BAKED COCONUT SHRIMP & APRICOT SAUCE
Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. 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. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.
SKILLET COCONUT SHRIMP WITH APRICOT SAUCE
Bisquick® mix creates a crisp coating for these delicious golden shrimp. They're a great appetizer or 30-minute entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix preserves, vinegar and pepper flakes; set aside.
- Pat shrimp dry with paper towels. In shallow dish, mix Bisquick mix, red pepper, milk and egg with fork until well blended. In another shallow dish, place coconut.
- In 12-inch skillet, heat 1/4 inch oil over medium heat. Working with half of the shrimp at a time, dip each shrimp into egg mixture, shaking off excess batter; lightly toss in coconut. Place in hot oil in single layer; cook 3 to 4 minutes, turning once, until coating is crisp and golden brown, and shrimp are pink. Serve with apricot sauce.
Nutrition Facts : Calories 680, Carbohydrate 58 g, Cholesterol 215 mg, Fat 6 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 36 g, TransFat 1/2 g
EASY SKILLET COCONUT SHRIMP
Steps:
- For the rice: Preheat the oven to 400 degrees F.
- Add the rice, coconut milk, lime zest, shallot, 1/2 teaspoon salt and 1 cup water to a rice cooker. Follow the manufacturer's instructions and cook until all the liquid is absorbed and the rice is tender. Fluff with a fork. Keep the rice in the cooker until ready to serve. Right before serving, transfer the rice to a serving dish and sprinkle the lime juice and cilantro over the top.
- For the shrimp: Meanwhile, melt 1 tablespoon coconut oil in a medium skillet over medium heat. Add the coconut chips and panko. Sprinkle with a pinch of salt, then toss to coat. Cook, stirring frequently, until everything is toasted and golden, 4 to 5 minutes. Remove from the heat and set aside.
- Heat a large cast-iron skillet over high heat. Add 2 tablespoons coconut oil and heat until shimmering. Carefully add the snap peas in a single layer. Let cook without moving until charred on one side, about 1 minute. Stir and cook until charred all over, another 1 to 2 minutes. Sprinkle with salt. Remove the peas to a serving platter.
- Heat the same cast-iron skillet over high heat. Add the remaining 2 tablespoons coconut oil and heat until shimmering. Add the shrimp, lime zest, garlic, 1 teaspoon salt and a few grinds of black pepper and stir so shrimp is equally coated and distributed in the pan. Cook, stirring occasionally, until the shrimp is opaque and slightly browned, 3 to 4 minutes. Sprinkle the shrimp with lime juice and top with some of the panko mixture and cilantro. Serve the shrimp with the snap peas and coconut rice and top everything with the remaining panko mixture.
- For the dessert: Layer the mango, banana, almond milk, coconut milk, lime zest and juice in a blender with ice. Blend until smooth. Add more ice if desired. Serve in glasses with straws.
COCONUT SHRIMP WITH THE BEST DIPPING SAUCE
Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g
COCONUT SHRIMP
Double-dipping will be the norm for delicious shrimp and a saucy apricot dip.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
- In 10-inch skillet, heat oil over medium heat to 375°F. In shallow dish, place half of the coconut (add remaining coconut after coating half of the shrimp). Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer. Cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink (cut 1 shrimp open to check doneness). Drain on paper towels.
- In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.
Nutrition Facts : Calories 660, Carbohydrate 51 g, Cholesterol 145 mg, Fat 7, Fiber 3 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 30 g, TransFat 0 g
APRICOT SHRIMP
Steps:
- Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
- Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
- Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 23.5 g, Cholesterol 187.8 mg, Fat 10.4 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 4.4 g, Sodium 431.3 mg, Sugar 17.9 g
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 SHRIMP LOLLYPOPS WITH APRICOT-GINGER DIPPING SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
- Pierce the soft eye of the coconut and drain the coconut water. Reserve.
- Crack coconut in 1/2 using the back of a cleaver.
- Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
- Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
- In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
- Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
- Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
- While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
- When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
- Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)
COCONUT SHRIMP WITH SPICY APRICOT DIPPING SAUCE
Make and share this Coconut Shrimp With Spicy Apricot Dipping Sauce recipe from Food.com.
Provided by Manami
Categories Coconut
Time 1h
Yield 24 shrimp
Number Of Ingredients 12
Steps:
- Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
- Press each shrimp open and press slightly to flatten.
- Combine cornstarch, salt and cayenne pepper.
- Place coconut in a shallow dish.
- Beat egg whites until frothy.
- Roll shrimp in cornstarch mixture; shake off excess.
- Dip shrimp into egg whites, then press into coconut; coating both sides.
- Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
- Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
- Carefully transfer shrimp to paper towels to drain.
- SPICY APRICOT DIPPING SAUCE:.
- Combine all ingredients; stir until well blended.
Nutrition Facts : Calories 94.8, Fat 3.3, SaturatedFat 2.5, Cholesterol 43.1, Sodium 168.2, Carbohydrate 10, Fiber 0.4, Sugar 5.9, Protein 6.5
BAKED COCONUT SHRIMP WITH APRICOT SAUCE - WW
Make and share this Baked Coconut Shrimp With Apricot Sauce - Ww recipe from Food.com.
Provided by Audrey M
Categories Coconut
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Apricot Sauce:.
- Mix all ingredients in 1 quart saucepan.
- Cook over low heat, stirring occasionally until all preserves are melted.
- Refrigerate while making the shrimp.
- Shrimp:.
- Heat oven to 425 degrees.
- Spray rack in broiler pan with cooking spray.
- Mix flour, brown sugar, salt and red pepper in shallow bowl.
- Beat the egg and lime juice in another shallow bowl.
- Place coconut in third shallow bowl.
- Coat each shrimp with flour mixture.
- Dip each side into egg mixture.
- Coate well with coconut.
- Place on rack in broiler pan.
- Drizzle with melted butter.
- Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.
- Serve with sauce.
Nutrition Facts : Calories 312.8, Fat 11.1, SaturatedFat 6, Cholesterol 126.5, Sodium 640.2, Carbohydrate 42.9, Fiber 1, Sugar 28.7, Protein 12.8
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