Baked Coconut Shrimp With Pineapple Sauce Recipes

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BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE



Baked Coconut Shrimp with Pineapple Dipping Sauce image

This baked coconut shrimp recipe tastes fried, but it's actually baked in the oven. The pineapple rum dipping sauce adds to the coconut flavor and makes such a tasty addition this shrimp recipe!

Provided by Karly Campbell

Categories     Main Course

Time 25m

Number Of Ingredients 14

1/2 cup melted butter
1/2 cup flour
1/2 teaspoon salt
1 large egg
1/4 cup coconut rum
1 cup sweetened coconut flakes
1/2 cup panko
1 pound large shrimp
1/2 cup sour cream
1/4 cup crushed pineapple
2 tablespoons coconut cream
2 tablespoons sugar
1 tablespoon pineapple juice
1 tablespoon coconut rum

Steps:

  • Preheat oven to 425 degrees.
  • Pour the melted butter over a rimmed half sheet pan to coat the bottom.
  • Add the flour and salt to a small dish and stir to combine.
  • Add the egg and rum to a small dish and whisk well until combined.
  • Add the coconut flakes and Panko to a small dish and stir to combine.
  • Dip each shrimp first in the flour, then the egg mixture, and then the mixture of coconut and Panko to coat.
  • Place the shrimp evenly spaced on the buttered sheet pan and bake for 15 minutes or until cooked through. Flip halfway through cooking.
  • To make the sauce, add all of the ingredients to a small bowl and whisk together.
  • Serve the shrimp with the sauce on the side for dipping.

Nutrition Facts : Calories 688 kcal, Carbohydrate 41 g, Protein 29 g, Fat 40 g, SaturatedFat 26 g, Cholesterol 408 mg, Sodium 1531 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving

EASY COCONUT SHRIMP (RED LOBSTER RECIPE)



Easy Coconut Shrimp (Red Lobster Recipe) image

A healthier version of Red Lobster's Coconut Shrimp Recipe that is made with unsweetened shredded coconut, Panko bread crumbs, and then lightly pan-fried in coconut oil. Serve them with an easy pineapple and yogurt dipping sauce for dinner or in tacos for a quick lunch!

Provided by London Brazil

Categories     Main Course

Time 45m

Number Of Ingredients 16

1 lb. shrimp (peeled and deveined, tails on or off)
⅓ cup flour (gluten free 1-to-1 blend)
½ tsp. paprika
¾ tsp. salt (divided)
¼ tsp. black pepper
1 large egg
1 Tbsp. milk (almond or cashew)
¾ cup unsweetened coconut (finely shredded)
½ cup Panko bread crumbs (gluten-free)
¼ - ½ cup coconut oil
⅓ cup yogurt (plain, Greek, or dairy-free)
¼ cup crushed pineapple (canned, drained)
2 Tbsp. unsweetened coconut (finely shredded)
2 tsp. sugar (or coconut sugar)
⅛ - ¼ salt (to taste)
See this recipe in Healthy Meal Plan #2

Steps:

  • Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
  • Whisk together egg and milk in a medium-sized shallow bowl.
  • Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
  • Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.
  • Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
  • Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.

Nutrition Facts : Calories 303 kcal, Carbohydrate 12 g, Protein 19 g, Fat 20 g, SaturatedFat 16 g, Cholesterol 223 mg, Sodium 882 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE



Baked Coconut Shrimp with Pineapple Sauce image

I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.

Provided by staceywatts

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 30m

Yield 4

Number Of Ingredients 13

½ cup cornstarch
3 egg whites
1 teaspoon coconut extract
1 cup panko bread crumbs
1 cup flaked unsweetened coconut
2 (1 gram) packets sucralose sweetener
16 large shrimp - peeled, deveined, and butterflied with tails on
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can crushed pineapple with juice
½ teaspoon chili garlic sauce
1 (1 gram) packet sucralose sweetener
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
  • Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
  • Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
  • Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 55.6 g, Cholesterol 115.9 mg, Fat 24 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 14.9 g, Sodium 516.3 mg, Sugar 1.9 g

WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE



Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce image

Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 7 servings

Number Of Ingredients 9

1 pound peeled and deveined large shrimp, tails removed
1 cup unsweetened shredded coconut
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 large egg whites
1/4 cup chopped fresh cilantro
1/4 teaspoon red pepper flakes
1 small clove garlic
1/2 small fresh pineapple, peeled, cored and roughly chopped

Steps:

  • Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
  • Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
  • Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

Nutrition Facts : Calories 190, Fat 9 grams, SaturatedFat 8 grams, Cholesterol 95 milligrams, Sodium 640 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 9 grams

BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE RECIPE - (4.5/5)



Baked Coconut Shrimp with Pineapple Dipping Sauce Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 7

1 Tablespoon lime juice
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple preserves
1 pound uncooked large shrimp peeled and deveined
2 egg whites
2 Tablespoons cornstarch
2 cups sweetened flaked coconut

Steps:

  • Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve. Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown. Serve with pineapple dipping sauce.

COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE



Coconut Shrimp with Pineapple Herb Dipping Sauce image

Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.

Provided by Stacey Antine

Categories     HarperCollins     Shrimp     Appetizer     Seafood     Shellfish     Pineapple     Coconut     Bake     Tropical Fruit     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Small Plates

Yield Makes 18

Number Of Ingredients 13

Coconut Shrimp:
1/2 cup unsweetened shredded coconut
1/4 cup whole wheat flour
2 large egg whites
1 tablespoon water
1/2 cup panko bread crumbs
18 large shrimp, shelled and deveined with tail part of shell left on
1 tablespoon low-sodium soy sauce
1/8 teaspoon freshly ground black pepper
Pineapple Herb Dipping Sauce:
1/2 (8-ounce) can pineapple chunks in juice
1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)
Juice of 1/2 lime

Steps:

  • Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
  • Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
  • One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
  • Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
  • Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
  • Serve coconut shrimp with dipping sauce.

OVEN BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA



Oven Baked Coconut Shrimp With Pineapple Salsa image

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

28 large shrimp, peeled, deveined
1/3 cup cornstarch
1/4 teaspoon salt
1/2-3/4 teaspoon cayenne pepper
3 large egg whites
1 1/2 cups sweetened flaked coconut
nonstick cooking spray
1 cup finely chopped fresh pineapple
1/3 cup chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves or 1/4 cup apricot-pineapple preserves
1 tablespoon finely chopped seeded fresh jalapeno
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper

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.

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Provided by girlbob

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

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

ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE



Roasted Shrimp and Pineapple With Peanut Sauce image

This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple and succulent shrimp, which broil in minutes. It's a quick, satisfying dinner with the added bonus of leftover peanut sauce, which will keep well in the fridge for at least five days.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup smooth peanut butter, preferably natural
3 tablespoons unsweetened coconut milk
1 1/2 tablespoons lime juice, more as needed
2 teaspoons brown sugar
2 teaspoons soy sauce
2 teaspoons grated ginger
1 garlic clove, minced
1/2 teaspoon sriracha or other hot sauce
1/4 teaspoon plus a pinch kosher salt, more as needed
1 1/2 tablespoons peanut oil
1/8 teaspoon red-pepper flakes
1 pound cleaned large shrimp
2 cups pineapple chunks
Whole cilantro leaves and torn basil leaves, for garnish

Steps:

  • In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
  • Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
  • Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 812 milligrams, Sugar 13 grams, TransFat 0 grams

PINEAPPLE, MACADAMIA, COCONUT BAKED SHRIMP WITH CITRUS SAUCE



Pineapple, Macadamia, Coconut Baked Shrimp With Citrus Sauce image

No frying, fresh flavors and a great addition of macadamia nuts gives this baked shrimp a great taste. This really isn't hard and cooks very quickly. When I make this for a dinner party, I always get the jumbo shrimp, but a good extra large shrimp will work just fine. TIPS: For the pineapple juice in the recipe, I just bought a couple of cans of the sliced pineapple rings and used the juice in the recipe, but then baked the rings along side the shrimp for a nice side dish. Also ... I love to serve this with a very simple rice pilaf and add some chopped scallions and chopped macadamia nuts to tie all the flavors together. It makes a great easy side dish.

Provided by SarasotaCook

Categories     < 60 Mins

Time 40m

Yield 24 Shrimp, 4-6 serving(s)

Number Of Ingredients 17

24 extra large shrimp, peeled, tails on and deveined
2/3 cup cornstarch
1/2 teaspoon ground red pepper
1/2 teaspoon salt
3 egg whites
1 tablespoon honey
1 tablespoon pineapple juice
1 cup coconut, lightly chopped
1/4 cup macadamia nuts, fine ground
1/2 teaspoon cumin
1 cup orange juice
2 tablespoons lime juice
1/2 cup pineapple juice
2 teaspoons fresh ginger, grated (you could use 1 teaspoon ground, but the fresh gives it so much more flavor)
1/2 teaspoon minced garlic
2 -3 teaspoons cornstarch
pineapple (after using the juice in the recipe, bake the rings along side the shrimp and serve as a side dish)

Steps:

  • Shrimp -- Peel, leave the tails on and devein. To devein, run a knife from the tail to the tip, and make a thin cut, just enough so you can remove the black vein.
  • Dipping Sauce -- It just takes minutes to heat up, but now is a good time to get it ready to go. This can be heated up as the shrimp cooks. Just add everything in a small sauce pan and set on the stove. And remember, if you use the pineapple juice from a can of pineapple rings (save those rings), you can bake those for a side dish as you bake the shrimp.
  • Coatings -- #1) In a small pan or bowl, mix the corn starch, salt and pepper and set to the side. #2) Mix the egg whites, honey and pineapple juice (you may want to heat up the honey for a few seconds in the microwave so it is easier to mix in). Just set to the side. #3) Lastly, add the coconut, macadamia nuts, and cumin -- again, to a small bowl or pie plate and set to the side.
  • NOTE: I chop my macadamia nuts in my small food processor so they are fine ground, remove to the bowl or plate. Now the coconut -- I add this to my food processor and pulse only 1-2 times. Coconut is moist, and you don't want to puree it, so go easy.
  • Shrimp -- Make sure the shrimp are dry, then and dip in the corn starch mixture, this will allow the coating to stick well. Next, the egg white, and then in the nut and coconut mixture.
  • Bake -- Heat your oven to 400 degrees. Either spray a baking sheet with a non-stick spray or I prefer to line the baking sheet with parchment paper. Add the shrimp lying on their sides and spray with a non stick spray, (this will make the coconut crust get golden brown). Bake 7-10 minutes on the middle shelf until golden brown and flip. Cook another 5-7 minutes and they are done. They will start to curl up and the coconut will be golden brown.
  • Note: Remember those pineapple rings? Melt 2 tablespoons butter and 2 tablespoons brown sugar in a small cup in the micro for 10 seconds. Brush on the pineapple rings and put them right on the same baking sheet as the shrimp. They won't take quite as long, so just check them. A great side dish and easy.
  • Sauce -- As the shrimp bakes, your sauce is ready to go. Just heat to medium to medium high, you want it to come to a light boil, and then reduce to medium low. The corn starch once heated will naturally thicken the sauce. If you want it a bit thinner, just add a bit more orange juice or pineapple juice, that is up to you how thick or thin you want it. Serve warm.
  • Serve -- Just ENJOY! I like to serve a little sauce in cups on each plate with the shrimp, the rice pilaf and my grilled pineapple rings.

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From yummly.com


BAKED COCONUT SHRIMP RECIPE - THE GIRL WHO ATE EVERYTHING
2011-01-13 This easy Baked Coconut Shrimp is healthy crispy shrimp with a cool pineapple sauce with some jalapeno for a little kick. This easy Baked Coconut Shrimp is healthy crispy shrimp with a cool pineapple sauce with some jalapeno for a little kick. Home; About; Recipes. Recipe Index; Browse All Recipes; Top 10 Recipes; Tried and True Recipes; Keto Recipes; …
From patapop.com


BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE RECIPE
Baked chicken tenders with breadcrumbs Minecraft duplication 2021 Baked ziti with american cheese Sour cream recipes pasta Oatmeal bread pudding How to use eggletts cooker Green works cleaner target Canning tomatoes whole Apple fritter …
From therecipes.info


COCONUT SHRIMP WITH PINEAPPLE SALSA RECIPE | MYRECIPES
Step 1. Preheat oven to 400°. Advertisement. Step 2. To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry. Step 3. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk.
From myrecipes.com


PINEAPPLE COCONUT SHRIMP RECIPE - FOOD NEWS
Drain and then add in shrimp, coconut flakes, coconut milk, chili sauce and salt. Cook for 4 to 5 minutes or until heated thoroughly, stirring occasionally. Cook for 4 to 5 minutes or until heated thoroughly, stirring occasionally.
From foodnewsnews.com


OVEN BAKED COCONUT SHRIMP WITH PINA COLADA DIPPING SAUCE
2020-08-10 Put the sauce in the fridge and allow the flavors to combine. You can also make this ahead of time. Preheat the oven to 400 degrees. Make sure your shrimp are dry. Prepare an assembly line with two bowls and your baking sheet. I like the use one that has an elevated tray so the shrimp get crispier all around.
From runninginaskirt.com


HEALTHY COCONUT SHRIMP WITH PINEAPPLE SALSA MAKES EASY GLUTEN …
1 1/2 lb medium peeled shrimp. Instructions. Preheat oven 400°F. Coat baking sheet with nonstick cooking spray. In shallow bowl, combine cornstarch, cayenne, and salt. In another bowl, beat egg whites until frothy, about 2 minutes. Place coconut on plate. Coat shrimp with cornstarch mixture, dip into egg whites, and roll in coconut.
From thehealthycookingblog.com


BAKED COCONUT SHRIMP WITH PIñA COLADA SAUCE – WEFUO.COM
2021-12-20 Bake 10-12 minutes till the surface of the shrimp are golden and shrimp are cooked. To make the dipping sauce: Whereas the shrimp are baking, in a small bowl, whisk collectively the pineapple, cream, and honey. Serve the shrimp instantly with the pineapple dipping sauce. Notes. Mix the sauce with an immersion blender in case you like a smoother ...
From wefuo.com


COCONUT SHRIMP - IMMACULATE BITES
2018-09-21 Butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up. Whisk the egg, coconut milk, milk or beer, and flour in a medium mixing bowl until a smooth batter is formed. In another bowl, mix bread crumbs, coconut flakes, and spices. Hold shrimp by tail, dip each shrimp first in batter ...
From africanbites.com


COCONUT SHRIMP WITH PINEAPPLE SAUCE — AMORETTI
2018-08-06 Whisk the flour and dash of salt in bowl #2 and place to the right of bowl #1. In bowl #3, whisk eggs and Toasted Coconut Compound. Set beside bowl #2. Toss panko and unsweetened shredded coconut together in bowl #4. Set at the end of the line. Take a handful of shrimp (bowl #1) and toss in the flour (bowl #2).
From amoretti.com


BAKED COCONUT SHRIMP WITH SPICY PINEAPPLE DIPPING SAUCE
Sep 19, 2015 - Baked Coconut Shrimp with Spicy Pineapple Dipping Sauce are super crispy and slightly sweet, served with a simple 4 ingredient dipping sauce!
From pinterest.ca


BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE | RECIPE | COCONUT …
Aug 9, 2020 - This restaurant-worthy coconut shrimp recipe with a zesty pineapple dipping sauce is ready to for guests in just 30 minutes. Aug 9, 2020 - This restaurant-worthy coconut shrimp recipe with a zesty pineapple dipping sauce is ready to for guests in just 30 minutes. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows …
From pinterest.com


BAKED COCONUT SHRIMP - RECIPES FOR HOLIDAYS
2021-05-10 Line a baking sheet with parchment and spray it with nonstick spray. Place flour in one bowl. Combine egg and coconut milk in a 2nd bowl. And combine shredded coconut and panko in a 3rd bowl. Sprinkle shrimp with salt. Hold the shrimp by the tail and dip in the flour mixture; shake off the excess.
From recipesforholidays.com


COCONUT SHRIMP + PINEAPPLE COCKTAIL SAUCE
2021-08-11 Toss the shrimp in the flour till its evenly coated. Set to the side until all the shrimp are completed. Heat cooking oil to 375F . Drop the shrimp in batches till its golden brown so about 4 minutes. Remove the shrimp from the grease and lightly season with salt. Serve with pineapple cocktail sauce.
From twoandaknife.com


BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA - CHEESE CURD IN …
2020-01-17 Place egg whites in a medium bowl; whisk or beat with a mixer at medium-high speed until frothy (about 2 min). Mix coconut flakes and bread crumbs in a shallow dish. Dredge the shrimp, one at a time, in cornstarch mixture. Dip it in the egg whites, and dredge in coconut mixture. Make sure you are pressing gently with fingers to secure the coconut.
From cheesecurdinparadise.com


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