COCONUT SHRIMP
Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.
Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.
COCONUT SHRIMP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
- Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
- Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
- TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.
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
COCONUT SHRIMP
No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that's served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.
Provided by Margaux Laskey
Categories easy, quick, snack, weeknight, seafood, appetizer, main course
Time 30m
Yield About 24 shrimp
Number Of Ingredients 15
Steps:
- Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
- Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
- Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
- Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
- Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
- Serve immediately with dip.
BAKED COCONUT SHRIMP
Shredded coconut lends a crunchy and chewy texture to the coating for tender baked shrimp.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 31
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, mix apricot preserves, 1 tablespoon lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
- Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
- In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and 1 tablespoon lime juice. In third shallow bowl, place coconut.
- Coat each shrimp with flour mixture, then dip each side into egg mixture and coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
- Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with preserves mixture.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 6 g, TransFat 0 g
EASY COCONUT SHRIMP
Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. -Tacy Holliday Germantown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.
Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
More about "coconut shrimp i recipes"
EASY AND HEALTHY COCONUT SHRIMP RECIPE — EAT THIS NOT …
From eatthis.com
EASY COCONUT SHRIMP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COCONUT SHRIMP CURRY WITH INSTANT RAMEN NOODLES …
From eatingwell.com
TOASTED COCONUT SHRIMP & NOODLE BOWL RECIPE
From farmanddairy.com
COCONUT SHRIMP RECIPE | LAURA IN THE KITCHEN - INTERNET …
From laurainthekitchen.com
AIR FRYER COCONUT SHRIMP - ALL THINGS MAMMA
From allthingsmamma.com
MY FAVORITE HEALTHY RECIPES FOR 2023. - HALF BAKED HARVEST
From halfbakedharvest.com
COCONUT SHRIMP - MAYO CLINIC
From mayoclinic.org
RECIPE SHRIMP IN COCONUT SAUCE - EASY RECIPES
From recipegoulash.cc
COCONUT SHRIMP RECIPE - SERIOUS EATS
From seriouseats.com
COCONUT SHRIMP RECIPE - YAHOO.COM
From yahoo.com
15 FRIED COCONUT SHRIMP RECIPE - SELECTED RECIPES
From selectedrecipe.com
BEST COCONUT SHRIMP RECIPE - HOW TO MAKE COCONUT …
From thepioneerwoman.com
COCONUT SHRIMP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
7 CRISPY COCONUT SHRIMP RECIPES
From allrecipes.com
THE BEST COCONUT SHRIMP (EXTRA CRISPY) - RASA MALAYSIA
From rasamalaysia.com
WEIGHT WATCHERS COCONUT SHRIMP
From msn.com
COCONUT SHRIMP - CAFE DELITES
From cafedelites.com
COCONUT SHRIMP RECIPE - NEWS.YAHOO.COM
From news.yahoo.com
CRANBERRY-COCONUT OATMEAL COOKIES RECIPE | EATINGWELL
From eatingwell.com
15 COCONUT MILK SHRIMP RECIPE - SELECTED RECIPES
From selectedrecipe.com
COCONUT SHRIMP - SUGAR SPUN RUN
From sugarspunrun.com
COCONUT SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
You'll also love