Best 3 Coconut Chicken And Shrimp Recipes

Indulge in a tantalizing culinary journey with our curated collection of coconut chicken and shrimp recipes. These delectable dishes seamlessly blend the rich, creamy flavors of coconut with the tender, succulent texture of chicken and shrimp, resulting in a symphony of flavors that will captivate your taste buds. From classic curries to refreshing salads, our diverse selection of recipes caters to a wide range of culinary preferences. Whether you're seeking a quick and easy weeknight meal or an exquisite dish to impress your dinner guests, we have something for every occasion. Embark on this culinary adventure and discover the harmonious union of coconut, chicken, and shrimp in these enticing recipes.

Here are our top 3 tried and tested recipes!

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD

Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad image

Provided by Brad Sorenson

Time 2h25m

Yield 2 servings

Number Of Ingredients 29

Ingredients

3 Thai chiles, sliced thin
2 tablespoons fresh cilantro leaves, finely chopped
1 orange, zested and juiced
1 orange, zested and juiced
2 tablespoons rice wine vinegar
1 tablespoon Mirin
Kosher salt and freshly ground black pepper, to taste
2 boneless skinless chicken breast halves, cut into 8 cubes
8 shrimp, peeled, deveined, and tail removed
2 tablespoons peanut oil
5 Thai chiles, sliced thin
4 cloves garlic, sliced thin
1/2 cup rice wine vinegar
1 1/2 cups coconut milk
5 tablespoons peanut butter
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon dried red pepper flakes
Fresh Vegetable Salad, recipe follows:
2 cups Napa cabbage, washed and julienned
1 small red pepper, julienned thin
1 small yellow pepper, julienned thin
1 small red onion, julienned thin
1 cup snap peas, julienned thin
2 tablespoons finely chopped fresh cilantro leaves
Juice of 1 orange
2 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste

Steps:

Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
Preheat a grill or grill pan.
Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

COCONUT CHICKEN AND SHRIMP

Coconut Chicken and Shrimp image

I was looking for a fun, easy weeknight dinner based on our favorite shrimp dish that was healthier than fast food. This has become a favorite! -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 cup lime-flavored seltzer water
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2-1/2 cups sweetened shredded coconut
1-1/4 cups panko bread crumbs
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 boneless skinless chicken breasts (6 ounces each), cut into 3/4-inch cubes
Oil for deep-fat frying
Salt and pepper to taste, optional
MAUI MUSTARD:
1 can (8 ounces) crushed pineapple, well drained
1/2 cup red pepper jelly
3 tablespoons stone-ground mustard

Steps:

In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken., In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper., For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.

Nutrition Facts : Calories 659 calories, Fat 31g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 735mg sodium, Carbohydrate 69g carbohydrate (39g sugars, Fiber 4g fiber), Protein 29g protein.

GREEN COCONUT SHRIMP AND CHICKEN CURRY

Green Coconut Shrimp and Chicken Curry image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

12 large shrimp, peeled and deveined
1/2 pound chicken, dark meat cut into 1/2-inch cubes
Salt and freshly ground black pepper
Cooking oil (palm oil would be best)
1/2 piece golf-ball size ginger, sliced
2 cloves garlic, smashed
1 onion diced
1 small eggplant diced
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 orange pepper, julienned
2/3 can coconut milk
2 tablespoons green curry paste
Sugar, to taste
4 cups steamed jasmine rice

Steps:

Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
Serve over steamed jasmine rice.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. If possible, try to use fresh coconut milk, shrimp, and chicken.
Marinate the Chicken and Shrimp: Marinating the chicken and shrimp in a mixture of coconut milk, spices, and herbs will help to tenderize them and infuse them with flavor.
Cook the Chicken and Shrimp Properly: To ensure that the chicken and shrimp are cooked through, cook them until they reach an internal temperature of 165°F.
Use a Good Quality Coconut Milk: The quality of the coconut milk will make a big difference in the flavor of your dish. Look for a brand that is unsweetened and has a rich, creamy flavor.
Serve with Jasmine Rice: Jasmine rice is a great accompaniment to coconut chicken and shrimp. It is light and fluffy, and it has a slightly sweet flavor that pairs well with the coconut sauce.

Conclusion:

Coconut chicken and shrimp is a delicious and flavorful dish that is perfect for a weeknight meal or a special occasion. With its creamy coconut sauce and tender chicken and shrimp, this dish is sure to please everyone at the table. So next time you're looking for a new recipe to try, give coconut chicken and shrimp a try. You won't be disappointed!