Coconut Biscotti Recipes Recipe For Shrimp

COCONUT BISCOTTI

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
• Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
• Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
• Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
• Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

EASY SKILLET COCONUT SHRIMP

Steps:

• For the rice: Preheat the oven to 400 degrees F.
• Add the rice, coconut milk, lime zest, shallot, 1/2 teaspoon salt and 1 cup water to a rice cooker. Follow the manufacturer's instructions and cook until all the liquid is absorbed and the rice is tender. Fluff with a fork. Keep the rice in the cooker until ready to serve. Right before serving, transfer the rice to a serving dish and sprinkle the lime juice and cilantro over the top.
• For the shrimp: Meanwhile, melt 1 tablespoon coconut oil in a medium skillet over medium heat. Add the coconut chips and panko. Sprinkle with a pinch of salt, then toss to coat. Cook, stirring frequently, until everything is toasted and golden, 4 to 5 minutes. Remove from the heat and set aside.
• Heat a large cast-iron skillet over high heat. Add 2 tablespoons coconut oil and heat until shimmering. Carefully add the snap peas in a single layer. Let cook without moving until charred on one side, about 1 minute. Stir and cook until charred all over, another 1 to 2 minutes. Sprinkle with salt. Remove the peas to a serving platter.
• Heat the same cast-iron skillet over high heat. Add the remaining 2 tablespoons coconut oil and heat until shimmering. Add the shrimp, lime zest, garlic, 1 teaspoon salt and a few grinds of black pepper and stir so shrimp is equally coated and distributed in the pan. Cook, stirring occasionally, until the shrimp is opaque and slightly browned, 3 to 4 minutes. Sprinkle the shrimp with lime juice and top with some of the panko mixture and cilantro. Serve the shrimp with the snap peas and coconut rice and top everything with the remaining panko mixture.
• For the dessert: Layer the mango, banana, almond milk, coconut milk, lime zest and juice in a blender with ice. Blend until smooth. Add more ice if desired. Serve in glasses with straws.

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

COCONUT SHRIMP I

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.

COCONUT SHRIMP

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.

CRISPY COCONUT SHRIMP

Steps:

• In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside.
• In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt.
• In large skillet, heat oil over medium heat. Dip each shrimp into eggs, then into Bisquick mixture; dip again in eggs and in Bisquick mixture. Cook shrimp in batches in hot oil about 3 to 4 minutes, turning once, until coating is crisp and golden brown and shrimp are pink. Drain on paper towels.
• Serve shrimp hot with dipping sauce.

BAKED COCONUT SHRIMP

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.

BISQUICK QUICK COCONUT SHRIMP

Steps:

• Pat shrimp dry with paper towels.
• Add Bisquick mix, eggs and milk and mix well then add shrimp gently, stir to coat well.
• In skillet heat over oil over medium heat to 375°F.
• Place half of the coconut on a dish ( add the other half after coating half of the shrimp) cooking in batched remove shrimp one at a time from the batter and coat with coconut, place in oil in single layer, cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink. drain on paper towels.
• Mix chilli sauce and apricot preserves to make the dipping sauce for the shrimp.

COCONUT SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Mix well.
• Put other 1/4 cup flour in a bowl.
• Put coconut into another bowl.
• 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 baking sheet lined with wax paper. Refrigerate for 30 minutes.
• Meanwhile, heat oil in deep fryer to 350 degrees (175C).
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes or until golden brown. Carefully remove to paper towels to drain.
• Pina Colada Dipping Sauce.
• 1/2 cup sour cream.
• 1/4 Pina Colado nonalcoholic drink mix.
• 1/4 cup crushed pineapple (canned).
• 2 tablespoons sugar.
• Combine all ingrediants and chill while you prepare the shrimp.

FAST COCONUT SHRIMP

Steps:

• In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture. , In an electric skillet or deep fryer, heat 1/4 in. of oil to 375°. Fry shrimp, a few at a time, until golden brown, 1-2 minutes on each side . Drain on paper towels., Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp.