Slow Cooker Cilantro Coconut Shrimp Recipe2021-06-05
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
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Slow cooker cilantro coconut shrimp recipe. Raw shrimp with coconut milk, lemon garlic seasoning, and red curry paste cooked in 4-6 quart (4-6 L) slow cooker and served with chopped fresh cilantro. This coconut shrimp recipe adapted from https://fitslowcookerqueen.com/
You may also like Mexican Corn and Shrimp Soup:
Slow Cooker Mexican Corn and Shrimp Soup Recipe
Shrimp with vegetables and spices cooked in a slow cooker and served with red pepper sauce (see recipe below).
makes 4 servings
Ingredients: 2 cups (500 ml) reduced-sodium vegetable broth, 5 cups (1.25 L) whole kernel corn, 3/4 cup chopped yellow onion, 1 minced jalapeno pepper, 1 clove garlic, peeled and minced, 12 oz (360 g) raw shrimp, peeled and deveined, 2 tablespoons (30 ml) chopped fresh epazote leaves, , salt and cayenne pepper,to taste, Roasted Red Pepper Sauce (recipe follows)
Instructions: In a slow cooker, combine all ingredients, except epazote leaves, shrimp, salt, cayenne pepper, and Roasted Red pepper sauce. Mix well. Cover the cooker and cook on high-heat setting for 4-5 hours.
Open the slow cooker. Remove soup from the slow cooker and transfer to a food processor. Add epazote leaves and process until smooth. Return mixture to the slow cooker. Stir in shrimp.
Cover cooker and cook on high-heat setting for furhter10 minutes.
Turn off the slow cooker and open the lid. Season shrimp soup with salt and cayenne pepper. Stir well. Ladle into soup bowls and serve immediately.
Roasted Red Pepper sauce Recipe
Makes abot3/4 cup (180 ml)
Ingredients: 2 large red bell peppers, seeded and halved, 1 teaspoon sugar
Instructions: Place halved peppers, skin sides up, on a broiler pan and broil 4-6 inches (10-15 cm) from the heat source until skins are blistered and blackened. Remove broiled red peppers from the broiler and transfer to a plastic bag. Allow staying for 5 minutes, then remove them from the bag and peel off the skins.
Transfer peeled roasted red peppers together with sugar to a food processor. Process until smooth.
Slow Cooker Cilantro Coconut Shrimp Recipe
- 1 pound (480 g) shrimp, deveined
- 30 oz (900 ml) coconut milk
- 15 oz (450 ml) water
- 1-2 tablespoons red curry paste
- 2½ teaspoons lemon-garlic seasoning
- 1/4 cup chopped fresh cilantro
In 4-6-quart (4-6 L) slow cooker, combine all ingredients, except shrimp and chopped fresh cilantro. Stir well.
Cover slow cooker and cook on low-heat setting for 4 hours.
Open the lid and stir in shrimp. Cook for further 15-30 minutes or until shrip are pink and tender.
Turn off slow cooker. Transfer shrimp mixture to a serving plate. Sprinkle with chopped fresh cilantro. Serve immediately.