Creamy Coconut Shrimp Recipe 435

CRISPY COCONUT SHRIMP

Crispy Coconut Shrimp image

Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 35m

Number Of Ingredients 12

Ingredients

1 1/2 cups sweetened shredded coconut
3/4 cup plain dried breadcrumbs
2 large egg whites
1 1/2 pounds medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
4 cups vegetable oil
Bottled sweet-and-sour sauce, for serving
1/2 cup plain yogurt
1 tablespoon freshly squeezed lime juice
1 teaspoon Dijon mustard
1/4 teaspoon curry powder, preferably Madras
Lime wedges, for serving (optional)

Steps:

For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.
Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.

COCONUT SHRIMP

Coconut Shrimp image

Lightly fried shrimp is served with a spicy-sweet dipping sauce for a fun and easy party appetizer.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1 pound medium shrimp, peeled and deveined
2 egg whites
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 cup shredded, unsweetened coconut
1/2 cup vegetable oil
2 teaspoons Scotch bonnet pepper (any color), seeded and minced
Juice of 1 lime
1 tablespoon honey
1 tablespoon dark rum
1/2 teaspoon salt
1 tablespoon vegetable oil

Steps:

For the sauce, combine the Scotch bonnet pepper, lime juice, honey, rum, salt, and oil in a serving bowl. Set aside.
Rinse the shrimp in cold water and pat dry with paper towels. In a small bowl, beat together the egg whites, Worcestershire sauce, and salt. Spread the coconut out on a plate. Coat each shrimp with the egg white mixture and roll in coconut.
Heat 1/4 cup of the oil in a large skillet over high heat until it is very hot. Add half of the shrimp to the oil in a single layer. Fry until golden brown, for 1 1/2 minutes. Turn each one over and cook 2 more minutes. Remove to drain on paper towels. Using the remaining 1/4 cup of oil, repeat the process until all of the shrimp is cooked. Serve the shrimp immediately with the dipping sauce.

CREAMY COCONUT SHRIMP RECIPE - (4.3/5)

Creamy Coconut Shrimp Recipe - (4.3/5) image

Provided by kayjayjohnson

Number Of Ingredients 10

Ingredients

1 lb jumbo shrimp (peeled and deveined with tails off)
Salt and pepper
1 tablespoon olive oil
1 green onion (chopped)
1 tablespoon amaretto liquor
1/2 cup coconut milk
1/4 cup heavy cream
2 tablespoons sugar (or less)
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

Step 1: In a wok heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add shrimp and sauté for 2-3 minutes. Add green onions and amaretto liquor. Cooking for another 1-2 minutes until the shrimp begins to caramelize. Step 2: Remove the shrimp from the pan and set aside. Add to the wok- coconut milk, heavy cream, and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 6 minutes). Step 3: Add shrimp back into the wok and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve over rice. (Makes 4 servings)

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

Coconut Shrimp with the Best Dipping Sauce image

Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
2 large eggs
1 ½ cups sweetened shredded coconut
½ cup panko bread crumbs
8 tablespoons light olive oil, or any high-heat cooking oil
Reynolds® Parchment Paper
¼ cup sweet chili sauce
¼ cup apricot preserves or apricot fruit spread

Steps:

Rinse shrimp in cold water and pat dry with paper towels.
Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g

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