Crispy Coconut Shrimp Recipes

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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

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.

CRISPY CURRIED COCONUT SHRIMP



Crispy Curried Coconut Shrimp image

Provided by Mary Nolan

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup shredded, sweetened coconut flakes
1/2 cup panko bread crumbs
2 tablespoons curry powder
1 1/2 teaspoons kosher salt
2 egg whites
1 pound shrimp, peeled and deveined
Lime wedges, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.

CRISPY COCONUT SHRIMP



Crispy Coconut Shrimp image

We used Bisquick to create a crispy tempura batter for coconut shrimp that can be ready in only 30 minutes. Serve with a sweet and tangy dipping sauce made with orange marmalade, apricot preserves and soy sauce.

Provided by By Brooke Lark

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 12

1/3 cup orange marmalade
1/3 cup apricot preserves
1 tablespoon water
1/2 teaspoon soy sauce
2 eggs
1 cup Original Bisquick™ mix
1 cup shredded coconut
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 lb uncooked medium or large shrimp, peeled (with tail shells left on), deveined
1 1/2 cups coconut oil for frying

Steps:

  • In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside.
  • In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt.
  • In large skillet, heat oil over medium heat. Dip each shrimp into eggs, then into Bisquick mixture; dip again in eggs and in Bisquick mixture. Cook shrimp in batches in hot oil about 3 to 4 minutes, turning once, until coating is crisp and golden brown and shrimp are pink. Drain on paper towels.
  • Serve shrimp hot with dipping sauce.

Nutrition Facts : ServingSize 1 Serving

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Provided by girlbob

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  • Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  • Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g

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Top Asked Questions

How do you make shrimp and coconut curry for kids?
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.
What is the best way to cook baked coconut shrimp?
Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. Large plump shrimp, coconut, panko breadcrumbs, and seasonings go beautifully together to create this simple shrimp recipe! Pre-heat oven to 425F Grease a cookie sheet with oil; set aside.
How do you make fried shrimp with coconut and egg?
Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer.
What makes coconut shrimp so crispy?
Panko breadcrumbs: The reason the coconut shrimp, is so crispy is the panko breadcrumbs. While you could use other breadcrumbs, you aren’t going to get that crunch that is irresistible.

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