Toasted Coconut Shrimp Recipes

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EASY COCONUT SHRIMP



Easy Coconut Shrimp image

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

1/3 cup all-purpose flour or whole wheat flour (spoon & leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3-4 Tablespoons vegetable oil or coconut oil*
optional for topping: 1 Tablespoon finely chopped cilantro
3 Tablespoons Thai chili sauce
6 Tablespoons orange, peach, or apricot jam or preserves

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.

EASY TOASTED COCONUT SHRIMP



Easy Toasted Coconut Shrimp image

Craving a bit of the tropics? Start with precooked shrimp dipped in a mixture of preserves and mustard.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 40

Number Of Ingredients 4

1/2 cup apricot preserves or orange marmalade
1/4 cup Dijon mustard
1 lb cooked deveined peeled medium shrimp (about 40), thawed if frozen
1 1/2 cups shredded coconut, toasted

Steps:

  • In small serving bowl, mix preserves and mustard. Cover; refrigerate until serving time.
  • Arrange shrimp on serving platter.
  • Dip shrimp first into preserves mixture and place on individual serving plate; sprinkle or spoon coconut onto shrimp.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Shrimp, Sodium 70 mg, Sugar 3 g, TransFat 0 g

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