Coconut Shrimp Recipe 485

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT SHRIMP I



Coconut Shrimp I image

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Provided by LINDAV10

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 6

Number Of Ingredients 8

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Steps:

  • In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  • Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  • Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g

COCONUT SHRIMP



Coconut Shrimp image

Coconut Shrimp with a guaranteed crunch in every bite. Super crispy on the outside, succulent on the inside, always a crowd pleaser!

Provided by Karina

Categories     Appetizer     Dinner

Time 30m

Number Of Ingredients 10

1 pound (500 g) jumbo shrimp (peeled and deveined, tails intact)
Salt and pepper
1/2 cup all-purpose flour ((plain flour))
1/2 cup all-purpose flour ((plain flour))
1 teaspoon baking powder
1/2 teaspoon garlic powder
1 egg
1/2 cup beer ((substitute with mineral water or soda water -- you may need a little extra))
1 cup shredded coconut (sweetened or unsweetened)
1 cup Panko bread crumbs

Steps:

  • Line a large baking sheet with parchment paper. Set aside.
  • OPTIONAL: To butterfly shrimp, insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp's back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don't need to be flat. Season with salt and pepper, set aside.
  • In one shallow bowl, add 1/2 cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
  • Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
  • Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
  • In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
  • Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
  • Serve immediately with sweet chili sauce.

Nutrition Facts : Calories 417 kcal, Carbohydrate 46 g, Protein 30 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 326 mg, Sodium 767 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

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.

EASY COCONUT SHRIMP



Easy Coconut Shrimp image

Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. -Tacy Holliday Germantown, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 2 dozen.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/4 teaspoon seafood seasoning
1 large egg, beaten
3/4 cup pineapple juice
1 package (14 ounces) sweetened shredded coconut
1 pound large shrimp, peeled and deveined
Oil for deep-fat frying
Optional: Apricot preserves, sweet-and-sour sauce, plum sauce or Dijon mustard

Steps:

  • In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.

Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Provided by girlbob

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  • Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  • Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g

COCONUT SHRIMP



Coconut Shrimp image

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 9

Vegetable oil, for frying
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 cup cornstarch
Pinch cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups shredded sweetened coconut
1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed
Sweet chili or sweet and sour sauce, for dipping

Steps:

  • Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
  • Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

More about "coconut shrimp recipe 485"

COCONUT SHRIMP - DAMN DELICIOUS
coconut-shrimp-damn-delicious image
2013-12-14 Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside. Season shrimp with salt and pepper, to taste. Working one at a time, …
From damndelicious.net


SUPER EASY BAKED COCONUT SHRIMP RECIPE | THE RECIPE …
super-easy-baked-coconut-shrimp-recipe-the image
2021-08-02 Preparing: Pre-heat oven to 425F Grease a cookie sheet with oil and set aside. Coat the Shrimp: Beat eggs in a small bowl and set aside. Next, combine breadcrumbs and coconut in another bowl and set aside. Lastly, …
From therecipecritic.com


EASY COCONUT SHRIMP - SALLY'S BAKING ADDICTION
easy-coconut-shrimp-sallys-baking-addiction image
2014-06-26 Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into …
From sallysbakingaddiction.com


BEST EVER COCONUT SHRIMP {COPYCAT} - TIPBUZZ
best-ever-coconut-shrimp-copycat-tipbuzz image
2018-03-29 Set aside three small-medium bowls. In the first bowl, mix together flour, salt and pepper. In the second bowl, beat the eggs. In the third bowl, mix together coconut and Panko bread crumbs. Holding shrimp by the tail, …
From tipbuzz.com


THE BEST COCONUT SHRIMP (EXTRA CRISPY) - RASA MALAYSIA
the-best-coconut-shrimp-extra-crispy-rasa-malaysia image
2022-06-01 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 …
From rasamalaysia.com


CREAMY CHINESE COCONUT SHRIMP RECIPE – 30 MINUTE DINNER!
2022-04-09 Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened. Combine the cornstarch and a little water in a small bowl then stir it into the coconut mixture sauce. Simmer for 2 minutes until thick. Remove from heat, serve on top of rice, and top with chopped scallions.
From talkingmeals.com


COCONUT SHRIMP - PATI JINICH
2022-04-19 On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside. Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside. Pour the all-purpose flour onto another large plate and set ...
From patijinich.com


COCONUT SHRIMP RECIPE - SERIOUS EATS
2018-08-30 Season shrimp with salt and set aside. Mix coconut and panko in a large mixing bowl and whisk to combine. Mix eggs and 2 tablespoons flour in a large mixing bowl and whisk until homogenous. Place remaining flour in a large mixing bowl. Add shrimp to bowl with flour and toss to coat evenly. Transfer shrimp to egg mixture, shaking off excess ...
From seriouseats.com


CRISPY COCONUT SHRIMP (FRIED OR BAKED) - HOUSE OF NASH EATS
2020-09-18 Heat oil in a large skillet or dutch oven over medium heat until it reaches 375 degrees F. There should be enough oil to cover the bottom of the pan by at least 1-2 inches. When the oil is hot, carefully add the shrimp in batches, frying a few at a time for 2-3 minutes on each side until golden brown and crispy.
From houseofnasheats.com


EASY BAKED COCONUT SHRIMP RECIPE - SKINNYTASTE
2011-12-21 For the sauce, combine all the ingredients and place in a small bowl. Preheat air fryer to 375°F. Spray a non-stick baking sheet with cooking spray. Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl. Lightly season shrimp with salt.
From skinnytaste.com


7 CRISPY COCONUT SHRIMP RECIPES | ALLRECIPES
2021-03-30 Twice-Cooked Coconut Shrimp. View Recipe. Shrimp are coated in a thick batter, then tossed in coconut before they are fried, and then baked. "This was a wonderful recipe!" says brandyceliz81. "One helpful hint: I put the coconut in a large freezer bag (with some flour) and shook up the shrimp in the bag.
From allrecipes.com


COCONUT SHRIMP RECIPES : FOOD NETWORK | FOOD NETWORK
2 days ago Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter. Recipe | Courtesy of Jyll Everman. Total Time: 55 minutes. 1 Review.
From foodnetwork.com


CRISPY BAKED COCONUT SHRIMP | GIMME DELICIOUS
Pre-heat oven to 425F Grease a cookie sheet with oil; set aside. Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl. Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in ...
From gimmedelicious.com


COCONUT SHRIMP RECIPE - THE ART OF FOOD AND WINE
2021-06-12 In a large fry pan, fill the bottom of the pan with coconut oil. Heat oil on medium high and cook shrimp in batches. Working in batches place about 6 to 7 seasoned shrimp into oil. Cook for 2 to 3 minutes to give the desired browning. Turn and cook for additional 2 to 3 minutes until desired browning.
From theartoffoodandwine.com


CREAMY COCONUT SHRIMP - BAKE IT WITH LOVE
2022-02-27 Instructions. Bring a large skillet with the coconut oil to medium high heat. Add the shrimp and saute for 2-3 minutes, stirring frequently, until the shrimp turns opaque and is cooked through. Transfer the cooked shrimp to a plate and set aside. Add the coconut milk, garlic, ginger, lime juice and zest, sugar and salt to the skillet and bring ...
From bakeitwithlove.com


Related Search