Coconut Recipes Healthy Recipe For Shrimp Recipe For Chicken

EASY COCONUT SHRIMP OR CHICKEN

Steps:

• Prepare chicken or shrimp.
• Heat oven 400° for SHRIMP.
• Heat oven to 450° for CHICKEN.
• Spray cookie sheet with cooking spray.
• Mix together coconut, bread crumbs, and pecans.
• Coat shrimp or chicken with yogurt.
• Roll the shrimp or chicken in the coconut mixture patting on so it is well coated. Place on cookie sheet and spray lightly with cooking spray.
• Bake shrimp at 400° for about 8 minutes, reduce heat to 350° and bake for another 8 -10 minutes or until golden.
• Bake chicken at 450° for about 15 minutes, reduce heat to 350° and bake for another 15 minutes or until golden.
• Serve with honey/mustard sauce.

COCONUT SHRIMP

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 CHICKEN AND SHRIMP

Steps:

• In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken., In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper., For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.

HEALTHY COCONUT SHRIMP

Steps:

• Preheat oven to 425 degrees.
• Spray a large baking sheet with butter flavored cooking spray.
• In a small bowl combine cornstarch, pepper and salt.
• In a small microwave safe dish heat up honey approximately 30-45 seconds.
• Add lime juice to honey and stir.
• Slowly add in egg whites and continue to stir.
• Place coconut in a thin layer on a pie plate or other relatively flat dish.
• Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut.
• Then place on the baking sheet.
• Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

SPICY CHICKEN AND SHRIMP COCONUT STEW

Steps:

• Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated. Add the chicken broth, kale, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.
• Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery, about 2 minutes. Ladle the stew into warm bowls and serve.

COCONUT-SHRIMP CURRY

Steps:

• Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
• Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
• Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
• Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

THAI SHRIMP, CHICKEN, GRAPEFRUIT, AND COCONUT SALAD

Steps:

• Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
• Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
• Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.

COCONUT CHICKEN

Steps:

• Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
• Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
• Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
• Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.