Coconut Shrimp With Spicy Mayo Recipes

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COCONUT SHRIMP WITH SPICY TARTAR SAUCE DIP



Coconut Shrimp With Spicy Tartar Sauce Dip image

Make and share this Coconut Shrimp With Spicy Tartar Sauce Dip recipe from Food.com.

Provided by Papa D 1946-2012

Categories     < 15 Mins

Time 14m

Yield 1 serving(s)

Number Of Ingredients 11

3/4 cup panko breadcrumbs (Japanese bread crumbs)
1/3 cup unsweetened dessicated coconut flakes
1/2 lb shrimp, peeled, deveined, but leave tails intact (12 shrimp 21-30 count)
2 beaten eggs
2 teaspoons sugar
oil, for deep-frying
1/2 cup mayonnaise
1/2 tablespoon chili sauce (to taste)
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
1 dash lemon juice

Steps:

  • Mix the panko and coconut flakes in a shallow bowl. In another shallow bowl beat the eggs and stir in the sugar. Set aside.
  • Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
  • Heat up your deep fryer to 350°F.
  • Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp in the panko and coconut flakes. Shake off the excess, place the shrimp on a plate lined with parchment paper.
  • When the deep fryer is ready, drop each shrimp gently into the oil, don't overcrowd. Fry until both sides turn golden brown, turn once to ensure even cooking. Transfer the shrimp out with a slotted spoon, onto a serving ware lined with paper towels.
  • Serve immediately with the Spicy Tartar Sauce.

Nutrition Facts : Calories 1363.9, Fat 64.9, SaturatedFat 17.8, Cholesterol 880.5, Sodium 3913.7, Carbohydrate 115.9, Fiber 7.1, Sugar 32.9, Protein 77.2

KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE



Knockout Coconut Shrimp with Spicy Mango Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup mango puree or nectar
1 tablespoon chili paste
1 tablespoon chopped fresh cilantro
Pinch of kosher salt
Juice of 2 limes (about 1/4 cup)
Canola oil, for deep-frying
1 cup all-purpose flour
1 cup packed sweetened coconut flakes
2 teaspoons sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup sweetened cream of coconut, warm
1 teaspoon hot sauce, such as Calypso
2 eggs
1 pound extra-jumbo shrimp (16/20 count), cleaned, deveined and butterflied

Steps:

  • For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
  • For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
  • Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
  • One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
  • Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
  • Serve the shrimp with the spicy mango sauce on the side.

SPICY COCONUT SHRIMP WITH QUINOA



Spicy Coconut Shrimp with Quinoa image

Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
SHRIMP:
1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups fresh snow peas (about 7 ounces), trimmed
3 tablespoons light coconut milk
1 tablespoon orange juice
1/4 cup sweetened shredded coconut, toasted
1/4 cup minced fresh cilantro

Steps:

  • In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.

Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

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