COCONUT-CRUSTED SHRIMP
Dijon mustard helps the coating of panko breadcrumbs and shredded coconut stick to the shrimp in this tropical-inspired dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
- In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
- Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.
Nutrition Facts : Calories 290 g, Fat 12 g, Fiber 1 g, Protein 27 g, SaturatedFat 4 g
GINGER AND COCONUT CRUSTED JUMBO SHRIMP
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 325 degrees F.
- In a large and shallow dish, whisk together the coconut milk, egg, grated ginger and flour to form a thick batter. To a second shallow dish, add in the shredded coconut. Dip the prawns in the batter, then roll them thoroughly in the coconut shreds. Drop them, in batches, into the peanut oil and fry until their exteriors are golden brown and crisp, about 4 to 5 minutes. Transfer them from the fryer to a platter lined with paper towels and immediately season them with salt and black pepper. Transfer the prawns to a serving platter and sprinkle with cilantro and lime juice. Serve them with the dipping sauce.
- Sauce:
- In a small saucepan over medium heat, warm the mango chutney over low heat. Add the coconut milk and stir well to combine. Stir in the zest, lime juice, sugar, cayenne, ginger and salt. Continue cooking until the ingredients are fully incorporated and the sauce has warmed through. Add some chopped cilantro and remove the saucepan from the heat. Transfer the sauce to a serving bowl and serve with the Ginger and Coconut Crusted Jumbo Shrimp.
COCONUT CRUSTED CRAB CAKES
Steps:
- Lime Dipping Sauce, recipe follows
- Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.
- When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side.
- Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.
- Whisk together all ingredients in a small bowl.
COCONUT CRUSTED SHRIMP
Make and share this Coconut Crusted Shrimp recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a large pot of oil to 350 degrees F.
- Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.
- Open and flatten the two halves like a book, so that it resembles a butterfly.
- Remove the vein.
- Make an egg wash by whisking the eggs together with the chili flakes and a little water.
- Season shrimp with salt and pepper.
- Dip the butterflied shrimp into the egg wash and then coat in coconut.
- Deep fry in hot oil until golden and crispy and shrimp is cooked through.
Nutrition Facts : Calories 20.9, Fat 1, SaturatedFat 0.6, Cholesterol 28.3, Sodium 20.1, Carbohydrate 0.8, Fiber 0.1, Sugar 0.7, Protein 2
COCONUT CRUSTED GULF SHRIMP
Make and share this Coconut Crusted Gulf Shrimp recipe from Food.com.
Provided by Member 610488
Categories Savory
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel the shrimp, leaving only the tail on. Skewer the shrimp, three to a skewer, leaving about a half inch between each.
- Combine the ingredients for the coconut crust and the beer batter. Dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
- Heat the vegetable oil in a deep, heavy skillet to 375°F Put the skewers in and fry until golden brown. Drain, and serve with the plum sauce.
- Plum sauce: Combine all ingredients in a stainless steel saucepan. Bring to a light boil and cook for about ten minutes. Puree. Refrigerate what's not used right away.
Nutrition Facts : Calories 348, Fat 6.8, SaturatedFat 3.3, Cholesterol 233.4, Sodium 1144.8, Carbohydrate 48.1, Fiber 1.8, Sugar 35.3, Protein 21.3
COCONUT-CRUSTED FRIED SHRIMP
Categories Shellfish Appetizer Fry Cocktail Party Dinner Coconut Seafood Shrimp Summer Poker/Game Night Deep-Fry Party Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
- Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.
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