Skewered Coconut Shrimp Recipes

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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

SKEWERED COCONUT SHRIMP



Skewered Coconut Shrimp image

These shrimp skewers are a party favourite. Make sure thay are at yours! This tropical treat is a Ricardo Larrivée recipe. Enjoy!

Provided by Nif_H

Categories     Coconut

Time 20m

Yield 20 skewers

Number Of Ingredients 9

oil (for frying)
1/2 cup flour
1 tablespoon garlic salt
2 teaspoons cayenne
2 eggs, lightly beaten
1 1/2 cups sweetened flaked coconut
20 raw shrimp, shelled (16 to 20 per lb)
20 wood skewers, about 15 cm (6 inches)
salt and pepper

Steps:

  • Preheat the oil in the fryer to 180°C (350°F). Line a baking sheet with paper towels.
  • In a deep plate or shallow bowl, combine the flour, garlic salt and cayenne. Season with pepper. Place the eggs in another bowl and the coconut in a third.
  • Thread 1 shrimp on each skewer.
  • Dredge the shrimp in the flour mixture and shake to remove any excess. Dip in the beaten eggs then roll in the coconut, pressing firmly.
  • Fry half the shrimp at a time until golden brown, about 1 minute. Drain on the paper towels.
  • Serve immediately. For fun, you can have the skewers sticking out of something, like a pineapple or watermelon.

Nutrition Facts : Calories 59.9, Fat 3.1, SaturatedFat 2.4, Cholesterol 26.2, Sodium 59.7, Carbohydrate 6.2, Fiber 0.5, Sugar 3.1, Protein 2.1

COCONUT SHRIMP AND PINEAPPLE SKEWERS



Coconut Shrimp and Pineapple Skewers image

Provided by Food Network

Categories     appetizer

Yield 36 servings

Number Of Ingredients 4

1 large fresh pineapple
2 Tbs. red curry paste
1/2-cup canned coconut milk
3 dozen large shrimp, peeled and deveined

Steps:

  • Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
  • In small bowl whisk together curry paste and coconut milk. Set aside.
  • Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.

COCONUT LIME SHRIMP SKEWERS



Coconut Lime Shrimp Skewers image

This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people.

Provided by appleydapply

Categories     Summer

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
1 (14 ounce) can coconut milk
2 lbs large shrimp, peeled and deveined (26 to 30 per lb.)
1/4 teaspoon kosher salt
fresh lime wedge, for squeezing
1/2 cup toasted sweetened flaked coconut

Steps:

  • In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
  • Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
  • Meanwhile, prepare your wooden skewers by soaking in water. For finger food/party portions, you'll want 24 6" skewers. Use about 12 long skewers if you're serving on dinner plates.
  • Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
  • Spear 2 or 3 shrimp onto each 6" skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
  • Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.

Nutrition Facts : Calories 168.1, Fat 8.8, SaturatedFat 6.9, Cholesterol 115.2, Sodium 176.2, Carbohydrate 6, Fiber 1, Sugar 3.9, Protein 16.5

SKEWERED SHRIMP



Skewered Shrimp image

Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. "Serve them with toothpicks as an appetizer or stir the shrimp into pasta for an entree," suggests the Lillian, Alabama cook.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon chili sauce
1 tablespoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade.

Nutrition Facts :

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Top Asked Questions

How to cook shrimp skewers on the grill?
Prepare the skewers. If using bamboo or wooden skewers, soak them in water for 10 to 15 minutes before assembling the skewers. Thread the shrimp and pineapple onto the skewers. Discard the marinade. Grill the skewers. Heat a grill to medium-high heat.
How to make shrimp kebabs?
In a large bowl, whisk together the coconut milk, cilantro, fish sauce, soy sauce, sugar and garlic until the sugar has dissolved. Add the shrimp and mix until all the shrimp are thoroughly coated. Transfer to the fridge and marinate for at least 4 hours, or overnight. Prepare the skewers.
What's the best marinade to serve with shrimp skewers?
says chef Ronnie Woo. "The sweet, juicy pineapple contrasts with that creamy, dreamy coconut milk marinade and the succulent shrimp—it's the perfect combination." The coconut milk has enough fat in it that you don't need to add any extra oil to grill the skewers. The marinade also includes fish sauce. Try it even if you don't think you like it.
How do you marinate shrimp in coconut milk?
Marinate the shrimp. In a large bowl, whisk together the coconut milk, cilantro, fish sauce, soy sauce, sugar and garlic until the sugar has dissolved. Add the shrimp and mix until all the shrimp are thoroughly coated. Transfer to the fridge and marinate for at least 4 hours, or overnight.

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