COCONUT FRIED SHRIMP
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another 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, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.
Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.
EASY COCONUT SHRIMP
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
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.
EASY COCONUT SHRIMP
Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.
Provided by Sally
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- 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 the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time- do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
- Cover and store leftover shrimp in the refrigerator for up to 3 days.
COCONUT MILK SHRIMP
Saucy shrimp simmered in creamy coconut milk sauce with fresh garlic, ginger, pepper flakes, and lime juice. It's perfect over cooked rice and ready in only 30 minutes!
Provided by Katya
Categories Main
Time 45m
Number Of Ingredients 18
Steps:
- In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
- Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.
- Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
- Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.
Nutrition Facts : Calories 439 calories, Sugar 9.4 g, Sodium 890.7 mg, Fat 33.8 g, SaturatedFat 23.8 g, TransFat 0 g, Carbohydrate 13.6 g, Fiber 0.5 g, Protein 25.2 g, Cholesterol 213 mg
QUICK COCONUT SHRIMP
These coconut-fried shrimp are downright addicting. If you ask me, the bigger the shrimp, the better. That way you can pick up even more of that sweet pina colada sauce. -Debbi Barate, Seward, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the 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 small bowl, combine preserves and pina colada mix. Serve with shrimp.
Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 81mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
COCONUT SHRIMP
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
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.
COCONUT SHRIMP
You won't believe how easy this is to make, and it's so much cheaper and tastier to make it right at home!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired.
BAKED COCONUT SHRIMP
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
FAST COCONUT SHRIMP
Tender shrimp are nicely coated with crumbs and coconut in this elegant appetizer. The rum and marmalade sauce on the side is a tasty complement.-Elaine Bonica, Bethel, Maine
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (1-1/3 cups sauce).
Number Of Ingredients 8
Steps:
- In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture. , In an electric skillet or deep fryer, heat 1/4 in. of oil to 375°. Fry shrimp, a few at a time, until golden brown, 1-2 minutes on each side . Drain on paper towels., Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
COCONUT CURRY SHRIMP
Steps:
- Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
- Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
- Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.
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SUPER EASY BAKED COCONUT SHRIMP RECIPE | THE RECIPE …
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Estimated Reading Time 2 mins
- 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 the coconut/breadcrumb mixture, pressing to adhere.
- Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.
CRISPY BAKED COCONUT SHRIMP | GIMME DELICIOUS
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4.9/5 (12)Category AppetizerCuisine AmericanTotal Time 15 mins
- 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 the coconut/breadcrumb mixture, pressing to adhere.
- Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.
EASY COCONUT SHRIMP – A COUPLE COOKS
From acouplecooks.com
Estimated Reading Time 6 mins
- Pat the shrimp dry. Mix the shrimp in a bowl with the garlic powder, onion powder, and kosher salt.
- Place the flour in an even layer on a plate. Whisk the eggs in a medium bowl, and set it next to the plate. Place the panko and coconut on another plate, and set it next to the bowl. Line a baking sheet with parchment paper.
EASY AND HEALTHY COCONUT SHRIMP RECIPE | EAT THIS NOT …
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