Coconut Chicken And Shrimp Recipes

EASY COCONUT SHRIMP OR CHICKEN

Steps:

• Prepare chicken or shrimp.
• Heat oven 400° for SHRIMP.
• Heat oven to 450° for CHICKEN.
• Spray cookie sheet with cooking spray.
• Mix together coconut, bread crumbs, and pecans.
• Coat shrimp or chicken with yogurt.
• Roll the shrimp or chicken in the coconut mixture patting on so it is well coated. Place on cookie sheet and spray lightly with cooking spray.
• Bake shrimp at 400° for about 8 minutes, reduce heat to 350° and bake for another 8 -10 minutes or until golden.
• Bake chicken at 450° for about 15 minutes, reduce heat to 350° and bake for another 15 minutes or until golden.
• Serve with honey/mustard sauce.

COCONUT SHRIMP CAKES

Steps:

• In a large mixing bowl combine ½ cup panko crumbs, ¼ cup dried coconut, chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger.
• Add shrimp pieces to the panko mixture and stir until just combined.
• Lightly grease your hands with cooking spray.
• Shape the mixture into 4 balls. Set aside.
• In a separate dish combine remaining panko crumbs and coconut.
• Roll shrimp balls in the panko mixture.
• Press to form each ball into a 4-inch patty.
• Heat the vegetable oil in a large skillet set over medium-high heat.
• Add patties to the hot oil and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Make sure to add more oil if needed.
• Remove from pan and transfer to paper towel lined plate.
• Transfer to serving platter and garnish with cilantro; serve with lime wedges.

COCONUT SHRIMP {WITH SPICY MANGO SAUCE}

Steps:

• For the mango sauce: Add the mango, lime juice, honey, sriracha, coconut extract and garlic to a food processor.
• Season with a pinch or two of salt and process until blended into a puree. Cover sauce and set aside.
• Peel and devein shrimp before beginning. Leave tails on. Note that shrimp should be lightly damp before beginning, if it is dry toss with 1 - 2 Tbsp water (this ensures that the flour will stick later on).
• Pour vegetable oil into a 12-inch (and deep) saute pan or a pot and heat to 350 degrees over medium heat. While oil is coming up to heat prepare the shrimp (monitor temperature of oil while doing so).
• Pour flour into one shallow dish. Season with salt and pepper (I use 1 tsp salt and 1/2 tsp pepper), whisk.
• In a second shallow dish, whisk eggs until yolk and white are well blended.
• In a third dish, toss together coconut and panko.
• Working with one shrimp at a time and holding it by the tail end, dredge shrimp in flour coating on all sides but the tail. Tap or gently shake excess flour off.
• Then transfer to egg and coat on all sides but the tail, lift and let excess egg run off.
• Transfer shrimp to shredded coconut mixture, scoop some of the mixture over the shrimp then press to get the mixture to stick well on both sides.
• Align prepared shrimp on an 18 by 13-inch baking sheet, repeating process until all of the shrimp are coated.
• Fry 9 to 10 shrimp at a time in 350 degree oil about 1 1/2 to 2 minutes until cooked through and golden brown.
• Use a spider or tongs to remove shrimp and transfer cooked shrimp to paper towel lined baking sheet to drain. Season lightly with salt and pepper.
• Repeat process with remaining shrimp. Note that shrimp can be kept warm in oven on (unlined) baking sheet at 200 degrees for up to 10 minutes.
• Serve warm with mango sauce (I serve mango sauce in small individual dipping bowls).

GREEN COCONUT SHRIMP AND CHICKEN CURRY

Steps:

• Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
• Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
• Serve over steamed jasmine rice.

SPICY CHICKEN AND SHRIMP COCONUT STEW

Steps:

• Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated. Add the chicken broth, kale, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.
• Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery, about 2 minutes. Ladle the stew into warm bowls and serve.

COCONUT CHICKEN AND SHRIMP

Steps:

• In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken., In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper., For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.