SHRIMP RECIPE WITH COCONUT MILK RECIPES

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SPICY SHRIMP IN COCONUT MILK RECIPE - FOOD.COM



Spicy Shrimp In Coconut Milk Recipe - Food.com image

Make and share this Spicy Shrimp In Coconut Milk recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup oil
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 tablespoons coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1 cup drained canned tomato
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
3/4 cup fresh cilantro
lime wedge (for serving)

Steps:

  • Heat oil in lg skillet on med-hi heat.
  • Add onions and stir cook for 3 minutes.
  • Add garlic and ginger,cook 2 minutes.
  • Add next 5 spices, cook 1 minute.
  • Add tomatoes,cook 1 minute.
  • Add coconut milk,water, and salt, and bring to a simmer.
  • Simmer until thickened 5-10 minutes.
  • Add shrimp, simmer, stirring for 5 minutes.
  • Stir in cilantro.
  • Serve with lime wedges.

Nutrition Facts : Calories 551.7, FatContent 45.7, SaturatedFatContent 28.7, CholesterolContent 214.3, SodiumContent 1653.2, CarbohydrateContent 12.9, FiberContent 1.6, SugarContent 3.2, ProteinContent 27.2

COCONUT MILK SHRIMP RECIPE | MYRECIPES



Coconut Milk Shrimp Recipe | MyRecipes image

"I grew up with this recipe in northeast Brazil," says Perlla Fonvielle. These days, she makes it with wild Oregon shrimp.

Provided by Perlla Fonvielle, Seattle

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small onion, chopped
1 medium carrot, cut into matchsticks
1 teaspoon red chile flakes
1 can (15 oz.) coconut milk
1 medium tomato, chopped
1 pound shelled and deveined medium shrimp (26 to 30 per lb.)
Steamed rice
½ cup chopped cilantro
Lime wedges

Steps:

  • Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.
  • Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.
  • Note: Nutritional analysis is per serving without rice.

Nutrition Facts : Calories 369 calories, CarbohydrateContent 8.4 g, CholesterolContent 143 mg, FatContent 31 g, FiberContent 1.2 g, ProteinContent 18 g, SaturatedFatContent 21 g, SodiumContent 669 mg

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An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free. 

Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!! 

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Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.

So, let's make some Thai Coconut Curry Shrimp for dinner tonight!

(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)

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This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!

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CHOOSE YOUR FAVORITE THAI CURRY

These Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry PasteRed Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry.

Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.

Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)

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Let me summarize why should you try this recipe tonight:

1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk.
2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect.
3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used).
4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors.
5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.

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Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)

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Wish you a wonderful start of the week.

-Savita


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