenderize faster. If preferred, skip this step and stir fry the beans a bit longer before adding shrimp and sauce.
- Drain and rinse green beans and return to pan. Bring to medium-high heat with a little light sesame oil or avocado oil. Stir fry green beans for a minute or two until tender, then add shrimp and sauce. Reduce heat to medium.
LIME-COCONUT SHRIMP & RICE | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Total Time 45 minsServings 6Calories 481 per serving
- In a medium saucepan combine rice, 1 1/2 cups water, the coconut milk, and 3/4 teaspoon salt. Bring to boiling; stir. Reduce heat; cover. Simmer 25 to 30 minutes or until tender. Remove from heat. Let stand 10 minutes.
- Meanwhile, in a large skillet heat 1 Tbsp. vegetable oil over medium. Add serrano chile and ginger. Cook 30 seconds. Add asparagus. Increase heat to medium-high. Cook and stir 4 minutes or until tender. Transfer to a large platter.
- Add 1 Tbsp. vegetable oil to skillet. Add shrimp in a single layer. Cook 3 to 4 minutes or until opaque, turning once.
- Fluff rice with a fork; transfer to platter with asparagus. Drizzle with lime juice. Top with shrimp and green onions. If desired, sprinkle with toasted coconut and/or crushed red pepper. Makes 4 servings.
SHRIMP WITH GREEN BEANS AND TOASTED COCONUT RECIPE ...
From foodandwine.com
Servings 4Total Time 40 mins
- Preheat the oven to 350°. Bring a medium saucepan of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain and spread out on a large plate to cool to room temperature.
- Spread the coconut on a baking sheet and bake until golden, about 3 minutes. Transfer to a plate and let cool.
- In a large skillet, heat the vegetable oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the garam masala and chile and cook until fragrant, about 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, until the shrimp are just white throughout, about 3 minutes. Stir in the green beans and cook to heat through, about 1 minute. Stir in the coconut milk and soy sauce, then fold in the toasted coconut. Transfer to plates, garnish with the cilantro and serve with steamed rice.
THAI-STYLE COCONUT MILK SHRIMP CURRY - BROOKLYN SUPPER
From brooklynsupper.com
Reviews 59Category DinnerServings 6Estimated Reading Time 4 mins
- Cook 2 boxes Lundberg Family Farms Toasted Coconut Sprouted Brown Rice according to package instructions. (I found it best to start rice, and then prep my mise en place and cook curry, to ensure the rice was ready just before the curry.)
- Meanwhile, either with a mortar and pestle or a few pulses with a coffee grinder, grind the cumin and coriander.
- Set a wide, deep-sided skillet over medium-high heat. Add ground spices, onion, garlic, lemongrass, and chile. Sprinkle with several pinches sea salt. Sauté until vegetables are soft and onions are translucent, 5 - 7 minutes. Stir in fish sauce and bell peppers, and sauté a minute or two more.
- Pour in broth and coconut cream, add green beans, shrimp, and a big pinch sea salt, stir, and cover. Stirring a few times, cook until green beans are bright green and tender and shrimp are pink and cooked through, 4 - 6 minutes. Taste, and add sea salt as needed. Fold in fresh herbs, and finish with a big squeeze lime juice.
PAPRIKA SHRIMP & GREEN BEAN SAUTE RECIPE | EATINGWELL
From eatingwell.com
4.5/5 (21)Total Time 30 minsCategory Healthy Shrimp RecipesCalories 237 per serving
- Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
- Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
SHRIMP FRIED RICE WITH PINEAPPLE & TOASTED COCONUT ...
From budgetbytes.com
4.9/5 (16)Total Time 30 minsServings 4Calories 514 per serving
- Prepare the sauce by stirring together the soy sauce, sriracha, and brown sugar. Drain the pineapple well. Slice the green onions. Crack the eggs into a bowl and then whisk until smooth.
- Add the unsweetened coconut shreds to a large skillet (do not add oil) and heat over a medium flame. Stir and cook the coconut continuously until it begins to turn golden brown and fragrant. Once golden brown, transfer the toasted coconut from the skillet to a clean bowl and set it aside until ready to use.
- Add 1 Tbsp of cooking oil to the hot skillet and swirl it around to coat the surface. Add the shrimp and cook just until the shrimp becomes pink and opaque. Remove the shrimp to a clean bowl.
- Add another tablespoon of cooking oil to the skillet and swirl again to coat the surface. Pour in the whisked eggs and gently scramble the eggs as they cook. Cook the eggs just until they are set, yet still moist, then transfer them from the skillet to the bowl where the shrimp is being held.
TOASTED COCONUT GREEN BEANS - SIMPLE JOY
From simplejoy.com
Reviews 5Estimated Reading Time 3 minsServings 4Total Time 25 mins
- After washing and trimming your beans (just snapping off the rough ends), put them on a large baking sheet. Sprinkle with garlic salt and give it a pretty serious spraying of cooking spray.
- Put it in the oven for 15 minutes. Pull them out, sprinkle with the coconut and put them back in the oven. Pull them back out after about four minutes and toss them lightly, then bake an additional about three minutes until the coconut is the desired level of toasted.
THAI ROASTED SHRIMP WITH GREEN BEANS - SALU SALO RECIPES
From salu-salo.com
Cuisine ThaiCategory Main CourseServings 4Calories 328 per serving
- Spread out the peanuts onto a baking sheet and then place in the oven until toasted, about 4 minutes. Transfer to a plate.
- In a big bowl, whisk together the oil, lime juice, fish sauce, honey, red curry paste, ginger, garlic and chilies. Add the shrimp and green beans, and toss to coat. Place on the sheet pan, spreading out the shrimp and green beans in a single layer.
TERIYAKI SHRIMP WITH GREEN BEANS - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AsianTotal Time 15 minsCategory DinnerCalories 214 per serving
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