COCONUT SHRIMP WITH GUAVA SWEET AND SOUR SAUCE
Make and share this Coconut Shrimp With Guava Sweet and Sour Sauce recipe from Food.com.
Provided by alligirl
Categories Coconut
Time 18m
Yield 12 jumbo shrimp, 2 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oil to 350 degrees in medium frying pan.
- In a medium, mixing bowl, combine coconut and panko.
- Dredge shrimp in flour, then in the egg mixture, then in the panko and coconut mix, pressing down firmly to ensure proper breading.
- Fry shrimp until golden brown being sure not to burn. (The coconut contains a high sugar content, which may burn quickly.)
- In a separate saucepan, combine sugar, vinegar, and pineapple juice. Bring to a boil and allow sugar to incorporate into the sauce.
- Add guava concentrate and allow to boil.
- Mix the cornstarch and water to make a slurry. (You may use cornstarch slurry to thicken the sauce to the correct consistency. The sauce should be able to coat a spoon.)
- You may use the sauce as a dip or simply pour the sauce over the shrimp when ready to serve.
Nutrition Facts : Calories 4027.7, Fat 351.8, SaturatedFat 57, Cholesterol 490.7, Sodium 1578.4, Carbohydrate 179.5, Fiber 11.2, Sugar 80, Protein 48.8
COCONUT SHRIMP
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
Time 30m
Yield 6 servings
Number Of Ingredients 9
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SWEET AND SOUR SAUCE WITH GUAVA
Provided by Tyler Florence
Categories condiment
Time 42m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Coat a 3-quart saucepan with oil and place over medium heat. Saute the garlic, ginger, and chili in the hot oil for 2 minutes. Add the guava and tomatoes; continue to cook until soft, about 5 minutes. Stir in the remaining ingredients and simmer until slightly thickened, about 15 minutes. Pass the sauce through a strainer before serving.
EASY COCONUT SHRIMP
Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. -Tacy Holliday Germantown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow 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, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.
Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
HAWAIIAN COCONUT SHRIMP WITH SWEET AND SOUR SOY SAUCE
Make and share this Hawaiian Coconut Shrimp With Sweet and Sour Soy Sauce recipe from Food.com.
Provided by NRG Tribe
Categories Polynesian
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour, sea salt and pepper on a large plate.
- lightly beat egg whites in a medium bowl.
- spread coconut on another large plate.
- dip shrimp in flour then in egg whites.
- roll each shrimp in coconut until well covered.
- heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
- Soy Sauce:.
- Mix all ingredients and stir until sugar is dissolved.
- makes 1 cup.
- Serve shrimp with sweet and sour soy sauce.
DIPPING SAUCE FOR COCONUT SHRIMP
A simple delicious dipping sauce!
Provided by abcd1234
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g
SWEET AND SOUR SHRIMP
Asian-inspired sweet and sour shrimp stir-fry.
Provided by Lanzzz
Categories Shrimp Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
- Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
- Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
- Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
- Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
- Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
- Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
- Garnish each serving with green onions and sesame seeds.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg
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