Neelys Jumbo Coconut Shrimp Recipes

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CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

NEELY'S JUMBO COCONUT SHRIMP



Neely's Jumbo Coconut Shrimp image

Make and share this Neely's Jumbo Coconut Shrimp recipe from Food.com.

Provided by mightyro_cooking4u

Categories     High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

peanut oil, for frying
1 1/2 lbs shrimp, jumbo, peeled and deveined
1 cup panko breadcrumbs, Japanese bread crumbs
1 cup sweetened coconut, shredded
4 large eggs
salt
pepper
1 cup all-purpose flour
1/2 tablespoon onion powder
1/2 tablespoon garlic powder, granulated

Steps:

  • Preheat oil in a deep-fryer to 350 degrees F.
  • Butterfly shrimp and set aside.
  • In a medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
  • Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lines sheet tray. Serve with Zesty Dipping Sauce on the side.

NARIAL JHEENGA (BOMBAY COCONUT SHRIMPS)



Narial Jheenga (Bombay Coconut Shrimps) image

Provided by Julie Sahni

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield Two servings

Number Of Ingredients 9

1/2 cup dried unsweetened coconut flakes
1/2 pound medium-large shrimps (about 14 to 16), shelled and deveined, tails intact
1/2 teaspoon minced garlic
1/2 teaspoon crushed or grated fresh ginger
1/2 teaspoon lemon juice
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon coarse salt
3/4 teaspoon cornstarch

Steps:

  • Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish. Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden. Stir once during the cooking time. (The coconut will color unevenly.) Remove from the oven and set aside to cool.
  • Place the shrimps in a bowl. Add the remaining ingredients and mix well to coat the shrimps. Lift the shrimps by their tails and dip them one at a time in the toasted coconut. Coat them evenly but lightly. Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
  • Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done. They should be pink and firm. Remove and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 2 grams, TransFat 0 grams

NEELY'S JUMBO COCONUT SHRIMP AND DIPPING SAUCE



Neely's Jumbo Coconut Shrimp and dipping sauce image

This is from the program of Food Network stars, Pat and Gina Neeley. I have made it a few times, and it is "off the hook" as Guy says. This was done in Feb of 2010. If you make it, be sure to include the dipping sauce because it is excellent as well.

Provided by Jane Whittaker @janenov46

Categories     Other Main Dishes

Number Of Ingredients 13

- peanut oil for frying
1 1/2 pound(s) jumbo shrimp, peeled and deveined
1 cup(s) panko bread crumbs
1 cup(s) sweetened flaked coconut
4 large eggs
- salt and pepper to taste
1 cup(s) all purpose flour
1/2 tablespoon(s) onion powder
1/2 tablespoon(s) granulated garlic powder
- dipping sauce:
6 ounce(s) jar orange marmalade
1/4 cup(s) sweet asian chili sauce
1 medium lime, juiced

Steps:

  • Make the dipping sauce by combining the marmalade, chili sauce, and lime juice, cover and chill.
  • Pre heat oil in fryer or fry pan to 350°
  • Butterfly shrimp.
  • In a bowl combine the panko bread crumbs and the coconut.
  • In another bowl, beat the eggs, and add salt and pepper.
  • In a third bowl, combine the flour, onion and garlic powder together.
  • Dredge the shrimp in flour.
  • Swish shrimp in egg wash.
  • Roll shrimp in coconut bread crumbs
  • Place in the hot fat and fry in small batches until crispy and golden brown, about 2 to 3 minutes.
  • Drain on paper towels, serve hot with dipping sauce

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