Best 5 Spicy Coconut Tiger Shrimp Recipes

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Embark on a culinary adventure as we delve into the world of "Spicy Coconut Tiger Shrimp," a tantalizing dish that captures the essence of bold flavors and exotic ingredients. This recipe promises an explosion of tastes, combining the heat of chili peppers, the richness of coconut milk, and the succulent sweetness of tiger shrimp. Get ready to transport your taste buds to a tropical paradise as we guide you through the steps of creating this delectable dish, perfect for a memorable meal or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY COCONUT TIGER SHRIMP



Spicy Coconut Tiger Shrimp image

I was trying to create a creamy, spicy flavour in my mind and I came up with this recipe. However, if you don't like it hot, just eliminate the pepper flakes. You can also add a tablespoon of fresh chopped cilantro at the end of the cooking process for added flavour.

Provided by Ranikabani

Categories     Coconut

Time 13m

Yield 20 tiger shrimp

Number Of Ingredients 9

20 tiger shrimp, shelled and deveined
1 onion, chopped very finely
3 garlic cloves, sliced finely
1 tomatoes, peeled and cubed
3/4 cup partially skim milk
2 tablespoons coconut milk (available in cans in most Asian food stores)
red pepper flakes, to taste
salt
1 little oil (for frying)

Steps:

  • Saute onion in oil until transparent and slightly golden.
  • Add garlic and tomato and stir until the tomato and onion make a sauce (med-low heat).
  • Add remaining ingredients and stir until shrimps turn pink and curl.

SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS



Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms image

A full-bodied, mildly spiced tomato soup with sweetness and depth from roasted red peppers, this is a tasty base for lightly poached shrimp or pieces of any firm white fish. The gingery, herbed mushroom gets with a citrusy lift from makrut lime leaves, ensuring this dish is packed with flavor. As a substitute, lime zest will work in a pinch. Serve over steamed rice or dig in with torn pieces from a crusty loaf of bread.

Provided by Yewande Komolafe

Categories     dinner, lunch, seafood, soups and stews, vegetables, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 (14-ounce) can whole peeled tomatoes
1 (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup)
4 tablespoons olive oil, plus more for drizzling
8 ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups)
2 garlic cloves, peeled and sliced
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 fresh makrut lime leaves (or 1 tablespoon lime zest)
Kosher salt
1/4 cup sliced scallions
2 shallots, peeled and diced
1 tablespoon tomato paste
1 (13-ounce) can coconut milk
1/2 red habanero chile, seeds removed
1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces)
Steamed white or brown rice, for serving
1 cup mixed fresh herbs, such as cilantro, mint, basil and dill

Steps:

  • Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.
  • In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.
  • Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.
  • Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.
  • Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.

SPICY COCONUT AND LIME GRILLED SHRIMP



Spicy Coconut and Lime Grilled Shrimp image

This easy recipe blends together coconut and lime and adds just a touch of spice with jalapeno peppers. A perfect appetizer for summer cookouts.

Provided by Molly O

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 9

2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
⅓ cup chopped fresh cilantro
⅓ cup shredded coconut
¼ cup olive oil
¼ cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers

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.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g

COCONUT-LIME SHRIMP



Coconut-Lime Shrimp image

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.

Provided by Melissa Clark

Categories     dinner, seafood, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 15

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

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.

TROPICAL RED CURRY SHRIMP WITH COCONUT RICE



Tropical Red Curry Shrimp With Coconut Rice image

I was inspired to create this dish after dining Placencia, Belize at the Maya Beach Hotel (mayabeachhotel.com). This is my attempt to recreate their Sassy Shrimp Pot. Nothing beats dining there in person, but I'm happy with my attempt to copy them. The tart, sweet, salty and spicy collide in this tropical inspired shrimp dish. It's a little fusion of Caribbean and Southeast Asian. My measurements are approximate, and please adjust to your liking.

Provided by BajaVilla.com

Categories     Mango

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

20 tiger shrimp
7 ounces coconut milk
1 large mango, cubed
2 cups pineapple, cubed
4 small plantains, cubed
2 tablespoons macadamia nut oil
14 ounces coconut milk
1 teaspoon fish sauce
1 tablespoon red curry paste (or to taste)
1 cup fresh cilantro
1 cup white rice
1/2 cup water
7 ounces coconut milk

Steps:

  • shell the prawns and marinate in the fridge with coconut milk.
  • Prepare rice just like you usually do, but substitute half the water with coconut milk.
  • Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
  • Add washed cilantro, stems and all into the sauce for flavor.
  • remove cilantro before serving.
  • Slice all the fruit into bit sized pieces.
  • Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
  • Let oil get smoking hot.
  • Add fruit and swirl it around occasionally to prevent from sticking.
  • Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
  • Push fruit to the edge of the saute pan.
  • Add shrimp and marinade in the center.
  • Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
  • Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
  • Cook to desired doneness.
  • Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
  • Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the more flavorful your dish will be. This is especially important for the shrimp, coconut milk, and vegetables.
  • Don't overcrowd the pan: When cooking the shrimp, make sure to give them enough space in the pan so that they can cook evenly. If you overcrowd the pan, the shrimp will steam instead of fry and will not be as crispy.
  • Cook the shrimp until they are just cooked through: Overcooked shrimp are tough and chewy. Cook them just until they turn pink and opaque.
  • Use a good quality coconut milk: Not all coconut milks are created equal. Choose a brand that is thick and creamy, and avoid milks that contain added gums or thickeners.
  • Add vegetables to your liking: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as broccoli, carrots, or bell peppers.

Conclusion:

This spicy coconut tiger shrimp is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a creamy coconut sauce that is flavored with ginger, garlic, and red chili peppers. The dish is served over rice and is garnished with fresh cilantro. This recipe is sure to please everyone at your table.

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