Coconut Shrimp With Pineapple Sweet Pepper Purée Recipes

AIR FRYER COCONUT SHRIMP WITH PINEAPPLE SALAD

Steps:

• Line a baking sheet with parchment paper. Season the shrimp with 1/2 teaspoon salt and a few grinds of pepper. Beat the eggs in a large shallow bowl with a pinch of salt. Toss the coconut and panko together in another large shallow bowl. Dip the shrimp in the egg, letting the excess drip back into the bowl. Then, drop the shrimp in the coconut mixture and toss to coat, pressing with your fingers to adhere evenly. As you coat the shrimp, lay them on the baking sheet.
• Brush an air fryer rack with olive oil and preheat to 375˚ F. When the air fryer is ready, add half of the shrimp and cook, turning halfway through, until golden brown and cooked through, 6 minutes. Remove to a plate and repeat with the remaining shrimp.
• While the shrimp cook, combine the pineapple, bell pepper and red onion in a bowl. Drizzle with the olive oil, lime juice and sweet chili sauce; season with 1/2 teaspoon salt and a few grinds of pepper. Toss well.
• Before serving, add the watercress to the pineapple salad and toss. Serve the shrimp with the salad and more sweet chili sauce for dipping.

COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE

Steps:

• Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
• Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
• One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
• Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
• Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
• Serve coconut shrimp with dipping sauce.

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE

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.

SHRIMP IN YUCA COCONUT PURéE

Steps:

• Make yuca purée:
• Bring yuca, water, onion, garlic, and 1/2 teaspoon salt to a boil in a 3-quart saucepan, then reduce heat and simmer, uncovered, until yuca is very tender, 10 to 15 minutes.
• Drain in a colander. When yuca is cool enough to handle, remove any stringy fibrous cores and transfer mixture to a food processor. Add coconut milk and remaining teaspoon salt and purée until very smooth, about 1 minute. Transfer to a bowl and keep warm, covered, until ready to serve.
• Make shrimp broth:
• While yuca cooks, simmer shrimp shells in water with 1/2 teaspoon salt in a 1 1/2- to 2-quart saucepan, uncovered, until liquid is reduced to about 2 cups, about 20 minutes. Pour shrimp broth through a sieve into a bowl, discarding shells.
• Purée green bell pepper in cleaned food processor until smooth, about 1 minute.
• Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add pepper purée, onion, garlic, and 1/2 teaspoon salt (mixture will splatter) and sauté, stirring occasionally, until mixture starts to brown, 6 to 10 minutes. Add tomatoes, malagueta peppers or Thai chiles (if using), and 1 cup shrimp broth (reserve remainder for another use) and simmer, stirring occasionally, until liquid is reduced by half, about 6 minutes.
• Toss shrimp with remaining 1/2 teaspoon salt and add to tomato mixture. Cook, stirring frequently, until shrimp are just cooked through, 3 to 4 minutes.
• Remove from heat and stir in cilantro and dendê oil (if using). Serve shrimp over yuca purée.
• *Available at some Latino markets.
• **Available at some Latino markets and sendexnet.com.

OVEN BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 400º.
• Rinse shrimp and drain well on paper towels.
• Combine cornstarch, salt and cayenne pepper in shallow dish and stir with whisk.
• Place egg whites in medium bowl and beat with electric mixer until frothy, about 2 minutes.
• Place coconut in shallow dish.
• Coat baking sheet with nonstick cooking spray.
• Working 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut pressing in gently with fingers.
• Place shrimp on prepared sheet.
• Repeat with remaining shrimp and lightly coat shrimp with cooking spray.
• Bake 20 minutes or until shrimp are done, turning after 10 minutes.
• Serve with pineapple salsa.
• Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice and pepper together until well blended.

COCONUT SHRIMP WITH PINEAPPLE-SWEET PEPPER PURéE

Steps:

• For the Shrimp:.
• In a small bowl beat egg and half-and-half together
• In a separate bowl combine flour and coconut.
• Coat shrimp in egg mixture, followed by pressing it into the coconut mixture until coated fully with shredded coconut.
• In a small frying pan pour oil and heat.
• Fry shrimp until golden brown, flipping after about 60 seconds.
• For the Purée:.
• Roast the pepper in a 400 degree F oven until the skin loosens and is blackened in areas.
• Once cool enough to handle, peel skin, remove seeds and stem, and slice in half.
• Reserve half the pepper for another use, and chop the remaining half finely.
• In a saucepan using an immersion/stick blender, or in an upright blender, purée the pineapple, pepper, cilantro, mint, sugar, and cornstarch.
• Heat over medium until hot, serve immediately.