Coconut Chutney Shrimp Recipes

COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE

Steps:

• Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
• Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
• While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
• Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
• Serve the shrimp along with the spicy mango sauce together.

COCONUT SHRIMP AND MANGO DIPPING SAUCE

Steps:

• For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
• For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

COCONUT-CURRIED SHRIMP WITH CHUTNEY MAYO

Steps:

• Mix mayo, chutney, vanilla and 1/4 tsp. curry powder until blended.
• Mix coconut, flour and remaining curry powder in shallow pan. Whisk egg and water in medium bowl until blended. Dip shrimp, 1 at a time, into egg mixture; shake off excess. Coat with flour mixture.
• Heat oil in large saucepan on medium heat. Add shrimp, in batches; cook 2 min. or until golden brown. Remove from pan with slotted spoon; drain. Serve with chutney mayo.

COCONUT SHRIMP WITH CHUTNEY

Steps:

• Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1 inch baking pan; set aside.
• In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.
• Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
• Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake from 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.

COCONUT SHRIMP WITH CHUTNEY

Steps:

• Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.
• In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.
• Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
• Test Kitchen Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE

Steps:

• Make sauce:
• Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
• Prepare shrimp:
• Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
• Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
• Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
• While oil is heating, coat shrimp:
• Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
• Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
• Serve shrimp with sauce.
• Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).