Best Tropical Coconut And Banana Shrimp Recipes

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE

Steps:

• In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
• Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
• Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
• Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
• Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
• Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.

COCONUT SHRIMP W/ SWEET TROPICAL DIPPING SAUCE

Steps:

• Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
• Prepare the shrimp, leaving the tails on.
• Mix the water with the eggs.
• Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
• Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
• Serve with the dipping sauce.

TROPICAL ISLAND'S PASTA WITH SHRIMPS AND COCONUT

Steps:

• Make the seasoning blend by combining all the spices and the salt (first 5 ingredients for the sauce) in a small bowl.
• Prepare the other ingredients.
• Bring a big pot of salted water to boil and add pasta when ready.
• In the meantime prepare your shrimps.
• Add margarine or vegetal oil to the pan (medium heat).
• Stir in garlic and ginger and coconut flakes.
• When it begins to change the color add the shrimps.
• Change to maximum heat.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 6 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.
• Check the pasta and if necessary drain before the sauce is ready (adding some oil to prevent sticking).
• Cut the lime in half and squeeze the first half into the pan over the shrimp.
• Add cilantro (reserve some leaves for decoration).
• Add 2 tablespoon coconut milk if you prefer it wheat.
• Stir and serve.
• Squeeze the second half lime over the pasta in the plate.
• Decorate with coconut milk and the reserved cilantro leaves.

TROPICAL COCONUT AND BANANA SHRIMP

Steps:

• Drain juice form pineapple can into bowl with shrimp in it and set aside.
• Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
• Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
• Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
• Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
• Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
• Serve over rice.