Coconut Shrimp With Guava Sweet And Sour Sauce Recipes

COCONUT SHRIMP WITH DIPPING SAUCE

Coconut Shrimp with Dipping Sauce image

Crunchy shrimp with a sweet and sour dipping sauce -- a favorite restaurant appetizer you can make at home!

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 35m

Yield 14

Number Of Ingredients 14

Ingredients

14 bamboo or wooden skewers (4 to 6 inch)
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 egg
1 teaspoon water
3/4 cup Progresso™ plain panko crispy bread crumbs
3/4 cup shredded coconut
28 uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on
1/2 cup apricot or peach preserves
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/8 to 1/4 teaspoon crushed red pepper flakes

Steps:

Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray.
In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.
Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan.
Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
Serve shrimp with sauce for dipping.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 145 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 18 g, TransFat 0 g

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

Ingredients

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.

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