Indulge in a culinary journey with this tantalizing Coconut Shrimp with Curried Tomato-Lime and Roasted Garlic Coulis. This delectable dish combines the sweet, succulent flavors of coconut shrimp with a zesty, aromatic sauce that's bursting with curry, tomato, lime, and roasted garlic. Prepare to tantalize your taste buds with a symphony of flavors and textures in every bite.
The coconut shrimp, coated in a crispy, golden-brown breading, offers a delightful contrast to the creamy, flavorful sauce. The curry adds a hint of warmth and spice, while the tomato and lime provide a vibrant acidity that brightens up the dish. The roasted garlic coulis lends a rich, savory depth that ties all the elements together.
This recipe also features two additional tantalizing variations: Coconut Shrimp with Mango Salsa and Coconut Shrimp with Pineapple-Orange Sauce. The Mango Salsa brings a tropical twist with its sweet, juicy mangoes, while the Pineapple-Orange Sauce adds a refreshing citrusy flavor. Each variation offers a unique taste experience, catering to different palates and preferences.
Whether you're a seafood enthusiast or simply seeking a delicious and impressive dish to serve at your next gathering, this Coconut Shrimp with Curried Tomato-Lime and Roasted Garlic Coulis is sure to impress. Its vibrant flavors and stunning presentation make it a perfect choice for special occasions or a delightful weeknight meal. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with this extraordinary dish.
COCONUT SHRIMP
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
COCONUT CURRY SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
- Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
- Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
GINGER-GARLIC SHRIMP WITH COCONUT MILK
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
- Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
- Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
COCONUT-LIME SHRIMP
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
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.
Tips:
- For the best results, use fresh coconut shrimp. Frozen shrimp can be used, but they will not be as flavorful.
- To make the curried tomato-lime sauce, use a good quality curry powder. Look for a curry powder that is made with a variety of spices, including cumin, coriander, turmeric, and fenugreek.
- If you do not have roasted garlic coulis, you can use a store-bought tomato sauce. However, the roasted garlic coulis adds a delicious depth of flavor to the dish.
- Serve the coconut shrimp with rice or naan bread. You can also serve it with a side of vegetables.
Conclusion:
This coconut shrimp with curried tomato-lime and roasted garlic coulis is a delicious and easy-to-make dish. The shrimp are tender and flavorful, and the sauce is rich and creamy. This dish is perfect for a special occasion or a weeknight meal.
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