Spicy Shrimp In Coconut Sauce Recipes

KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE

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 AND LIME GRILLED SHRIMP

Steps:

• Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

COCONUT SHRIMP WITH SPICY TARTAR SAUCE DIP

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.

SPICY SHRIMP IN COCONUT SAUCE

Steps:

• Warm oil on medium heat.
• Add paprika and the onions.
• Saute over low heat until onions are transparent.
• Add garlic, coriander, thyme, parsley, cilantro, chilis, and walnuts. Continue to cook for 3 to 5 minutes, stirring now and then.
• Add the tomatoes.
• Cook for another 5 minutes, stirring now and then.
• Finally add the broccoli, coconut milk, and shrimp.
• Cook for about 5 minutes (until shrimp are cooked).
• Serve over rice.

COCONUT SHRIMP WITH SWEET AND SPICY SAUCE

Steps:

• In a shallow bowl, combine coconut flour, salt and pepper.
• In a second shallow bowl, add the egg whites and whisk together until bubbles form.
• In a third shallow bowl, add the coconut.
• Working with one shrimp at a time, dredge shrimp in coconut flour mixture, then dip in egg whites, and then coat with coconut. You will want to press the coconut onto the shrimp to get as much to stick as possible.
• Spray air fryer with coconut oil cooking spray. Add shrimp to air fryer basket and then spray each shrimp generously with more coconut oil.
• Set air fryer to 380 degrees, and bake for 8-10 minutes until golden brown.
• While shrimp are cooking, prepare sauce by combining all of the Sweet and Spicy Sauce ingredients in a small bowl and mix together. Place in the fridge until ready to use.

SHRIMP IN SPICY COCONUT SAUCE

Steps:

• Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
• Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.