Fast Coconut Shrimp Recipes

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EASY COCONUT SHRIMP



Easy Coconut Shrimp image

Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.

Provided by Sally

Categories     Dinner

Time 30m

Number Of Ingredients 11

1/3 cup all-purpose flour or whole wheat flour (spoon & leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3-4 Tablespoons vegetable oil or coconut oil*
optional for topping: 1 Tablespoon finely chopped cilantro
3 Tablespoons Thai chili sauce
6 Tablespoons orange, peach, or apricot jam or preserves

Steps:

  • Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
  • Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  • Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time- do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
  • Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
  • Cover and store leftover shrimp in the refrigerator for up to 3 days.

QUICK COCONUT SHRIMP



Quick Coconut Shrimp image

These coconut-fried shrimp are downright addicting. If you ask me, the bigger the shrimp, the better. That way you can pick up even more of that sweet pina colada sauce. -Debbi Barate, Seward, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

1 pound uncooked jumbo shrimp (about 12), peeled and deveined
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
1-1/3 cups sweetened shredded coconut
Oil for deep-fat frying
1 jar (12 ounces) pineapple preserves
1 tablespoon frozen nonalcoholic pina colada mix, thawed

Steps:

  • Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a small bowl, combine preserves and pina colada mix. Serve with shrimp.

Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 81mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.

FAST COCONUT SHRIMP



Fast Coconut Shrimp image

Tender shrimp are nicely coated with crumbs and coconut in this elegant appetizer. The rum and marmalade sauce on the side is a tasty complement.-Elaine Bonica, Bethel, Maine

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen (1-1/3 cups sauce).

Number Of Ingredients 8

1 large egg
1 tablespoon water
1 cup panko bread crumbs
1 cup sweetened shredded coconut
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Oil for deep-fat frying
1 jar (12 ounces) orange marmalade
1/4 cup rum

Steps:

  • In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture. , In an electric skillet or deep fryer, heat 1/4 in. of oil to 375°. Fry shrimp, a few at a time, until golden brown, 1-2 minutes on each side . Drain on paper towels., Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp.

Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

COCONUT SHRIMP



Coconut Shrimp image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 9

Canola or safflower oil, for frying
1/2 cup plain bread crumbs
1/2 teaspoon salt, eyeball it in palm of hand
2 pinches ground cayenne pepper
1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
1 lime
1 cup shredded coconut
2 egg whites
1 pound large fantail shrimp, deveined and peeled -- ask for easy peels at fish counter

Steps:

  • Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
  • Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
  • Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
  • TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

EASY SKILLET COCONUT SHRIMP



Easy Skillet Coconut Shrimp image

Provided by Bev Weidner

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 cup jasmine rice
1/2 cup coconut milk
1 teaspoon lime zest plus 1 tablespoon lime juice
1 shallot, finely chopped
Kosher salt
2 tablespoons chopped fresh cilantro
5 tablespoons coconut oil
1/4 cup dried coconut chips
1/4 cup panko
Kosher salt and freshly ground black pepper
1 pound sugar snap peas, strings removed
1 pound jumbo shrimp, peeled and deveined
1/2 teaspoon lime zest plus 1 tablespoon lime juice
2 cloves garlic, grated
1 tablespoon chopped fresh cilantro
3 cups frozen mango
1 ripe banana
1 1/2 cups almond milk
1/2 cup coconut milk
Zest and juice of 1 lime
1 cup ice

Steps:

  • For the rice: Preheat the oven to 400 degrees F.
  • Add the rice, coconut milk, lime zest, shallot, 1/2 teaspoon salt and 1 cup water to a rice cooker. Follow the manufacturer's instructions and cook until all the liquid is absorbed and the rice is tender. Fluff with a fork. Keep the rice in the cooker until ready to serve. Right before serving, transfer the rice to a serving dish and sprinkle the lime juice and cilantro over the top.
  • For the shrimp: Meanwhile, melt 1 tablespoon coconut oil in a medium skillet over medium heat. Add the coconut chips and panko. Sprinkle with a pinch of salt, then toss to coat. Cook, stirring frequently, until everything is toasted and golden, 4 to 5 minutes. Remove from the heat and set aside.
  • Heat a large cast-iron skillet over high heat. Add 2 tablespoons coconut oil and heat until shimmering. Carefully add the snap peas in a single layer. Let cook without moving until charred on one side, about 1 minute. Stir and cook until charred all over, another 1 to 2 minutes. Sprinkle with salt. Remove the peas to a serving platter.
  • Heat the same cast-iron skillet over high heat. Add the remaining 2 tablespoons coconut oil and heat until shimmering. Add the shrimp, lime zest, garlic, 1 teaspoon salt and a few grinds of black pepper and stir so shrimp is equally coated and distributed in the pan. Cook, stirring occasionally, until the shrimp is opaque and slightly browned, 3 to 4 minutes. Sprinkle the shrimp with lime juice and top with some of the panko mixture and cilantro. Serve the shrimp with the snap peas and coconut rice and top everything with the remaining panko mixture.
  • For the dessert: Layer the mango, banana, almond milk, coconut milk, lime zest and juice in a blender with ice. Blend until smooth. Add more ice if desired. Serve in glasses with straws.

COCONUT SHRIMP I



Coconut Shrimp I image

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Provided by LINDAV10

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 6

Number Of Ingredients 8

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Steps:

  • In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  • Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  • Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g

BISQUICK QUICK COCONUT SHRIMP



Bisquick Quick Coconut Shrimp image

This is recipe is out the Betty Crocker Bisquick Weeknight M,eals October 2005. These shrimp are very good--a lot of the coconut sticks to the shrimp. they will be covered in the coconut! the sauce is just okay maybe you know of a better one.... though it is a good basic sauce for these.

Provided by ICook4dannyPuddin

Categories     Spring

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 lb shrimp, uncooked peeled deveined medium tails removed (31 to 35, thawed if frozen)
1 cup original Bisquick baking mix
1 egg
3/4 cup milk
1 cup vegetable oil
2 1/2 cups flaked coconut
1/2 cup chili sauce
1/2 cup apricot preserves

Steps:

  • Pat shrimp dry with paper towels.
  • Add Bisquick mix, eggs and milk and mix well then add shrimp gently, stir to coat well.
  • In skillet heat over oil over medium heat to 375°F.
  • Place half of the coconut on a dish ( add the other half after coating half of the shrimp) cooking in batched remove shrimp one at a time from the batter and coat with coconut, place in oil in single layer, cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink. drain on paper towels.
  • Mix chilli sauce and apricot preserves to make the dipping sauce for the shrimp.

Nutrition Facts : Calories 747.6, Fat 52.2, SaturatedFat 15.5, Cholesterol 187.2, Sodium 845, Carbohydrate 50.5, Fiber 3.2, Sugar 27.9, Protein 21.2

THE BEST COCONUT SHRIMP EVER



The Best Coconut Shrimp Ever image

Got this recipe from a Family Circle magazine years ago. I am so glad I found it, it is one of my favorite recipes and is always a hit!! Note: Servings and yields are estimated as it depends on what size shrimp you use.

Provided by Michele Lee

Categories     < 60 Mins

Time 31m

Yield 36 or more, 8-10 serving(s)

Number Of Ingredients 10

1 (7 1/4 ounce) bottle Chinese duck sauce
1/4 cup ketchup
1 tablespoon low sodium soy sauce
1 1/2 pounds.- shrimp, large or 1 medium size shrimp
3/4 cup blanched whole almond
7 ounces about 2 2/3 cups sweetened flaked coconut, divided
1/2 cup all-purpose flour
2 eggs, lightly beaten
1/4 teaspoon salt
vegetable oil (for frying)

Steps:

  • Dipping Sauce:.
  • In small bowl combine all ingredients. Stir till smooth. If makeing ahead of time and refrigerating, return to room temp before serving.
  • Coconut Shrimp:. Buy shrimp cleaned and with the tails Left On --
  • 1. Rinse shrimp in cool water and pat dry.
  • 2. In food processor, combine almonds and 2/3 cup of coconut. Pulse till finely ground.
  • 3. In medium size shallow dish, blend together almond-coconut mixture, remaining coconut and flour.
  • 4. In small bowl whisk together eggs and salt. Set up assembly line for coating shrimp.
  • 5.Dip a few pieces in eggs, allowing excess to drip back in bowl. Then coat in in coconut mixture gently pressing with hands to help it adhere.
  • 6. Place on waxed paper lined bakeing sheet. At this point You can cover in plastic wrap and store till ready to fry. (I have done it to this point about 5 hours in advance with no problems).
  • 7. Heat oil to 375 degrees on deep fry thermometer, if you don't have a thermometer, fry a 1 inch bread cube. It should crisp up golden brown in 30 - 40 seconds.
  • 8. Fry shrimp a few at a time, 1 to 2 minutes, till golden brown.
  • 9. Remove with slotted spoon and let drain on paper towels.
  • Serve warm shrimp with dipping sauce and Enjoy!

Nutrition Facts : Calories 308.4, Fat 17.2, SaturatedFat 8.8, Cholesterol 60.9, Sodium 461.5, Carbohydrate 33.6, Fiber 3.1, Sugar 13.2, Protein 7.3

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