COCONUT SHRIMP
You won't believe how easy this is to make, and it's so much cheaper and tastier to make it right at home!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired.
QUICK COCONUT SHRIMP
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
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.
BAKED COCONUT SHRIMP
Shredded coconut lends a crunchy and chewy texture to the coating for tender baked shrimp.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 31
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, mix apricot preserves, 1 tablespoon lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
- Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
- In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and 1 tablespoon lime juice. In third shallow bowl, place coconut.
- Coat each shrimp with flour mixture, then dip each side into egg mixture and coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
- Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with preserves mixture.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 6 g, TransFat 0 g
CRISPY COCONUT SHRIMP
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
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
COCONUT SHRIMP
These crispy, crunchy restaurant-style coconut shrimp are a cinch to make at home. Choose from 3 different cooking methods to suit your preferences.
Provided by Amanda Biddle
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Prepare 3 bowls for breading. Place flour in the first bowl with a pinch each of kosher salt and black pepper. In the second bowl, whisk together eggs and water. In the third bowl, combine panko and coconut with 1/2 teaspoon each kosher salt and black pepper.
- Pat shrimp with paper towels to remove excess moisture. One at a time, dredge shrimp in flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Dip in coconut-panko mixture, gently pressing to adhere.
- Heat 2-3 inches of oil in a heavy-bottomed, deep pot to 325 to 350 degrees F. Fry shrimp in batches of 5-6, being sure not to crowd the pot, until the breading is golden and the shrimp are opaque, 3-4 minutes. Use a spider strainer to gently move the shrimp around in the oil for even browning.
- Remove shrimp from the oil with the spider strainer and place them on a double layer of paper towels set on a plate or baking sheet to drain.
- Preheat oven to 425 degrees F with rack in the lower-middle position.
- Place shrimp in a single layer on a baking sheet. Spray both sides with vegetable oil spray (I use an oil spray bottle.)
- Bake for 8-10 minutes, until breading is light golden and shrimp are opaque, turning the shrimp over once halfway through baking.
- Spray shrimp on both sides with vegetable oil spray, as in the baking method. Add shrimp to the air-fryer basket (I like to cook them in batches of 6-7) and fry at 400 degrees F for 6-8 minutes, until breading is golden and shrimp are opaque. Flip shrimp over once during air frying.
- Place Coconut Shrimp on a serving platter and garnish with sliced scallions or chopped cilantro, if desired. Serve hot with dipping sauce.
Nutrition Facts : Calories 575 kcal, Carbohydrate 28 g, Protein 30 g, Fat 38 g, SaturatedFat 29 g, Cholesterol 391 mg, Sodium 1048 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
GAME NIGHT BITES 3-WAYS: COCONUT SHRIMP RECIPE BY TASTY
Here's what you need: large shrimp, kosher salt, paprika, black pepper, garlic powder, all purpose flour, full fat coconut milk, large egg, lemon, panko breadcrumbs, unsweetened coconut flake, fresh thyme leaf, coconut oil, sea salt, sweet chili sauce, lemon wedge
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Line a small baking sheet with parchment paper.
- In a medium bowl, toss the shrimp with the salt, paprika, black pepper, garlic powder, and flour until well coated.
- In a separate medium bowl, whisk together the coconut milk, egg, and lemon zest.
- In another medium bowl, combine the panko bread crumbs, coconut flakes, and 3 tablespoons thyme.
- Working 1 at a time, hold a shrimp by the tail and dip in the coconut milk mixture, then roll in the coconut panko mixture to coat. Set on the prepared baking sheet.
- In a 3-quart skillet, heat the coconut oil over medium heat until it reaches 375°F (190°C).
- Working 4-6 at a time, add the shrimp to the hot oil and fry on each side for 2 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle with sea salt and the remaining tablespoon of thyme.
- Serve the shrimp with sweet chili sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 853 calories, Carbohydrate 56 grams, Fat 56 grams, Fiber 5 grams, Protein 32 grams, Sugar 39 grams
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