Cilantro Lime Chili Shrimp with Corn and Fresh Green Beans

Cilantro, Lime and Chili. Those three flavor go together like Peanut Butter and Jelly. That’s why I decided to try them out on some shrimp!

I began by adding some local, organic canola oil from Mighty-Trio Organics to a skillet.

Then I added the shrimp, and cooked them in a chili and garlic powder base

I removed the shrimp, so that it didn’t overcook, and replaced it with corn to get the most out of the spice base.

I steamed the green beans before tossing them together with the other ingredients.

and served the tossed mixture over Jasmine rice.

This meal packed a powerful flavor punch!

Jacquie’s delicious Cilantro Lime Chili Shrimp with Fresh Green Beans and Corn (Inspired by Gina’s Skinny Recipes)

1 pound jumbo tiger shrimp, thawed and pealed.

10 medium green beans

1/2 cup frozen or fresh corn kernels

1 tablespoon cooking oil

2 tablespoons lime juice

2 teaspoons chili powder

2 teaspoons garlic powder

2 teaspoons paprika

salt and pepper to taste

1/2 cup fresh diced cilantro

Begin by sauteing shrimp with cooking oil, lime juice, chili powder, garlic powder and paprika. Set shrimp aside, covered, until everything else is ready.

Once shrimp is removed, add corn to pan and saute until nicely cooked. Meanwhile, steam green beans until tender.

Once veggies are done, replace shrimp and toss with cilantro until mixture is well-coated.

Serve over Jasmine rice (or any other rice you prefer!)


A Celebration for Spring: Coconut Shrimp with Coconut Rice

In honor of what seems to be SPRING outside, I made a delicious festive dinner last night. Coconut shrimp, which can seem like a lot of work, is a fun dish to make. It also tastes 100% better than the deep fried version you can order as an appetizer at a restaurant. There is also a very special element of awesome local to this post… Keep reading to find out…

For the coconut shrimp, you will need an egg or two (one egg would have sufficed for how many shrimp I had), and a mixture of panko bread crumbs (or any other breadcrumbs you have around the house. Crushing up crackers will also work!), dried coconut, and salt and pepper.

For frying, I invested in some local and organic canola oil (which came out to be huge value of my money, I think). Made with polish canola seeds, which are naturally free of GMOs, Mighty Trio Organics grows their canola seeds and produces their canola oil right outside of Edmonton. They sell their products at the Old Strathcona Farmer’s Market and through eat local first’s Good Food Box.

There is a step by step process to making coconut shrimp, and I believe I have finally mastered the art. It’s a matter of making your assembly line efficient. First, dip the shrimpy in the  egg, and make sure that it is coated well.

Next, dip it in the panko breadcrumb and coconut flake mixture. Again, make sure the shrimp is coated well.

Place the shrimpies in a deep frying pan, after having let the oil heat up for a bit first.

Flip them over when the shrimpie’s tails start to turn pink, and they start to curl up on their own.

Local Alert!! I bought these at the Farmer’s Market yesterday morning! Ern’t they beautiful?! It is a sure sign of spring when green beans are back at the market. My GOD was I excited to see these little buggers! I hopped around and did a dance, then bought two bags. How wonderful it is to have seasonal deliciously fresh vegetables locally grown in your own city. Safeway: I have a feeling that we will be seeing less and less of each other as the season progresses…

Tada! Now don’t those look delicious?! I served them with coconut Jasmine rice (sooo good). You can also serve the shrimp with dipping sauce, but I feel they stand well on their own. What a nummy dinner in celebration of the return of spring!!

Jacquie’s Tasty Coconut Shrimp and Coconut Rice (Courtesy of Renee Julia)

12 medium shrimp, shelled and rinsed
1 cup of sweet, flaked coconut
1/2 cup of panko bread crumbs
2 medium eggs
1/2 teaspoon of salt
1/2 teaspoon of black pepper
Enough oil for deep frying or pan frying

Directions

In a large bowl, mix the coconut and panko bread crumbs together and and salt and pepper. Place, in a shallow bowl or small place, the bread crumb mixture. In a second bowl, whisk the eggs. Rinse shrimp and pat dry with paper towel and dip shrimp in the egg, holding each shrimp for a few seconds above the bowl to let excess egg drip. Next, coat the shrimp evenly with the bread crumbs.

Place the shrimp on a plate until you’re ready to fry. If using a deep fryer, preheat to 350F. Fry for about  four minutes until golden brown. I used a deep frying pan with 1.5-2 Tablespoons of canola oil. It worked well, and it did not involve deep frying! Set the fried shrimp on paper towels for one to two minutes to drain off excess grease. Serve hot with coconut Jasmine rice.

Coconut Jasmine Rice (Courtesy of About.com)

2 cups Thai jasmine-scented white rice
2 cups good-quality coconut milk
1 3/4 cups water
2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
1/2 tsp. salt
1/2 tsp. coconut oil, OR vegetable oil
Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you’re expecting company!
When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY!

 


Coconut shrimp curry

What is better on a disturbingly freezing, frigid, bone trembling cold winter’s evening than a steaming bowl of pipping hot coconut shrimp curry? Probably nothing, at all. Nada. It’s most likely the best thing to warm your cold winter’s soul, at least until the slow slow rise to human livable temperatures begins in about a week or so (I SWEAR, Spring will come at some point! If not soon, it will come eventually. And despite all you nay-sayers, I will will strive to remain positive.. Although I’m increasingly finding it difficult to do myself…)

This shrimp curry recipe is unbelievably easy. In fact, I only used two ingredients for the base: Coconut milk, and Thai kitchen red curry paste.

Just mix the two ingredients together in a saucepan (or wok, in my case), add veggies and shrimp, simmer until all ingredients are delicious and tender, and serve on rice!

I used Jasmine Rice. Hmmm Jasmine rice. I’ve been having quite a love affair with this rice. It’s got such a tasty light flavor. Serve it with your next stir fry. Trust me, you’ll love it!

I used pre-cooked shrimp for this recipe, as it was ironically cheaper than the uncooked shrimp at save-on foods. You can really use whichever protein you like, like chicken, or even tofu.

This recipe will be sure to warm your belly (and taste buds) until spring decides to grace us with its presence once again…

 

Super delicious (and quick!) Coconut Shrimp Curry (courtesy of Steamy Kitchen)
2 tablespoons red curry paste
12 ounces coconut milk (I used 1 whole can)
1 red bell pepper, seeded and cut into strips
6 ounces fresh mushrooms, sliced
1/2 pound uncooked, peeled shrimp (pre-cooked worked just as well!

cooked Jasmine  rice, to serve

Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Serve over cooked rice.


*Tip: Make sure to make extras, or within seconds, your bowls will look like this!

 

 


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