Coconut Shrimp With Chutney Recipes

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COCONUT SHRIMP WITH CHUTNEY



Coconut Shrimp With Chutney image

This recipe I have not tried, but will. Don't want to lose it. We love coconut shrimp at the Outback, but I don't like to deep fry. This recipe is oven baked. We are fortunate to have a fresh fish market about 5 miles from us, with fresh caught wild gulf shrimp. This comes from Better Home and Garden Magazine of just appetizers. If you try this before I get a chance, please let me know the verdict. Prep time is a guess.

Provided by Naturelover

Categories     < 60 Mins

Time 55m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb fresh or frozen peeled and deveined shrimp
1 cup flaked coconut, toasted and chopped
1/2 cup seasoned dry bread crumb
3/4 teaspoon curry powder
2 egg whites, lightly beaten
nonstick cooking spray
1/2 cup mango chutney
1/4 cup orange juice
1/4 teaspoon ground ginger

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.

Nutrition Facts : Calories 109.8, Fat 3.2, SaturatedFat 2.3, Cholesterol 88.4, Sodium 237.1, Carbohydrate 8.4, Fiber 0.7, Sugar 4.1, Protein 11.3

COCONUT SHRIMP WITH CHUTNEY



Coconut Shrimp With Chutney image

This recipe is from Better Homes and Gardens Special Interest Publication. I have not tried this recipe yet, but putting here for safe keeping.

Provided by Naturelover

Categories     < 30 Mins

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb shrimp (fresh or frozen peeled and deveined)
1 cup flaked coconut, toasted and chopped
1/2 cup seasoned dry bread crumb
3/4 teaspoon curry powder
2 egg whites, lightly beaten
nonstick cooking spray
1/2 cup mango chutney
1/4 cup orange juice
1/4 teaspoon ground ginger

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.

Nutrition Facts : Calories 113.1, Fat 3.5, SaturatedFat 2.4, Cholesterol 69.2, Sodium 202.9, Carbohydrate 8.9, Fiber 0.7, Sugar 4.1, Protein 11.1

COCONUT-CURRIED SHRIMP WITH CHUTNEY MAYO



Coconut-Curried Shrimp with Chutney Mayo image

Don't head to a restaurant to get tender and crispy curried shrimp. Make it at home with this Coconut-Curried Shrimp with Chutney Mayo recipe.

Provided by My Food and Family

Categories     Regional & Cultural Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup KRAFT Light Mayo
1/4 cup chutney
1/4 tsp. vanilla
1/2 tsp. curry powder, divided
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup flour
1 egg
1 Tbsp. water
3/4 lb. uncooked deveined peeled medium shrimp
1-1/2 cups peanut oil

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.

Nutrition Facts : Calories 400, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 180 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g

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