BAKED COCONUT SHRIMP
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
- Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g
TWICE-COOKED COCONUT SHRIMP
Make and share this Twice-Cooked Coconut Shrimp recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F.
- Peel, de-vein, and wash the shrimp; dry well with paper towels.
- In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
- Place the coconut into a shallow dish or pan.
- Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
- Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
- Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
- While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
- Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.
BAKED COCONUT SHRIMP
With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.
Provided by Catherine McCord
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
- Pat the shrimp dry.
- Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
- Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
- When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
- Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
- Serve the coconut shrimp with the dipping sauce on the side.
TWICE-COOKED COCONUT SHRIMP RECIPE
Provided by á-48473
Number Of Ingredients 13
Steps:
- Peel, devein and wash shrimp. Dry well on paper towels. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
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.
More about "twice cooked coconut shrimp recipes"
COCONUT SHRIMP - DAMN DELICIOUS
From damndelicious.net
5/5 (5)Estimated Reading Time 2 minsServings 6Total Time 20 mins
7 CRISPY COCONUT SHRIMP RECIPES
From allrecipes.com
CRISPY BAKED COCONUT SHRIMP | GIMME DELICIOUS
From gimmedelicious.com
EASY COCONUT SHRIMP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SUPER EASY BAKED COCONUT SHRIMP RECIPE | THE RECIPE …
From therecipecritic.com
SHRIMP AND ANDOUILLE WITH SWEET POTATOES RECIPE | FOOD NETWORK …
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
EASY COCONUT SHRIMP – A COUPLE COOKS
From acouplecooks.com
TWICE-COOKED COCONUT SHRIMP | RECIPE | COCONUT SHRIMP RECIPES, …
From pinterest.ca
OVEN FRIED COCONUT SHRIMP WITH THAI PINEAPPLE CHILI SAUCE.
From halfbakedharvest.com
WHAT TO SERVE WITH COCONUT SHRIMP: 15+ TASTY RECIPE IDEAS
From pl.bakeitwithlove.com
TWICE-COOKED COCONUT SHRIMP RECIPES
From recipeso.net
TWICE-COOKED COCONUT SHRIMP - NONONSENSE.RECIPES
From nononsense.recipes
WHAT TO SERVE WITH COCONUT SHRIMP: 15+ TASTY RECIPE IDEAS
From fr.bakeitwithlove.com
THE BEST COCONUT SHRIMP (EXTRA CRISPY) - RASA MALAYSIA
From rasamalaysia.com
WHAT TO SERVE WITH COCONUT SHRIMP: 15+ TASTY RECIPE IDEAS
From nl.bakeitwithlove.com
WHAT TO SERVE WITH COCONUT SHRIMP: 15+ TASTY RECIPE IDEAS
From bakeitwithlove.com
WHAT TO SERVE WITH COCONUT SHRIMP: 15+ TASTY RECIPE IDEAS
From sv.bakeitwithlove.com
EASY BAKED COCONUT SHRIMP RECIPE - SKINNYTASTE
From skinnytaste.com
WHAT TO SERVE WITH COCONUT SHRIMP: 15+ TASTY RECIPE IDEAS
From ja.bakeitwithlove.com
WHAT TO SERVE WITH COCONUT SHRIMP: 15+ TASTY RECIPE IDEAS
From de.bakeitwithlove.com
COCONUT SHRIMP - COOKING CLASSY
From cookingclassy.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #main-dish #fruit #seafood #oven #easy #beginner-cook #dinner-party #fall #finger-food #holiday-event #kid-friendly #romantic #spring #summer #winter #nuts #shrimp #deep-fry #dietary #seasonal #valentines-day #coconut #shellfish #taste-mood #equipment #presentation #technique
You'll also love