AIR FRYER COCONUT SHRIMP
These air-fryer coconut shrimp are the perfect combination of savory and sweet. Serve with a sweet chile sauce, for dipping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
- Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
- Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
- Preheat the air fryer to 385 degrees. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
- Serve the coconut shrimp with some sweet chile sauce for dipping.
WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE
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
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
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
AIR FRYER COCONUT SHRIMP
Coconut shrimp come out great in the air fryer, and are served with a simple spicy honey-lime dip.
Provided by SUSUMILLER
Categories Appetizers and Snacks Seafood Shrimp
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Stir together flour and pepper in shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and shake off excess. Then dip floured shrimp in egg, and allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place on a plate. Coat shrimp well with cooking spray.
- Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.
- Meanwhile, whisk together honey, lime juice, and serrano chile in small bowl for the dip.
- Sprinkle fried shrimp with cilantro and serve with dip.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 27.6 g, Cholesterol 147.1 mg, Fat 9.1 g, Fiber 2.2 g, Protein 13.8 g, SaturatedFat 6.6 g, Sodium 316.4 mg, Sugar 12.7 g
COCONUT-CRUSTED SHRIMP
Dijon mustard helps the coating of panko breadcrumbs and shredded coconut stick to the shrimp in this tropical-inspired dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
- In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
- Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.
Nutrition Facts : Calories 290 g, Fat 12 g, Fiber 1 g, Protein 27 g, SaturatedFat 4 g
COCONUT SHRIMP I
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
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
COCONUT CRUSTED GULF SHRIMP
Make and share this Coconut Crusted Gulf Shrimp recipe from Food.com.
Provided by Member 610488
Categories Savory
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel the shrimp, leaving only the tail on. Skewer the shrimp, three to a skewer, leaving about a half inch between each.
- Combine the ingredients for the coconut crust and the beer batter. Dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
- Heat the vegetable oil in a deep, heavy skillet to 375°F Put the skewers in and fry until golden brown. Drain, and serve with the plum sauce.
- Plum sauce: Combine all ingredients in a stainless steel saucepan. Bring to a light boil and cook for about ten minutes. Puree. Refrigerate what's not used right away.
Nutrition Facts : Calories 348, Fat 6.8, SaturatedFat 3.3, Cholesterol 233.4, Sodium 1144.8, Carbohydrate 48.1, Fiber 1.8, Sugar 35.3, Protein 21.3
NEELY'S JUMBO COCONUT SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oil in a deep-fryer to 350 degrees F.
- Butterfly shrimp and set aside.
- In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
- Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
- Mix all ingredients in a small bowl.
QUICK COCONUT SHRIMP
These coconut-fried shrimp are downright addicting. If you ask me, the bigger the shrimp, the better. That way you can pick up even more of that sweet pina colada sauce. -Debbi Barate, Seward, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the 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 small bowl, combine preserves and pina colada mix. Serve with shrimp.
Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 81mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
COCONUT CRUSTED SHRIMP
Make and share this Coconut Crusted Shrimp recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a large pot of oil to 350 degrees F.
- Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.
- Open and flatten the two halves like a book, so that it resembles a butterfly.
- Remove the vein.
- Make an egg wash by whisking the eggs together with the chili flakes and a little water.
- Season shrimp with salt and pepper.
- Dip the butterflied shrimp into the egg wash and then coat in coconut.
- Deep fry in hot oil until golden and crispy and shrimp is cooked through.
Nutrition Facts : Calories 20.9, Fat 1, SaturatedFat 0.6, Cholesterol 28.3, Sodium 20.1, Carbohydrate 0.8, Fiber 0.1, Sugar 0.7, Protein 2
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- Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere.
- Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.
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