COCONUT SHRIMP WITH MANGO SALSA
Steps:
- For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
- Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
- Mix together the beer and the self-rising flour in a bowl to make a batter.
- Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
- Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
- Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
- Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
- Continue until all the shrimp are cooked, adding more oil as needed.
- For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
- Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
- Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.
AIR FRYER COCONUT SHRIMP WITH PINEAPPLE SALAD
Some coconut shrimp recipes call for sweetened coconut, but we preferred shredded unsweetened coconut in this recipe. It adds a lot of coconut flavor without making the dish too sweet. Quickly cooked in the air fryer, these shrimp are served with a tangy and sweet pineapple salad and some fresh red pepper to tie everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper. Season the shrimp with 1/2 teaspoon salt and a few grinds of pepper. Beat the eggs in a large shallow bowl with a pinch of salt. Toss the coconut and panko together in another large shallow bowl. Dip the shrimp in the egg, letting the excess drip back into the bowl. Then, drop the shrimp in the coconut mixture and toss to coat, pressing with your fingers to adhere evenly. As you coat the shrimp, lay them on the baking sheet.
- Brush an air fryer rack with olive oil and preheat to 375˚ F. When the air fryer is ready, add half of the shrimp and cook, turning halfway through, until golden brown and cooked through, 6 minutes. Remove to a plate and repeat with the remaining shrimp.
- While the shrimp cook, combine the pineapple, bell pepper and red onion in a bowl. Drizzle with the olive oil, lime juice and sweet chili sauce; season with 1/2 teaspoon salt and a few grinds of pepper. Toss well.
- Before serving, add the watercress to the pineapple salad and toss. Serve the shrimp with the salad and more sweet chili sauce for dipping.
Nutrition Facts : Calories 400, Fat 23 grams, SaturatedFat 13 grams, Cholesterol 194 milligrams, Sodium 637 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Sugar 13 grams, Protein 20 grams
OVEN FRIED COCONUT SHRIMP WITH PINEAPPLE SALSA
Steps:
- see above
OVEN BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA
There is very little fat in this shrimp recipe and it goes great with the pineapple salsa. As always, I sub cilantro for parsley.
Provided by Lvs2Cook
Categories Tropical Fruits
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400º.
- Rinse shrimp and drain well on paper towels.
- Combine cornstarch, salt and cayenne pepper in shallow dish and stir with whisk.
- Place egg whites in medium bowl and beat with electric mixer until frothy, about 2 minutes.
- Place coconut in shallow dish.
- Coat baking sheet with nonstick cooking spray.
- Working 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut pressing in gently with fingers.
- Place shrimp on prepared sheet.
- Repeat with remaining shrimp and lightly coat shrimp with cooking spray.
- Bake 20 minutes or until shrimp are done, turning after 10 minutes.
- Serve with pineapple salsa.
- Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice and pepper together until well blended.
COCONUT FRIED SHRIMP
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another 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, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.
Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.
COCONUT-CRUSTED FRIED SHRIMP
Categories Shellfish Appetizer Fry Cocktail Party Dinner Coconut Seafood Shrimp Summer Poker/Game Night Deep-Fry Party Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
- Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.
SPICY SWEET SHRIMP WITH PINEAPPLE SALSA
I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.
Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.
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