Best 5 Spicy Coconut Shrimp With Quinoa Recipes

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Tantalize your taste buds with a culinary journey to the tropics with this Spicy Coconut Shrimp with Quinoa recipe. This dish is an explosion of flavors, combining the sweet and spicy notes of coconut with tender shrimp and fluffy quinoa. As you bite into the crispy coconut-coated shrimp, the succulent meat bursts with flavor, perfectly complemented by the creamy coconut sauce. The quinoa, cooked to perfection, adds a nutty flavor and a satisfying texture to the dish. This recipe also includes a refreshing cucumber salad, providing a cooling contrast to the spicy shrimp. Get ready to embark on a culinary adventure that will transport you to a tropical paradise with every bite.

Let's cook with our recipes!

EASY COCONUT SHRIMP



Easy Coconut Shrimp image

Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.

Provided by Sally

Categories     Dinner

Time 30m

Number Of Ingredients 11

1/3 cup all-purpose flour or whole wheat flour (spoon & leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3-4 Tablespoons vegetable oil or coconut oil*
optional for topping: 1 Tablespoon finely chopped cilantro
3 Tablespoons Thai chili sauce
6 Tablespoons orange, peach, or apricot jam or preserves

Steps:

  • Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
  • Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  • Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time- do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
  • Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
  • Cover and store leftover shrimp in the refrigerator for up to 3 days.

SPICY COCONUT SHRIMP



Spicy Coconut Shrimp image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 cup dry white wine
1 tablespoon tomato paste
4 cups chicken broth
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon fennel seeds
2 teaspoons cayenne
1 teaspoon celery seeds
1/2 teaspoon paprika
Kosher salt
Finely grated zest and juice of 1 small lemon
One 15-ounce can coconut milk
1 pound shrimp, peeled and deveined
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
2 tablespoons chopped fresh parsley

Steps:

  • Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
  • Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
  • Serve in shallow bowls, topped with parsley.

SHRIMP QUINOA



Shrimp Quinoa image

A delicious stir fry-like dish that includes vegetables and shrimp.

Provided by DIEGO782

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 13

1 cup uncooked quinoa, rinsed
1 ½ cups chicken broth
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
8 spears fresh asparagus, trimmed and cut into 1 inch pieces
1 cup sliced fresh mushrooms
¼ cup raisins
1 tablespoon minced fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
  • Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.7 g, Cholesterol 172.6 mg, Fat 10.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 207.1 mg, Sugar 10 g

SPICY SHRIMP WITH GINGER LIME QUINOA



Spicy Shrimp with Ginger Lime Quinoa image

Quick and easy broiled shrimp served on a bed of green-studded quinoa.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 cup quinoa, rinsed and drained
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 lime
1-inch piece fresh ginger, peeled and finely grated
1/2 small jalapeno, finely chopped (seeds removed for less heat)
2 scallions, thinly sliced
1/3 cup fresh cilantro leaves, chopped
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1/4 to 1/2 teaspoon hot paprika

Steps:

  • Preheat the broiler to high. Put the quinoa in a small saucepan with 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook, uncovered, until quinoa grains are tender, about 15 minutes. Let stand for 5 minutes. Drain off any excess water if needed, transfer to a large bowl and fluff with a fork.
  • Whisk 1 tablespoon oil, zest and juice from half the lime, ginger and jalapeno together in a small bowl until combined. Season with salt and pepper. Pour over the quinoa, add the scallions and cilantro and toss well.
  • Toss the shrimp, the remaining 1 tablespoon oil and paprika together on a baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Drizzle with the juice from the remaining lime half and serve with the quinoa.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

QUICK COCONUT SHRIMP



Quick Coconut Shrimp image

These coconut-fried shrimp are downright addicting. If you ask me, the bigger the shrimp, the better. That way you can pick up even more of that sweet pina colada sauce. -Debbi Barate, Seward, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

1 pound uncooked jumbo shrimp (about 12), peeled and deveined
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
1-1/3 cups sweetened shredded coconut
Oil for deep-fat frying
1 jar (12 ounces) pineapple preserves
1 tablespoon frozen nonalcoholic pina colada mix, thawed

Steps:

  • Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a small bowl, combine preserves and pina colada mix. Serve with shrimp.

Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 81mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • Use fresh shrimp: Fresh shrimp have a better flavor and texture than frozen shrimp. If you must use frozen shrimp, thaw them completely before cooking.
  • Make sure the shrimp are properly deveined: Deveining the shrimp will remove the digestive tract, which can be gritty and unpleasant to eat. To devein the shrimp, use a sharp knife to make a shallow incision along the back of the shrimp. Then, use your fingers to pull out the digestive tract.
  • Use a good quality coconut milk: The coconut milk is the key ingredient in this recipe, so it's important to use a good quality product. Look for coconut milk that is unsweetened and has a high fat content.
  • Don't overcook the shrimp: Overcooked shrimp are tough and chewy. Cook the shrimp just until they are opaque and pink, about 2-3 minutes per side.
  • Serve the shrimp immediately: Spicy coconut shrimp are best served immediately, while they are still hot and crispy.

Conclusion:

These spicy coconut shrimp with quinoa are a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a flavorful coconut milk sauce, and the quinoa provides a healthy and filling base. This dish is sure to be a hit with your family and friends!

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