Coconut Shrimp Cakes Recipes

COCONUT SHRIMP CAKES

Steps:

• In a large mixing bowl combine ½ cup panko crumbs, ¼ cup dried coconut, chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger.
• Add shrimp pieces to the panko mixture and stir until just combined.
• Lightly grease your hands with cooking spray.
• Shape the mixture into 4 balls. Set aside.
• In a separate dish combine remaining panko crumbs and coconut.
• Roll shrimp balls in the panko mixture.
• Press to form each ball into a 4-inch patty.
• Heat the vegetable oil in a large skillet set over medium-high heat.
• Add patties to the hot oil and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Make sure to add more oil if needed.
• Remove from pan and transfer to paper towel lined plate.
• Transfer to serving platter and garnish with cilantro; serve with lime wedges.

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.

COCONUT CURRY SHRIMP CAKES W / PAPAYA LIME SAUCE

Steps:

• in a small saute pan add curry powder on medium heat until fragrant, 30-45 seconds, remove.
• mix curry powder and next 13 ingredients, stir well and refrigerate for 1 hour.
• divide into 8 patties, and spray a saute pan with cooking spray or use 1 tbsp olive oil.
• add 4 patties, cook for 5 mins per side until browned, repeat.
• (or you can preheat your oven to 375, spray a pan with spray and cook 10 mins per side).
• for sauce:.
• process papaya, lime juice, water and sugar until smooth.
• to serve:.
• place salad greens on 4 plates.
• top each plate with 2 shrimp cakes, top with sauce, garnish with toasted sesame seeds, serve.

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 the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together 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.
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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.

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.