Tapas Coconut Shrimp Recipe 465

COCONUT SHRIMP RECIPE

Steps:

• Gather the ingredients.
• Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
• Make the batter by first mixing the dry ingredients together: flour, baking powder, and salt in a bowl.
• Crack the egg into the flour mixture, then add the water, stirring to break the yolk, and form a fairly smooth batter (don't worry if there are a few small lumps).
• Spread coconut over a plate or other dry surface, and set beside the bowl of batter. Then hold the shrimp by the tail, (using tongs make this easier) and dip into the batter.
• Take the batter-coated shrimp and immediately drop it into the coconut, roll it around to make sure it is coated, then lift and place onto a kitchen-paper-covered plate.
• Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. Test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready. Drop a few shrimp at a time into the hot oil, reduce the heat to medium and fry quickly turning frequently. You will need about 20 seconds on each side.
• Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper. Serve hot straight from the pan or accompany with a sweet chili sauce or a fresh mango dip .

TAPAS: COCONUT SHRIMP RECIPE - (4.6/5)

Steps:

• 1. Mix together the shredded coconut, bread crumbs, five-spice powder, salt and lime zest. 2. Lightly whisk the egg white in a separate bowl. 3. Rinse the shrimp under cold running water, and pat dry with paper towels 4. Dip the shrimp into the egg white, then into the coconut and bread crumb mix, so that they are evenly coated. 5. Heat about 2 inches of corn oil in a large preheated wok. 6. Add the shrimp to the wok and stir-fry for 5 minutes until golden and crisp.

COCONUT SHRIMP

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.

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

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.

COCONUT SHRIMP

Steps:

• Preheat the deep fryer to 350°F (176°C).
• Mix the panko and coconut flakes in a shallow bowl. Set aside. Mix all the ingredients in the Spicy Tartar Sauce together. Stir to combine well. Set aside.
• Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.
• Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Tartar Sauce.

KETO FRIED COCONUT SHRIMP

Steps:

• Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.
• Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.
• Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.
• Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.
• Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.