Best 4 Shrimp And Vegetables With Coconut Sauce Recipes

Indulge in a culinary journey to the tropics with this delectable Shrimp and Vegetables with Coconut Sauce. This tantalizing dish blends the vibrant flavors of plump shrimp, crisp vegetables, and a creamy coconut sauce, creating a symphony of taste that will transport you to a tropical paradise. Dive into a world of culinary delight with this recipe, which promises an explosion of flavors that will tantalize your taste buds.

From the vibrant green of bell peppers and snap peas to the rich orange of carrots and the earthy tones of mushrooms, this dish is a visual masterpiece. The succulent shrimp, cooked to perfection, adds a tender and flavorful element that pairs perfectly with the crisp and colorful vegetables. And the pièce de résistance is the luscious coconut sauce, a harmonious blend of coconut milk, ginger, garlic, and aromatic spices, enveloping each ingredient in a velvety embrace.

Whether you're a seasoned home chef or just starting your culinary adventure, this recipe will guide you through each step with precision, ensuring success in your kitchen. With its vibrant colors, tantalizing aromas, and symphony of flavors, this Shrimp and Vegetables with Coconut Sauce is sure to become a favorite in your recipe collection. So, prepare to embark on a culinary journey to the tropics and savor the delectable flavors that await!

Here are our top 4 tried and tested recipes!

SHRIMP IN THAI COCONUT CURRY SAUCE

Shrimp In Thai Coconut Curry Sauce image

Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!

Provided by Heidi

Categories Main Course

Time 30m

Number Of Ingredients 20

Ingredients

1 pound jumbo shrimp (, shell and tail on)
4 tablespoons vegetable oil (, divided)
2 cloves garlic (, minced or pressed)
1/4 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 onion (, peeled and sliced)
1/2 red bell pepper (, seeded and sliced)
1/2 orange bell pepper (, seeded and sliced)
1/2 yellow bell pepper (seeded and sliced)
1 cup coconut milk
4-6 tablespoons high quality fish sauce (, start with 4 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons red curry paste
2 tablespoons lime juice (, about 1/2 large lime, juiced)
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves (, chopped)
2 tablespoons cilantro (, chopped)
1 green onion (, chopped)
Red jalapeno pepper (, thinly sliced (optional))

Steps:

Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Nutrition Facts : Calories 438 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 286 mg, Sodium 1077 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

DIPPING SAUCE FOR COCONUT SHRIMP

Dipping Sauce for Coconut Shrimp image

A simple delicious dipping sauce!

Provided by abcd1234

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h5m

Yield 4

Number Of Ingredients 3

Ingredients

½ cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish

Steps:

Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g

SHRIMP AND VEGETABLES WITH COCONUT SAUCE

Shrimp and Vegetables with Coconut Sauce image

This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.

Provided by Mrs.Robinson

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

25 each uncooked medium shrimp, peeled and deveined
½ onion, sliced
1 tablespoon crushed garlic
1 small jalapeno, chopped, or to taste
1 cup broccoli florets
½ cup sugar snap peas, or to taste
½ red bell pepper, chopped
½ green bell pepper, chopped
3 medium mushrooms, chopped
1 (14 ounce) can coconut milk
½ teaspoon chile paste
½ lime, juiced
1 pinch salt and ground black pepper to taste
4 cups steamed white rice
1 mango, chopped, or more to taste
1 lime, cut into wedges

Steps:

Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.

Nutrition Facts : Calories 532 calories, Carbohydrate 67.6 g, Cholesterol 95.1 mg, Fat 22.4 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 18.9 g, Sodium 179.8 mg, Sugar 11.2 g

SHRIMP WITH VEGETABLES

Shrimp with Vegetables image

Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 teaspoon cornstarch
1/2 cup cold water
2 tablespoons reduced-sodium soy sauce
1 medium onion, halved and sliced
1/2 medium sweet red pepper, cut into strips
1/2 medium zucchini, sliced
1/2 medium yellow summer squash, sliced
1 tablespoon canola oil
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon dried tarragon
1/4 teaspoon grated lemon zest
1/8 to 1/4 teaspoon crushed red pepper flakes
Hot cooked rice, optional

Steps:

In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts : Calories 302 calories, Fat 10g fat (1g saturated fat), Cholesterol 259mg cholesterol, Sodium 862mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

Tips:

Use fresh, large shrimp. This will ensure that the shrimp are tender and flavorful.
Marinate the shrimp in the coconut sauce before cooking. This will help to add flavor and moisture to the shrimp.
Cook the shrimp over medium heat. This will help to prevent the shrimp from becoming tough.
Do not overcook the shrimp. Shrimp should be cooked until they are just opaque in the center.
Add the vegetables to the sauce towards the end of the cooking time. This will help to prevent the vegetables from becoming mushy.
Serve the shrimp and vegetables over rice or noodles. This will make a complete and satisfying meal.

Conclusion:

This shrimp and vegetables with coconut sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are tender and flavorful, the vegetables are crisp and colorful, and the coconut sauce is creamy and rich. This dish is sure to please everyone at your table.