ISLAND COCONUT SHRIMP
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
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.
COCONUT SHRIMP I
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
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
COCONUT SHRIMP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
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 COCONUT SHRIMP
Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. -Tacy Holliday Germantown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.
Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
BAKED COCONUT SHRIMP
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
COCONUT SHRIMP
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
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.
COCONUT SHRIMP
Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with 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 bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.
Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.
COCONUT JUMBO SHRIMP
Make and share this Coconut Jumbo Shrimp recipe from Food.com.
Provided by Diana Thompson
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp; dry on paper towels.
- Mix the flour, cornstarch, salt and pepper in a medium bowl.
- Add oil and the ice water to the dry ingredients; stir to blend.
- Heat the oil to 350 degrees in an electric skillet.
- Dip the shrimp in the batter, then roll each shrimp in the coconut.
- Fry shrimp for about 4 minutes, or until lightly browned.
- Do not overcook!
- Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
- Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.
More about "islandcoconutshrimp recipes"
COCONUT SHRIMP: QUICK & EASY RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (5)Total Time 50 minsCategory AppetizerCalories 349 per serving
- In a medium bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, garlic powder, and onion powder. Stir in the ice water to form a batter.
- Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shell/tail should be exposed to crisp up in the frying oil.
COCONUT SHRIMP (FRIED OR AIR FRYER)- KAWALING PINOY
From kawalingpinoy.com
Ratings 2Calories 381 per servingCategory Appetizer
- Shell shrimp, leaving tail intact. With a knife, make a small cut on the back of the shrimp and with the tip of the tip, gently pull out the intestinal tract. Make two or three incisions along the inside of the shrimp to straighten it out. Season with salt and pepper to taste and let stand for about 10 minutes.
- In one shallow bowl, beat egg whites until frothy. In another shallow bowl, place cornstarch. In another shallow bowl, combine shredded coconut and Panko bread crumbs.
- Dredge shrimp in cornstarch, dip in egg and then dredge in coconut-bread crumb mixture to fully coat, pressing down to adhere well. Arrange shrimps in a single layer on a baking sheet and freeze until firm.
- In a skillet over medium heat, heat about 3 inches deep of oil. Add shrimp (still frozen!) in batches and fry, turning as needed, for about 3 to 5 minutes, or until golden brown and crisp.
COCONUT SHRIMP RECIPE | MYRECIPES
From myrecipes.com
EASY RESTAURANT STYLE COCONUT SHRIMP AND ISLAND SAUCE - YOUTUBE
From youtube.com
EASY BAKED COCONUT SHRIMP RECIPE - SKINNYTASTE
From skinnytaste.com
COCONUT SHRIMP RECIPES - FOOD NETWORK
THE BEST COCONUT SHRIMP (EXTRA CRISPY) - RASA MALAYSIA
From rasamalaysia.com
JAMAICAN COCONUT SHRIMP STEW - SKINNYTASTE
From skinnytaste.com
12 ISLAND INSPIRED COCKTAIL RECIPES - TRAVELALERTS
From travelalerts.ca
COCONUT SHRIMP - CAFE DELITES
From cafedelites.com
AUTHENTIC ISLAND RECIPES | ISLANDS
From islands.com
ISLAND OASIS RECIPES | ISLAND OASIS | KERRY FOODSERVICE
From kerryfoodservice.com
RECIPES | ISLAND FARMS
From islandfarms.com
CRUNCHY BAKED COCONUT SHRIMP - COOKIN' WITH MIMA
From cookinwithmima.com
COCONUT SHRIMP RECIPE - HOME COOKING MEMORIES
From homecookingmemories.com
BEST EVER COCONUT SHRIMP {COPYCAT} - TIPBUZZ
From tipbuzz.com
BEST EVER COCONUT SHRIMP (+ DIPPING SAUCE) - AVERIE COOKS
From averiecooks.com
SUPER EASY BAKED COCONUT SHRIMP RECIPE | THE RECIPE CRITIC
From therecipecritic.com
COCONUT SHRIMP - DAMN DELICIOUS
From damndelicious.net
ISLAND COCONUT-SHRIMP ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
CRUNCHY "FRIED" ISLAND COCONUT SHRIMP - HEALTHY IN THE KITCHEN
From healthyinthekitchen.com
COCONUT SHRIMP, SIMPLE, CRISPY AND DELICIOUS - YOUTUBE
From youtube.com
CRISPY BAKED COCONUT SHRIMP - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CREAMY COCONUT LIME SHRIMP (15 MINUTE RECIPE!) - THE ENDLESS …
From theendlessmeal.com
EASY COCONUT SHRIMP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COCONUT SHRIMP - IMMACULATE BITES
From africanbites.com
ISLAND COCONUT SHRIMP | SNAPSHOTSINCURSIVE
From snapshotsincursive.com
CRISPY BAKED COCONUT SHRIMP | GIMME DELICIOUS
From gimmedelicious.com
EASY COCONUT SHRIMP – A COUPLE COOKS
From acouplecooks.com
COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE
From natashaskitchen.com
THE BEST COCONUT SHRIMP I HAVE EVER MADE - DAILY DIY LIFE
From dailydiylife.com
COCONUT SHRIMP - COOKING CLASSY
From cookingclassy.com
GOOD OLE COCONUT SHRIMP - NICOLE'STABLE
From nicolestable.com
ISLAND COCKTAILS – ISLAND GIN
From islandgin.com
TRULY CRISPY COCONUT SHRIMP! - NOSHTASTIC
From noshtastic.com
ISLAND STYLE COCONUT SHRIMP | CTV NEWS
From ctvnews.ca
ISLAND COCONUT SHRIMP SALAD - IHAVENET.COM
From ihavenet.com
CRISPY COCONUT SHRIMP (FRIED OR BAKED) - HOUSE OF NASH EATS
From houseofnasheats.com
CRISPY ISLAND COCONUT BAKED SHRIMP - RED STICK SPICE COMPANY
From redstickspice.com
EXTRA-CRISPY COCONUT SHRIMP | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love