Twice Cooked Coconut Shrimp Recipes

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TWICE-COOKED COCONUT SHRIMP RECIPE



Twice-Cooked Coconut Shrimp Recipe image

Provided by á-48473

Number Of Ingredients 13

1 1/2 pounds large shrimp - peeled and deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce

Steps:

  • Peel, devein and wash shrimp. Dry well on paper towels. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.

TWICE-COOKED COCONUT SHRIMP



Twice-Cooked Coconut Shrimp image

Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!

Provided by MARBALET

Categories     Asian Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 ½ pounds large shrimp - peeled and deveined
½ cup all-purpose flour
½ cup cornstarch
1 tablespoon salt
½ tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
½ cup orange marmalade
¼ cup Dijon-style prepared mustard
¼ cup honey
¼ teaspoon hot pepper sauce

Steps:

  • Peel, devein and wash shrimp. Dry well on paper towels.
  • Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
  • Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
  • Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
  • Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.

Nutrition Facts : Calories 602.3 calories, Carbohydrate 63.3 g, Cholesterol 172.5 mg, Fat 28.2 g, Fiber 3.2 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 1672.8 mg, Sugar 36.7 g

TWICE-COOKED COCONUT SHRIMP



Twice-Cooked Coconut Shrimp image

Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!

Provided by MARBALET

Categories     Asian Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 ½ pounds large shrimp - peeled and deveined
½ cup all-purpose flour
½ cup cornstarch
1 tablespoon salt
½ tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
½ cup orange marmalade
¼ cup Dijon-style prepared mustard
¼ cup honey
¼ teaspoon hot pepper sauce

Steps:

  • Peel, devein and wash shrimp. Dry well on paper towels.
  • Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
  • Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
  • Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
  • Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.

Nutrition Facts : Calories 602.3 calories, Carbohydrate 63.3 g, Cholesterol 172.5 mg, Fat 28.2 g, Fiber 3.2 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 1672.8 mg, Sugar 36.7 g

CRISPY COCONUT SHRIMP



Crispy Coconut Shrimp image

Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 12

1 1/2 cups sweetened shredded coconut
3/4 cup plain dried breadcrumbs
2 large egg whites
1 1/2 pounds medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
4 cups vegetable oil
Bottled sweet-and-sour sauce, for serving
1/2 cup plain yogurt
1 tablespoon freshly squeezed lime juice
1 teaspoon Dijon mustard
1/4 teaspoon curry powder, preferably Madras
Lime wedges, for serving (optional)

Steps:

  • For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
  • Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
  • In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.
  • Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
  • For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.

COCONUT SHRIMP



Coconut Shrimp image

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

18 uncooked jumbo shrimp (about 1 pound)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
3 large egg whites
2 cups sweetened shredded coconut
Oil for deep-fat frying
APRICOT-PINEAPPLE SALSA:
1 cup diced pineapple
1/2 cup finely chopped red onion
1/2 cup apricot preserves
1/2 cup minced fresh cilantro
2 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
Lime wedges, optional

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.

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

Make and share this Baked Coconut Shrimp recipe from Food.com.

Provided by chia2160

Categories     Coconut

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 egg whites
1 1/2 cups panko breadcrumbs or 1 1/2 cups breadcrumbs
1/2 teaspoon cumin
3/4 cup flaked coconut
1 garlic clove, minced
pepper
24 large shrimp, peeled, deveined, butterflied

Steps:

  • Preheat oven to 500°F.
  • Spray a baking sheet with olive oil spray.
  • Beat egg whites in bowl.
  • In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
  • Dip shrimp in egg whites, then shake in plastic bag to coat.
  • Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.

Nutrition Facts : Calories 268.9, Fat 7.1, SaturatedFat 4.7, Cholesterol 45.4, Sodium 573.6, Carbohydrate 38.2, Fiber 3.4, Sugar 8.5, Protein 12.7

TWICE-COOKED COCONUT SHRIMP



Twice-Cooked Coconut Shrimp image

Make and share this Twice-Cooked Coconut Shrimp recipe from Food.com.

Provided by Julesong

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs large shrimp or 1 1/2 lbs prawns, peeled and de-veined
1/2 cup flour
1/2 cup cornstarch
1 tablespoon salt
1 teaspoon white pepper, to taste
2 tablespoons olive oil
3/4 cup ice water
2 cups dried shredded coconut
1 quart vegetable oil, for frying
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4-1/2 teaspoon hot pepper sauce, to taste (Frank's or Tapatio)
1/4 teaspoon garlic powder
1 tablespoon chopped green onion

Steps:

  • Preheat oven to 300 degrees F.
  • Peel, de-vein, and wash the shrimp; dry well with paper towels.
  • In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
  • Place the coconut into a shallow dish or pan.
  • Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
  • Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
  • Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
  • While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
  • Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.

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