Island Coconut Shrimp Recipes

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AIR-FRYER COCONUT SHRIMP



Air-Fryer Coconut Shrimp image

Panko crumbs give this spicy air-fryer coconut shrimp its crunch. It's perfect as an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1/2 pound uncooked large shrimp
1/2 cup sweetened shredded coconut
3 tablespoons panko bread crumbs
2 large egg whites
1/8 teaspoon salt
Dash pepper
Dash Louisiana-style hot sauce
3 tablespoons all-purpose flour
SAUCE:
1/3 cup apricot preserves
1/2 teaspoon cider vinegar
Dash crushed red pepper flakes

Steps:

  • Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, salt, pepper and hot sauce. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. , Place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes; turn shrimp and continue cooking until coconut is lightly browned and shrimp turn pink, another 4 minutes., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Nutrition Facts : Calories 423 calories, Fat 10g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 440mg sodium, Carbohydrate 59g carbohydrate (34g sugars, Fiber 2g fiber), Protein 25g protein.

CARIBBEAN COCONUT RICE WITH ISLAND PARADISE SHRIMP



CARIBBEAN COCONUT RICE WITH ISLAND PARADISE SHRIMP image

Number Of Ingredients 18

Caribbean Coconut Rice
3 cups minute rice
2.5 cups coconut milk (whatever equals 1 can)
1/2 cup water
1 bunch fresh cilantro (~ 2 cups chopped)
2/3 can drained & chopped pineapple chunks in its own juice (no syrup)
3 limes
Fresh-cracked sea salt to taste
Hot pepper spice to taste - I use Out of Our Gourd hot pepper spice blend from the Dane County Farmer's Market:
http://bountifulcupboard.com/issue_pdf/BC6_pdf/BC_6_17-21.pdf
Island Paradise Shrimp
1 bag frozen, peeled, deveined, fully-cooked shrimp
3 tablespoons butter
1 lime
1/2 cup chopped cilantro
1/3 can drained & chopped pineapple (whatever is left over from rice)
Fresh-cracked garlic sea salt to taste. I use this one:
http://www.mccormick.com/productdetail.cfm?id=12158

Steps:

  • Rice preparation: Prepare rice according to package, but use mixture of coconut milk & water for the liquid. Let stand for an additional 5 minutes so that when you fold in the remaining ingredients, the cilantro doesn't completely melt from the heat. Or, you could fold the cilantro into the rice right before serving. Shrimp preparation: prepare frying pan with butter on medium heat. Add shrimp, lime juice, pineapple and garlic sea salt. Sauté for around 7 minutes or until shrimp is heated throughout. Fold in chopped cilantro and sauté for an additional 1 or 2 minutes before serving. Makes 6 small servings.

ISLAND COCONUT SHRIMP



Island Coconut Shrimp image

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

Provided by Ijustcametoeat

Categories     Hawaiian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb shrimp
2 cups flour
garlic salt
3 eggs
2 cups shredded coconut
12 ounces panko breadcrumbs (tempura breading)
1 1/2 cups oil (veg or seseme)

Steps:

  • Heat oil in a pan on medium low (if oil is too hot the breading will fall off).
  • Butterfly the shrimp; leave tail on.
  • Spread flour on a plate.
  • Mix eggs into a small bowl.
  • Mix bag of panko and 1 cup of coconut into medium bowl
  • Sprinkle a little garlic salt each shrimp.
  • Cover the shimp with flour on plate.
  • Dip flour covered shrimp into egg untill wet.
  • Place shrimp into panko/coconut bowl and squeeze the batter on.
  • Cook in oil until golden brown.

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

GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA



Grilled Coconut Shrimp Kabobs With Island Salsa image

Coconut milk, lime, chili peppers and pineapple season the shrimp, served with a coconut, cilantro salsa. Posted for ZWT

Provided by BakinBaby

Categories     Caribbean

Time 21m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb shrimp (shell on)
1/3 cup coconut milk
2 tablespoons lime juice
1 garlic clove (minced)
1 teaspoon red chili pepper (seeded or minced)
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon white pepper
12 pineapple chunks (fresh)
1 cup flaked coconut
1 cup cilantro (chopped)
1 cup green onion (diced)
2 tablespoons lime juice
2 tablespoons ginger (fresh or minced)
1 teaspoon garlic clove (minced)
1/2 teaspoon sea salt
1/2 cup olive oil

Steps:

  • Peel,and devein shrimp, retaining tails; set aside.
  • Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
  • Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
  • Arrange coconut shrimp on large lettuce leaves on individual serving plates.
  • Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.

Nutrition Facts : Calories 584.6, Fat 39.2, SaturatedFat 13.5, Cholesterol 239, Sodium 1441.3, Carbohydrate 31.9, Fiber 3.5, Sugar 21.5, Protein 27.8

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Top Asked Questions

How do you cook shrimp in a coconut mixture?
Coat shrimp in coconut mixture: Transfer shrimp to shredded coconut mixture, scoop some of the mixture over the shrimp then press to get the mixture to stick well on both sides. Set each on baking sheet while preparing the remaining: Align prepared shrimp on an 18 by 13-inch baking sheet, repeating process until all of the shrimp are coated.
How to make parrot Bay coconut shrimp?
Here’s what you need to make Parrot Bay coconut shrimp: In a deep bowl, combine bread crumbs, cornstarch, and coconut flakes. In a small bowl, combine pina colada mix, powdered sugar, and rum. Place additional cornstarch in a separate small bowl. Heat oil to 375 degrees.
How do you make red lobster shrimp Pina Coladas?
Recreate this Red Lobster shrimp at home. In a deep bowl, combine the bread crumbs, 1/4 cup cornstarch, and the coconut and set aside. Combine the pina colada mix, the powdered sugar and the rum in a small mixing bowl and set aside. Place 1/2 cup cornstarch in a separate bowl.
How do you cook raw shrimp in the oven?
Prepare the shrimp and coat as directed in the flour, eggs and coconut mixture. Align on a baking sheet. Spray the shrimp with a fair amount of olive oil cooking spray, turn and spray opposite side. Bake in preheated oven about 10 minutes or until shrimp are just cooked through.

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