Best Creamy Coconut Shrimp Recipes

CREAMY COCONUT CURRY WITH SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
• Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
• Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

COCONUT SHRIMP WITH CREAMY CHILI SAUCE

Steps:

• Line a baking sheet with parchment paper.
• Whisk the almond flour, paprika, garlic powder, onion powder, 1 teaspoon salt and pepper in a wide, shallow bowl. Lightly beat the eggs with a splash of water in a second wide, shallow bowl. Combine the coconut and pork rind breadcrumbs in a third wide, shallow bowl.
• Sprinkle the shrimp with salt and pepper.
• Toss the shrimp in the flour mixture to coat them, working one a time. Shake off the excess flour and dip it into the egg wash. Let the excess egg drip off, and then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the prepared baking sheet and repeat with the remaining shrimp.
• Heat the coconut oil in a large skillet over medium-high heat until very hot and a piece of shredded coconut dropped into it sizzles immediately. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining shrimp.
• Combine the Asian chili sauce with the mayonnaise in a small bowl. Set aside.
• Squeeze half of a lemon over the hot shrimp and serve with the dipping sauce and lemon wedges on the side.

CREAMY COCONUT SHRIMP RECIPE - (4.3/5)

Steps:

• Step 1: In a wok heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add shrimp and sauté for 2-3 minutes. Add green onions and amaretto liquor. Cooking for another 1-2 minutes until the shrimp begins to caramelize. Step 2: Remove the shrimp from the pan and set aside. Add to the wok- coconut milk, heavy cream, and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 6 minutes). Step 3: Add shrimp back into the wok and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve over rice. (Makes 4 servings)

LOW-CARB CREAMY COCONUT SHRIMP

Steps:

• Heat coconut oil in a cast iron skillet over medium to medium-high heat. Stir in shrimp, heavy cream, spinach, flour, garlic powder, and salt. Bring to a boil and cook until shrimp changes color to pink, about 3 minutes. Turn off heat and add pine nuts.