CHINESE COCONUT SHRIMP RECIPES WITH COCONUT MILK RECIPES

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ASIAN COCONUT-MILK SHRIMP RECIPE - KATE HEDDINGS | FOOD & WINE



Asian Coconut-Milk Shrimp Recipe - Kate Heddings | Food & Wine image

 More Amazing Shrimp Recipes

Provided by Kate Heddings

Categories     Shrimp

Yield 4

Number Of Ingredients 11

1 1/2 teaspoons canola oil
1 medium shallot, very finely chopped
1 small jalapeño, seeded and finely chopped
1 1/2 teaspoons finely grated lime zest
3/4 cup unsweetened coconut milk
1/2 teaspoon sugar
Salt
1 1/2 pounds shelled and deveined medium shrimp
2 tablespoons finely chopped cilantro
Steamed rice, for serving
1/4 cup dry-roasted unsalted peanuts, chopped

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 jalapeño and lime zest, then pour in the coconut milk. Add the sugar, 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 sauce over steamed rice, sprinkle with the peanuts and serve.

CHICKEN AND SHRIMP IN COCONUT MILK | SO DELICIOUS



Chicken and Shrimp in Coconut Milk | So Delicious image

Chicken breast is quite bland, but serving it with the right ingredients, for sure makes it way better! Try adding some baby shrimp in the mix and serve it with a sweet coconut milk sauce! If still not convinced, add just a tiny pinch of saffron and some prosciutto. Your taste buds will thank you later!

Provided by Vlad Popa

Total Time 30 minutes

Yield 2

Number Of Ingredients 12

3 prosciuttos slices, chopped
1 lime
10 ounces of chicken breast
salt
2 tablespoons of olive oil
4 ounces of baby shrimp
1 teaspoon ginger, chopped
1 chili, sliced
1 cup coconut milk
½ teaspoon saffron
fresh coriander

Steps:

  • Make superficial cuts on the upper part of the chicken.
  • Season it with salt and the juice from half of the lime.
  • Heat a skillet and add 1 tablespoon of olive oil. Add the chicken and prosciutto.
  • Fry the chicken until golden brown on each side.
  • Before turning it over, remove the prosciutto out of the pan.
  • Next, heat another skillet and add the remaining olive oil.
  • Add the baby shrimp, ginger, salt, and chili.
  • Stir, and after about 30 seconds, add the coconut milk and prosciutto.
  • Season it with saffron, top with fresh coriander, and squeeze the remaining lime.
  • Bring to a boil and let the sauce thicken before turning off the heat.
  • Serve with rice!

Nutrition Facts : Calories 375 calories , ProteinContent 10 grams , FatContent 34 grams , CarbohydrateContent 24 grams

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