Best Coconut Chile And Lime Shrimp Recipes

COCONUT-LIME SHRIMP

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.

COCONUT SHRIMP WITH LIME DRESSING

Steps:

• In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
• In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
• Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
• Dress shrimp with lime dressing and garnish with watercress leaves.
• Combine ingredients in a small bowl, and chill until ready to serve.

COCONUT-LIME MARINATED AND GRILLED SHRIMP

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.

COCONUT LIME SHRIMP

Steps:

• Use a grater or zester and zest all the limes and set the zest aside.
• Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
• In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
• Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
• When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.

SPICY COCONUT AND LIME GRILLED SHRIMP

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.