Coconut Cookies Recipes Recipe For Shrimp Recipe For Deviled

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COCONUT SHRIMP



Coconut Shrimp image

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 9

Vegetable oil, for frying
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 cup cornstarch
Pinch cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups shredded sweetened coconut
1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed
Sweet chili or sweet and sour sauce, for dipping

Steps:

  • Heat about 2 inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Meanwhile, put the eggs in one shallow dish. Whisk together the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
  • Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.

COCONUT SHRIMP I



Coconut Shrimp I image

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

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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

DEVILED EGGS WITH CAJUN SHRIMP



Deviled Eggs with Cajun Shrimp image

These deviled eggs are delectable in their own right, but the pan-cooked shrimp doused in Cajun seasoning add a spicy twist. The deviled eggs are seasoned with mayonnaise for creaminess, sweet relish for sweetness, and mustard for tanginess. The smoked paprika brings the flavors together, while the spicy shrimp takes these deviled eggs to the next level.

Provided by Vallery Lomas

Categories     appetizer

Time 20m

Yield 18 deviled eggs

Number Of Ingredients 10

9 hard-boiled eggs, peeled
1/3 cup mayonnaise
1/3 cup sweet relish
2 teaspoons yellow mustard
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Smoked paprika, for sprinkling
18 medium shrimp, peeled and deveined
2 tablespoons unsalted butter
2 teaspoons Cajun or Creole seasoning, such as Tony Chacheres (note that some brands of seasoning contain more salt than others)

Steps:

  • Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
  • Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
  • Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
  • Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
  • Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
  • When ready to serve, top each deviled egg with 1 shrimp.

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