Cocktail recipes, spirits and local bars

Pan-fried shrimp with coconut milk

Pan-fried shrimp with coconut milk

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I wouldn't get tired of shrimp ... shrimp and mussels. I could eat ... NO COUNT! : D


  • Large shrimp - 8 pcs
  • Cherry tomatoes - 8-10 pcs
  • Garlic - 3 puppies
  • Butter - 20 g
  • Dried thyme - 1/2 teaspoon
  • Semi-dry rose wine - 40 ml
  • Brown sugar - 1/4 teaspoon
  • Parsley - 1 link
  • Coconut milk - 200 ml
  • Salt and black pepper - to taste

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Pan-fried shrimp with coconut milk:

  • Clean the shrimp by leaving their head and tail (for effect) - Although in Spain if you ask them to clean your shrimp or serve customers with cleaned shrimp you run the risk of being hit in the head or being shot :))))

  • Cut the garlic in length, in half and remove the heart (that green vein);

  • Cut the cherry tomatoes into 4;

  • Add the butter and olive oil to the pan;

  • When it is hot add the shrimp and garlic;

  • Saute for about 2-3 minutes, add thyme and quench with rose wine;

  • Add the cherry tomatoes, sugar and cook for another 2 minutes;

  • Put the coconut milk and mix for 2 minutes until it decreases and thickens - chop the parsley and add on top;

  • I go great with a steamed rice! Good appetite !

  • a large boned chicken breast (700 g-800 g)
  • 1 large onion
  • 3 cloves of garlic
  • a tablespoon of curry powder
  • 2 tablespoons soy sauce
  • 250 ml coconut milk
  • 250 ml chicken soup
  • 4 tablespoons sunflower oil
  • salt and pepper

Cut the chicken breast into cubes and lightly fry it in two tablespoons of olive oil, in a deep frying pan or wok. Remove the meat to a plate, add the remaining two tablespoons of oil and sauté the sliced ​​onion and sliced ​​garlic.

When the onion has become translucent, add the curry powder and harden a little more to leave its flavors. Then add the coconut milk and chicken soup, and after a few boils, put back in the pan and the chicken breast.

Let it boil over medium heat, without a lid until the sauce becomes thick, then add the soy sauce, salt and pepper to taste.

We boil one more, two and put out the fire.
Before 10-15 minutes for the food to be ready, prepare the garnish. In a saucepan put the rice rinsed before under running water, add salt and pepper, the 450 ml of water and boil covered for about 10 minutes, until the rice absorbs all water.

Serve the chicken breast with rice garnish. Delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Shrimp with coconut milk

Shrimp with coconut milk is a simple recipe, with few ingredients but very fragrant. A tasty way to cook shrimp.

Shrimp with coconut milk

  • shrimp
  • Coconut milk
  • lemongrass
  • zucchini
  • shallots
  • fish sauce
  • celery celery
  • green onions
  • pepper

Shrimp with coconut milk and lemongrass

The salads are crushed and fried in a little sunflower oil. Add the solid-fatty part of the coconut milk to the pan. Blend. Pour all the coconut milk and add fish sauce, pieces of lemongrass and green onion tails.

Bring to a boil to thicken the sauce. Add slices of hot pepper, celery stalks, pieces of lime and pieces of zucchini to the sauce.

Add shrimp to this great stew. Don't let them overcook! They are ready immediately after they change color and become pink.

Shrimp with coconut milk

It is an extremely popular food in Brazil, especially in the area of ​​Bahia. There are several variants of this recipe, this one uses, in addition to the original recipe, a little ginger and grated lemon peel, for an extra aroma and freshness of taste.

Kitchen: brazilian
Difficulty: Easy
Amount: 4 servings
time: 45 minutes

400 g shrimp, peeled and cleaned of black wine
2 cloves of garlic, grind
1 lemon, juice from
1 lemon, grated peel from
1/2 teaspoon salt
1 tablespoon corn oil
1/2 red bell pepper, cleaned of seeds and cut into thin strips
1 / green bell pepper, cleaned of seeds and cut into thin strips
1 / yellow bell pepper, cleaned of seeds and cut into thin strips
3 small and ripe tomatoes, but firm
2 tablespoons tomato paste
400 ml coconut milk
1 hot pepper, split in half
2-3 cm fresh piece of ginger, finely chopped
4 chopped green onions
3-4 strands of parsley, finely chopped
a few parsley leaves for garnish

Wash the shrimp, drain and wipe with paper towels. Peel a squash, grate it and chop it.

Combine in a large bowl the shrimp with salt, lemon juice and chopped garlic. Mix well with your hands and leave to marinate for at least 30 minutes.

Meanwhile, heat the oil in a large skillet. Add the chopped onion and a little water and simmer over low heat, or covering the pan with a lid, for 5-10 minutes, or until the onion is very soft.

Increase the flame a little, on medium, add the ginger and the bell pepper strips. Cook without a lid, stirring frequently, for 2-3 minutes.

Add the chopped tomatoes and cook for 5 minutes, stirring occasionally.

Reduce the flame a little and add the tomato paste, coconut milk, grated lemon peel, hot pepper and a little salt. Boil the mixture slowly, until the sauce is reduced to a third, about 12-15 minutes.

Remove the shrimp from the marinade, drain and add to the pan, cook, stirring, for about 3 minutes, or until pink in color.
Discard the hot peppers, transfer the food to a bowl and garnish with chopped parsley. Serve with a garnish of long boiled white rice.

Pasta with Shrimp in Butter and Garlic Sauce - Video Recipe

This recipe for pasta with shrimp in butter and garlic sauce is made in just 15 minutes! It's a perfect dinner, and the tender shrimp and creamy sauce make it different from absolutely any other pasta recipe.

Are you ready for a comforting portion of pasta with shrimp in butter and garlic sauce? Let's add a generous amount of parmesan to make this recipe even more delicious!

I think you'll love making this pan-fried shrimp pasta recipe. For starters, it's easy to replace the ingredients and use what you have on hand (read below, in Tip # 1, my recommendations). If you want to add some wine, find out how to Tip # 2.

In addition, you can easily turn this recipe into a low-carb and keto-friendly one by giving up pasta or replacing them with a vegetable base, such as cauliflower rice. And if you have pre-cooked shrimp or ice cream, you can use them to make this pasta recipe with shrimp in butter and garlic sauce. Learn Tips at Tips # 5 and # 6.

Okay, now let's get to work! Below you will see the most important secrets that will help you make the best shrimp pasta in butter.

Recipe of the day: Shrimp soup with coconut milk

Shrimp soup with coconut milk from: margarine, hot peppers, lemongrass, garlic, ginger, chicken soup, coconut milk, fish sauce, pepper, salt, lemon juice, basil, shrimp.


  • 2 tablespoons margarine
  • 2 teaspoons chopped hot peppers
  • 2 tablespoons fresh, chopped lemongrass
  • 6 cloves garlic, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 5 cups chicken soup
  • 2 cans of coconut milk
  • 3 tablespoons fish sauce
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 8 basil leaves, chopped
  • 16 shrimps, peeled

Method of preparation:

In a large bowl over medium-high heat, melt the margarine. Add the pepper, lemongrass and cook for about 3 minutes. Add the garlic and ginger. Stir frequently for about 30 seconds.

Add the chicken broth and coconut milk and simmer for 10 minutes.


    • 700 g fresh shrimp (which I shelled)
    • 2 cloves of garlic
    • hot peppers (optional)
    • 2 tablespoons olive oil
    • 2 tablespoons fresh lime juice
    • salt
    • pepper
    • 400 g Royal Mix from BONDUELLE Steam

    For the garlic sauce:

    • 1 bunch green garlic (finely chopped)
    • a few coriander leaves
    • a few mint leaves
    • salt
    • extra virgin olive oil (4 tbsp)
    • 2 tablespoons Greek yogurt

    Tips for buying shrimp:

    • Buy Frozen. Since I live in a landlocked state with no access to freshly caught shrimp, I prefer to buy frozen shrimp. Because it is frozen quickly after being caught, it is often of better quality (at a better price) than what is in the seafood box. Buying ice cream also gives you more control over the thawing process, as you can cook them right after.
    • Look for raw (not precooked) shrimp that need to be disinfected and either EZ peeled or already cleaned. Growing shrimp is a tedious task, quite unsettling, if you ask me!
    • Size matters. Instead of looking at descriptors like 'medium' or 'jumbo', which can vary from provider to provider, pay attention number per kilogram. I prefer large shrimp or jumbo for most sauces and french fries, which measure to 31-35 / lb or 16-20 / lb.

    Flavored sauce with coconut milk and shrimp, chicken, beef or fish

    For me, the idea for this sauce came when I first put my nose in a jar with Ras el hanout, a North African blend of super flavored spices, used in many Oriental and African recipes. It goes great with any kind of meat or vegetables, as you will notice after you try it, come on, I missed a rhyme. It contains, theoretically, approximately equal mixture of cinnamon, cardamom, paprika, cloves, coriander, cumin, nutmeg, nutmeg peel, salt, pepper and turmeric.

    If you can't find something to buy (there are a few sites that import it, you can find it on google), you can make a mixture of spices, that's what I did after I finished my jar and I couldn't find it anywhere. I mixed equal parts of cinnamon, paprika, cumin, nutmeg, turmeric, I added a little ginger powder and salt. No coriander, you probably know that there are two kinds of people in the world: those who love coriander and those who hate it. I'm one of the latter, I think it tastes like dishwashing detergent, uaaah. So. I put them in a jar with a lid, mixed them a few times and the sauce came out wonderful, fragrant and fine, even if a little different from the sauce made with the original grated spice he hanout.

    Ok, to make this sauce, you need a few ingredients and about 90 minutes to guard the pan. It's not very complicated, it's exotic and healthy, a good variation after soups, baked chicken, fish, stuffed peppers and so on. The kitchen will be wrapped in a wonderful aroma, and the children will have big eyes: opa, coconut milk flavored sauce? Good!

    We prefer this sauce with shrimp, but it also goes with chicken, beef or fish. I think it works without meat, I didn't try.

    But be careful, the sauce comes out a little, very little spicy. If you don't want it to be spicy at all, make the mixture and give up the pepper and turmeric. Mine like it, it doesn't sting, it's just a little spicy like that.

    Ingredients for the flavored African sauce:

    • 500 gr cleaned shrimp or chicken or beef (marinated muscle, make soft quickly)
    • 2 tablespoons spice mixture as above
    • a small onion
    • 5 cloves of garlic
    • 4 tablespoons cooking cream
    • 2 cans of 400 gr with diced tomatoes in their own juice
    • 300 gr. coconut milk (canned)
    • a cup of water

    For the garnish, you can use rice, puree, pasta, cous cous, whatever you want, in what quantities you like. I prefer rice and I add a few tablespoons of coconut milk to its boil, so that the flavored garnish comes out. You can do this with couscous and pasta.

    Fry in a pan in a tablespoon of butter and a little water finely chopped onion. When the onion becomes transparent, add the chopped garlic and a tablespoon of spice. In a minute, add the canned tomatoes, the cup of water and the rest of the spice. When it starts to boil, add the meat. If they are shrimp or fish, do not put them now, but in an hour.

    After an hour, the sauce drops a lot. Now add the liquid cream (which you heat in the bowl by pouring a little sauce in turn, if you throw the cream directly into the pan it is cheese) and wait for it to boil. Add the coconut milk, then the shrimp or the fish pieces. After another 10 minutes, taste. Add salt or spice to taste. Cover and let it all sit in the pot for another 10 minutes. The consistency of the sauce should be creamy, dense, orange.

    Sorry about the plating, we all already know that my visual talent is even weaker than the one I cooked.

    And that's it! Try it, be sure to tell me how it comes out and what feedback you have from the eaters!

    How much fat does canned coconut milk have

    On the one hand, canned coconut milk has no lactose, no cholesterol, rarely produces allergies (unlike cow's milk), but contains essential fatty acids Omega-6, manganese, potassium, phosphorus, magnesium. On the other hand, canned coconut milk has more calories and fat than cow's milk and other alternatives (almond milk, rice milk, soy milk) and a low protein intake. Almost all coconut milk fats are saturated, but studies indicate that these vegetable fats are metabolized differently from animal fats, so it may be beneficial. Other experts believe that the proteins it contains are unique and very helpful for a healthy life.

    Coconut milk

    Coconut cream



  1. Grantland

    Wholesale and retail sales at low prices.

  2. Mostafa

    Here there's nothing to be done.

  3. Ross

    I think you are wrong. I can defend my position. Email me at PM, we will discuss.

  4. Jedaiah

    I'm sorry, but in my opinion, you are wrong. I'm sure.

  5. Rooney

    Hardly I can believe that.

Write a message