Coconut Lime Shrimp

Coconut Lime Shrimp

Course Dinner
Cuisine Asian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Katerina | Diethood

Ingredients

• 2 tablespoons vegetable oil
• 1 onion , diced
• 3 garlic cloves , minced
• 1 tomato , diced
• 1 green pepper (poblano, jalapeno, etc...), cut into thin rounds
• salt and fresh ground pepper , to taste
• 1 cup coconut milk
• 1 bag (16-ounces) medium shrimp, thawed, peeled and deveined
• 1 lime , juiced + lime wedges for serving
• 1/4 cup chopped cilantro or parsley , for serving
• prepared pasta or rice , for serving
• crushed red pepper , for garnish (optional)
• grated parmesan cheese , for garnish (optional)

Instructions

1. Heat oil in a large frying pan over medium-high heat.
2. Cook onion for 1 to 2 minutes, or until it begins to soften.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add tomatoes and peppers; season with salt and ground pepper, and continue to cook for 2 to 3 minutes, or until tomatoes begin to soften.
5. Pour in the coconut milk and bring to a boil.
6. Add shrimp and continue to cook until shrimp are pink, about 4 minutes.
7. Remove from heat and stir in lime juice.
8. Spoon shrimp mixture over pasta or rice and sprinkle with cilantro.
9. Serve with lime wedges and a sprinkle of crushed red pepper OR grated parmesan cheese.

source:https://diethood.com

Blackened Shrimp Avocado Cucumber Bites

Blackened Shrimp Avocado Cucumber Bites

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

ingredients
FOR THE SHRIMP AND CUCUMBER BITES:

• 1 tablespoon oil
• 1 tablespoon creole seasoning
• 1 pound shrimp, peeled and deviened
• 1 cucumber, sliced
• 1/4 cup remoulade sauce (optional)

FOR THE AVOCADO SAUCE:

• 1 avocado, mashed
• 1 green onion, thinly sliced or chopped
• 2 tablespoons cilantro and/or parsley, chopped
• 1 tablespoon lemon juice
• salt and cayenne to taste

directions
FOR THE SHRIMP AND CUCUMBER BITES:

1. Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
2. Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.

FOR THE AVOCADO SAUCE:

1. Mix everything and enjoy!

source:http://www.closetcooking.com

Easy Shrimp Creole

Easy Shrimp Creole

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course: Main Course
Cuisine: Southern
Servings: 4
Calories: 260 kcal
Author: Christin Mahrlig

Ingredients

• 2 slices bacon, diced
• 1 tablespoon vegetable oil
• 1 green bell pepper, diced
• 1 medium yellow onion, diced
• 1 celery stalk, diced
• 4 cloves garlic, minced
• 2 (14.5-ounce) cans stewed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons Tony Chacheres or other Cajun seasoning
• 1 teaspoon tabasco sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 pounds peeled medium shrimp
• rice for serving
• green onions and chopped parsley for serving

Instructions

1. In a large pan coated with a little oil, cook bacon until brown and crispy. Remove bacon to a paper-towel lined plate.
2. Add 1 tablespoon Vegetable oil to bacon drippings. Heat over medium heat and add green pepper, onion, and celery.
3. Cook veggies, stirring occasionally, for 8 to 10 minutes.
4. Add garlic and cook 1 more minute.
5. Add all remaining ingredients EXCEPT shrimp, rice, green onions, and parsley. Simmer until slightly thickened, about 20 minutes.
6. Remove bay leaf and serve over rice. Top with green onion and parsley.
7. Add shrimp and cook until shrimp is cooked, about 2 minutes. Stir in cooked bacon.

source:https://spicysouthernkitchen.com/

Coconut Shrimp Taco Recipe with Mango Salsa

Coconut Shrimp Taco Recipe with Mango Salsa

Prep time 15 mins
Cook time 15 mins
Total time 30 mins
Author: Deborah
Serves: 4 servings, 2 tacos each

Ingredients
Coconut Shrimp

• 1 cup panko breadcrumbs
• ¾ cup sweetened, shredded coconut
• 2 teaspoons lime zest
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 eggs
• ? cup cornstarch
• oil, for frying
• 24 large shrimp, peeled, deveined and tails removed

Mango Salsa

• 1 mango, diced
• ¼ cup diced red bell pepper
• 2 tablespoons finely diced red onion
• 2 tablespoons cilantro, chopped
• ½ - 1 jalapeño pepper, finely diced
• juice of 1 lime

For the tacos

• 8 tortillas
• shredded purple cabbage
• sliced avocados
• cilantro
• fresh lime juice

Instructions

1. Combine the panko, coconut, lime zest, salt and pepper in a shallow bowl or plate. In another bowl, beat the eggs. Place the cornstarch in a third bowl.
2. Heat about 1 inch of oil in a heavy pot or cast iron skillet to about 350ºF.
3. Working with a few shrimp at a time, dip them into the cornstarch first, shaking off any excess. Transfer to the eggs, then into the panko mixture, coating the shrimp completely. Place in the oil and cook until browned and crispy, about 2 minutes per side. Remove to a paper towel lined plate and repeat until all of the shrimp are cooked.
4. To make the salsa, combine the mango, red bell pepper, onion, cilantro and jalapeño in a small bowl. Squeeze the lime juice over the top and stir to combine. If needed, season to taste with salt.
5. To assemble, place 3 shrimp on each tortilla. Top with a couple slices of avocado, cabbage, cilantro, and some of the mango salsa. Squeeze fresh lime over the top, if desired.

Notes
shrimp recipe adapted from Bon Appetit

Copycat Bang Bang Shrimp

Copycat Bang Bang Shrimp

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 4

Ingredients

• 1 lb large shrimp, peeled, deveined
• 2 cups cornstarch
• 1 teaspoon creole seasoning
• cooking oil to saute
• green onions to garnish
• For the Bang Bang Sauce:
• 1/4 cup Greek yogurt
• 1/4 cup light mayonnaise
• 1/4 cup Asian chili sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons Asian chili paste
• 2 tablespoons Asian chili oil
• 1 tablespoon garlic, minced
• 1 tablespoon rice wine vinegar

Instructions

1. Rinse, peel, and devein shrimp.
2. Leave tail on shrimp if desired.
3. Mix bang bang sauce ingredients and set aside.
4. Mix cornstarch and creole seasoning and set aside.
5. Add about 1/2 cup of bang bang sauce to shrimp and marinate for about 10 minutes.
6. Place around 3 tablespoons of oil in a skillet over medium heat.
7. Coat shrimp in cornstarch, dusting off excess.
8. Cook shrimp in two batches in oil for about 3 minutes per side.
9. Remove from oil place on paper napkin.
10. Add more oil to pan if needed.
11. Cook remaining shrimp.
12. Add shrimp back to pan and pour sauce over the shrimp.
13. Coat shrimp well and serve immediately, garnish with green onions if desired.

source:http://creolecontessa.com