Coconut Shrimp Wontons Recipes

COCONUT SHRIMP WONTONS

Steps:

• Combine shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in mixing bowl.
• Place about 2 teaspoons shrimp mixture onto one corner of one wonton wrapper; moisten edges with water.
• Fold in half to form triangle; press firmly to seal.
• Repeat with remaining won ton wrappers and shrimp mixture.
• Pour oil into large skillet to 1/4-inch depth.
• Heat over high heat for 1 minute.
• Fry wontons for about 30 seconds on each side or until light golden brown.
• Remove from skillet; drain.
• Combine remaining cocktail sauce and honey in small bowl and serve with wontons.

CRISPY CURRIED COCONUT SHRIMP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.

COCONUT SHRIMP

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.