COCONUT SHRIMP
Steps:
- Line a large baking sheet with parchment paper. Set aside.
- OPTIONAL: To butterfly shrimp, insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp's back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don't need to be flat. Season with salt and pepper, set aside.
- In one shallow bowl, add 1/2 cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
- Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
- Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
- In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
- Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
- Serve immediately with sweet chili sauce.
Nutrition Facts : Calories 417 kcal, Carbohydrate 46 g, Protein 30 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 326 mg, Sodium 767 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
COCONUT SHRIMP
You won't believe how easy this is to make, and it's so much cheaper and tastier to make it right at home!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired.
COCONUT SHRIMP WITH A KICK - BAKED OR FRIED
The yummy coconut shrimp you love with a touch of cayenne to liven things up! The tropical goodness of the coconut really adds a nice touch here. I have found these in Southern (tropical) parts of the USA but they are indicative of any tropical local such as parts of Asia, Hawaii, the Caribbean and so on. Two sets of directions allow you choose whether to bake or fry.
Provided by Mamas Kitchen Hope
Categories Coconut
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine cornstarch, salt and cayenne in a shallow dish.
- Beat egg whites in a mixing bowl until stiff peaks form.
- Place coconut in a zipper bag or on a plate.
- Make a slit down inner curve of shrimp and press lightly to flatten shrimp.
- Coat shrimp with cornstarch mixture.
- Holding each shrimp by the tail dip in egg mixture.
- Coat shrimp with coconut.
- To FRY: in hot oil (375°F) fry shrimp a few at a time for 1 1/2 to 2 minutes on each side- or until golden brown- don't overcook! Drain on paper towels or a clean brown paper bag.
- To BAKE: in a 450°F oven bake shrimp on a lightly oiled baking sheet for 12-14 minutes or until brown turning once.
Nutrition Facts : Calories 338.8, Fat 16.3, SaturatedFat 14.2, Cholesterol 64.3, Sodium 837.7, Carbohydrate 36.9, Fiber 2.3, Sugar 21.6, Protein 12.2
COCONUT FRIED SHRIMP
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.
Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.
COCONUT SHRIMP
These coconut shrimp are jumbo shrimp rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that's super easy to make at home.
Provided by Sara Welch
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Place the flour in a medium size bowl along with the salt and pepper. Stir to combine.
- Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
- Dip each shrimp first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.
- Heat 3 inches of oil in a deep large pot to 350 degrees F.
- Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.
- Repeat the process with the remaining shrimp.
- Place the shrimp on a plate. Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.
Nutrition Facts : Calories 326 kcal, Carbohydrate 31 g, Protein 36 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 462 mg, Sodium 688 mg, Sugar 15 g, ServingSize 1 serving
BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE
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
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
CHEWY OATMEAL COCONUT BAR COOKIES
This is a version of a different coconut bar cookie recipe made with butter. I tried it with coconut oil instead and it came out tasting much better. It is also made with much less sugar than the original recipe.
Provided by Carel
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
- Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 34.9 g, Fat 11.5 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 9.5 g, Sodium 3.4 mg, Sugar 21.5 g
COCONUT-LIME MARINATED AND GRILLED SHRIMP
The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.
Provided by Food Network Kitchen
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
- Top with the sliced scallion and serve with the reserved lime wedges.
COCONUT SHRIMP I
I got this recipe off Allrecipes.com I've made this many times and turns out great everytime. You can use whatever kind of dipping sauce you'd like - I use Pina Colada Dipping Sauce and will post recipe for that as well. This is the best coconut shrimp I've ever had-even better than the local seafood restaurant.This was rated 5 out of 5 from 406 reviewers.
Provided by msjill111
Categories Brunch
Time 47m
Yield 3-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2439, Fat 242.5, SaturatedFat 48.4, Cholesterol 132.6, Sodium 687.3, Carbohydrate 56.5, Fiber 3.6, Sugar 26.9, Protein 15
GRANDMOTHER'S OATMEAL COCONUT COOKIES
My grandmother used to always have these cookies when we went to visit. They are the best oatmeal cookie you'll ever eat.
Provided by JULES2JEWELS
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
- Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
- Drop cookie dough by teaspoonful onto baking sheets.
- Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.7 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 85.9 mg, Sugar 11.1 g
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