COCONUT SHRIMP
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
GREEN COCONUT SHRIMP AND CHICKEN CURRY
Steps:
- Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
- Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
- Serve over steamed jasmine rice.
COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
SHAKE 'N BAKE COCONUT SHRIMP
Try our SHAKE 'N BAKE Coconut Shrimp. This SHAKE 'N BAKE Coconut Shrimp is so sweet and crispy no one will believe it's a Healthy Living recipe!
Provided by My Food and Family
Categories Spices
Time 27m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.
- Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
- Bake 10 to 12 min. or until shrimp are done.
Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
EASY COCONUT SHRIMP OR CHICKEN
This recipe is super easy and very tasty. The chicken is great, but the shrimp is excellent! We usually serve with a honey/mustard sauce.
Provided by BigNanc
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare chicken or shrimp.
- Heat oven 400° for SHRIMP.
- Heat oven to 450° for CHICKEN.
- Spray cookie sheet with cooking spray.
- Mix together coconut, bread crumbs, and pecans.
- Coat shrimp or chicken with yogurt.
- Roll the shrimp or chicken in the coconut mixture patting on so it is well coated. Place on cookie sheet and spray lightly with cooking spray.
- Bake shrimp at 400° for about 8 minutes, reduce heat to 350° and bake for another 8 -10 minutes or until golden.
- Bake chicken at 450° for about 15 minutes, reduce heat to 350° and bake for another 15 minutes or until golden.
- Serve with honey/mustard sauce.
Nutrition Facts : Calories 612, Fat 34.4, SaturatedFat 13.8, Cholesterol 253.4, Sodium 405, Carbohydrate 22.1, Fiber 4.4, Sugar 5.5, Protein 53.5
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