Coconutshrimppizza Recipes

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THIN & CRISPY PIZZA



Thin & Crispy Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup water
3 tablespoons extra-virgin olive oil, plus more for brushing
2/3 cup pizza sauce
1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces)

Steps:

  • Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
  • Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
  • Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.

COCONUT SHRIMP PIZZA



Coconut Shrimp Pizza image

Make and share this Coconut Shrimp Pizza recipe from Food.com.

Provided by Food.com

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (13 7/8 ounce) package pizza dough
4 tablespoons butter
3 garlic cloves, chopped fine
1/2 cup panko breadcrumbs
1/2 cup sweetened flaked coconut
2 eggs
3/4 lb small shrimp, peeled and deveined
2 cups canola oil
12 ounces shredded mozzarella cheese
1 red fresno chile, sliced into thin rounds
1 1/2 cups diced pineapple
1/2 red onion, sliced thin into 1/2 moons
2 tablespoons chopped scallions, green part only
kosher salt
ground black pepper

Steps:

  • Equipment:.
  • Baking sheet with parchment.
  • Skillet.
  • Wood Cutting board.
  • Heat oven to 425 degrees F. Line a baking sheet with parchment paper. Unroll pizza dough and place on prepared baking sheet, stretching to make into a rectangle. In a small saucepan, melt butter over medium heat with garlic. Brush melted garlic butter on dough and bake for 8 minutes. Set aside.
  • In a shallow dish, stir to combine panko, shredded coconut, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place eggs in a separate shallow bowl or dish and beat with a whisk. Coat shrimp in egg then coat in panko and coconut. Place on a plate or tray.
  • Heat canola oil in a medium skillet over medium heat. Cook shrimp until lightly golden, about 1-2 minutes per side. Drain cooked shrimp on a towel-lined plate.
  • To prepare pizza, top crust with half of the shredded mozzarella, chilis, pineapple, red onion and coconut shrimp. Sprinkle over remaining cheese and bake until crust is golden and cheese is melted, about 6-10 minutes.
  • Transfer to a cutting board and garnish with chopped scallions.

SPICY COCONUT AND LIME GRILLED SHRIMP



Spicy Coconut and Lime Grilled Shrimp image

This easy recipe blends together coconut and lime and adds just a touch of spice with jalapeno peppers. A perfect appetizer for summer cookouts.

Provided by Molly O

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 9

2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
⅓ cup chopped fresh cilantro
⅓ cup shredded coconut
¼ cup olive oil
¼ cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers

Steps:

  • Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g

COCONUT BERRY PIZZA



Coconut Berry Pizza image

This recipe makes a great breakfast dish or eye-catching appetizer, as well as a scrumptious dessert for parties and picnics. I've made it so many times and always receive lots of compliments! -Joan Warner Carr, Kingwood, West Virginia

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 9

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 tablespoons seedless raspberry jam
1 carton (8 ounces) frozen whipped topping, thawed
4 medium kiwifruit, peeled and sliced
1-1/3 cups sliced fresh strawberries
1-1/3 cups each fresh raspberries, blueberries and blackberries
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Unroll crescent dough and place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.

Nutrition Facts :

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