If you're craving a mouthwatering and exotic dish, look no further than Asian coconut milk shrimp. This delectable dish invites you on a culinary journey to Southeast Asia, tantalizing your taste buds with a harmonious blend of textures and flavors. Succulent shrimp are lovingly coated in a rich and creamy coconut milk sauce, infused with aromatic spices and herbs, promising an explosion of flavors in every bite. Whether you're a seasoned home cook or a novice in the kitchen, this article will guide you through the process of creating this culinary masterpiece, providing step-by-step instructions and insider tips to ensure perfect results every time. Get ready to embark on a flavor adventure as we explore the secrets behind this exotic dish, transforming your kitchen into a haven of Southeast Asian aromas and tastes.
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COCONUT MILK SHRIMP
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
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
ASIAN COCONUT-MILK SHRIMP
Make and share this Asian Coconut-Milk Shrimp recipe from Food.com.
Provided by Oolala
Categories Lime
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
- Stir in the jalapeno and lime zest, then pour in the coconut milk. Add the sugar and season generously with salt and bring to a simmer.
- Add the shrimp and cook. stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro.
- Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.
Nutrition Facts : Calories 673.6, Fat 36.2, SaturatedFat 18.6, Cholesterol 518.4, Sodium 519.6, Carbohydrate 13, Fiber 1.8, Sugar 1.3, Protein 74.3
CHEF LIN'S COCONUT SHRIMP
This is a wonderful sweet and creamy shrimp dish. It makes a great appetizer for a seafood dinner of steamed crab legs and lobster. I (Bird) created this recipe (that I was Inspired by) from a buffet item at Chef Lin's Chinese Buffet in Chattanooga, TN. At Chef Lin's I would grab this up by the bowlful. :)
Provided by 2Bleu
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a frying pan or wok over medium-high heat. Saute the shrimp for 2-3 minutes.
- Add green onion and CAREFULLY add the amaretto. Cook 1-2 minutes more until shrimp begins to caramelize.
- Remove the shrimp from the pan and set aside. Add heavy cream, coconut milk, and sugar to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half (about 5-8 minutes).
- Add shrimp back into pan along with the coconut and vanilla extracts. Simmer 1-2 more minutes and serve.
Nutrition Facts : Calories 248.5, Fat 16.1, SaturatedFat 9.4, Cholesterol 163.4, Sodium 652.6, Carbohydrate 9, Fiber 0.1, Sugar 6.5, Protein 16.4
THAI COCONUT CURRY WITH SHRIMP
This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.
Provided by ash77
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
- Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
- Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
This is a Vietnamese caramelized shrimp dish called Tom Rim that is both sweet and savory at the same time! It's made with a simple syrup and some fish sauce. Super easy, super quick! Serve it with bowls of rice and you'll have your very own authentic taste of Vietnam at home.
Provided by Diana71
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
- Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
- Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
- Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 12.1 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 0.3 g, Protein 24 g, SaturatedFat 1.4 g, Sodium 2477.2 mg, Sugar 7.9 g
Tips:
- Choose the right shrimp. Medium or large shrimp work best for this recipe. Look for shrimp that are fresh and have a firm texture.
- Marinate the shrimp. Marinating the shrimp in a mixture of coconut milk, lemongrass, galangal, and kaffir lime leaves helps to infuse them with flavor.
- Don't overcook the shrimp. Shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp will be tough and rubbery.
- Serve the shrimp with your favorite sides. This dish can be served with rice, noodles, or vegetables.
Conclusion:
This Asian coconut milk shrimp recipe is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The shrimp are tender and flavorful, and the coconut milk sauce is rich and creamy. Serve this dish with your favorite sides for a complete and satisfying meal.
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