COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE
Steps:
- Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
- Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
- While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
- Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
- Serve the shrimp along with the spicy mango sauce together.
Nutrition Facts : Calories 665 kcal, Carbohydrate 50 g, Protein 31 g, Fat 38 g, SaturatedFat 16 g, Cholesterol 379 mg, Sodium 1641 mg, Fiber 6 g, Sugar 25 g, ServingSize 1 serving
BAKED COCONUT SHRIMP & APRICOT SAUCE
Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.
KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
COCONUT SHRIMP AND MANGO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
- Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
- For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
- To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE
I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.
Provided by Dave Lieberman
Categories main-dish
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
BAKED COCONUT SHRIMP
Make and share this Baked Coconut Shrimp recipe from Food.com.
Provided by ElizabethKnicely
Categories Weeknight
Time 25m
Yield 5 shrimp, 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425°F Line a baking sheet with foil or parchment and spray with olive-oil cooking spray.
- 2. Rinse shrimp and set aside. In a plastic ziplock bag, combine panko, coconut, cayenne pepper, and chili powder. Shake to mix, then set aside.
- 3. Put flour and egg in separate small dishes. In batches of five, dredge shrimp in flour, then dip into egg. Shake gently in the bag with the coconut mixture until coated.
- 4. Place breaded shrimp on the baking sheet and lightly coat with cooking spray, then bake for 10 minutes, or until shrimp are firm to the touch and coconut begins to brown.
- 5. Combine chili sauce and jam in a saucepan or microwave-safe bowl. Heat over medium-low heat for 5 minutes, or on HIGH in the microwave for 30 seconds. Stir, then serve with shrimp.
Nutrition Facts : Calories 138.7, Fat 6.6, SaturatedFat 4.6, Cholesterol 84.3, Sodium 257.5, Carbohydrate 12.2, Fiber 1.8, Sugar 1.7, Protein 7.8
SHRIMP IN MANGO CHILI SAUCE
On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.
Nutrition Facts : Calories 283 calories, Fat 7g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 895mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 20g protein.
BAKED COCONUT SHRIMP WITH SPICY MANGO SAUCE
In baking the shrimp instead of frying you save on loads of calories without sacrificing taste. Cornstarch helps the coating to adhere much better to the shrimp instead of flour. This recipe works best with extra-large shrimp, 15-20 to the pound. Do not butterfly the shrimp or they will come out tough.
Provided by Dedee Royale
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F
- Place coconut and panko crumbs in a food processor and pulse a few times to blend.
- Place crumb mixture into a shallow dish or bowl.
- In a 2nd bowl beat egg whites lightly.
- In a 3rd bowl, add cornstarch.
- One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
- Pour any leftover egg white evenly over each shrimp.
- Place shrimp on a lightly greased baking sheet.
- Spray each shrimp lightly with canola oil.
- Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
- Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
- Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
- To Prepare Spicy Mango Sauce:.
- In a small sauce pan, heat 1 tablespoons oil.
- Add onion, ginger and garlic and saute 3 minutes, stirring.
- Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
- Cook 10 minutes to reduce to 3/4 cup.
- Remove from heat and let stand 10 minutes.
- Place mixture into a blender and process till smooth.
- Stir in lime juice and salt. Cool.
BAKED COCONUT SHRIMP
Make and share this Baked Coconut Shrimp recipe from Food.com.
Provided by chia2160
Categories Coconut
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500°F.
- Spray a baking sheet with olive oil spray.
- Beat egg whites in bowl.
- In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
- Dip shrimp in egg whites, then shake in plastic bag to coat.
- Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.
Nutrition Facts : Calories 268.9, Fat 7.1, SaturatedFat 4.7, Cholesterol 45.4, Sodium 573.6, Carbohydrate 38.2, Fiber 3.4, Sugar 8.5, Protein 12.7
BAKED COCONUT SHRIMP
Make and share this Baked Coconut Shrimp recipe from Food.com.
Provided by AriMad
Categories < 60 Mins
Time 40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Lightly spray a large baking sheet with butter flavored cooking spray.
- In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approximately 30-45 seconds.
- Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.
- Place coconut in a thin layer on a pie plate or flat dish.
- Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
- Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.
Nutrition Facts : Calories 393.3, Fat 16.1, SaturatedFat 12.5, Cholesterol 285.8, Sodium 1338.1, Carbohydrate 26.6, Fiber 3.7, Sugar 7.6, Protein 35.4
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.
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5/5 (5)Total Time 40 minsCategory AppetizerCalories 404 per serving
- Preheat your oven to 420 degrees. Line an 18×13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
- In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl.
- Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil.
- Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.
BAKED COCONUT SHRIMP WITH MANGO DIPPING SAUCE - …
From carolinescooking.com
Ratings 6Calories 220 per servingCategory Appetizer/Starter
- Put the flour in one small bowl, with a little salt and pepper, beat the egg in another, and put the coconut in a third. Add the paprika ad garlic to the coconut (or you can add to the flour) and mix through.
- Pat the shrimp dry then, holding the shrimp by the tail, dip in to the flour to lightly coat all over. Shake off the excess flour. Quickly dip in the egg to coat and allow any excess to drip off before dredging in the coconut. Once coated on both sides, put on a baking sheet/tray. Repeat the flour then egg then coconut with the rest of the shrimp.
- Bake the shrimp for around 10 minutes until the coconut is gently golden and just starting to brown and the shrimp become white and clearly cooked (the tails will also go pink).
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From simplygluten-free.com
5/5 (2)Total Time 37 minsCategory Main CourseCalories 339 per serving
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
- Place 1 cup of bread crumbs on a large plate and combine the remaining bread crumbs with the coconut on another large plate.
- Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate with the bread crumbs. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture, tossing and pressing the coconut onto the shrimp to coat well. Place the shrimp on the prepared baking sheets. Spray with some cooking spray. Bake for 6 minutes, turn the shrimp over, spray the other side with cooking spray, and cook for another 5 to 6 minutes or until the coconut is golden brown and the shrimp are bright pink. While the shrimp are baking, make the sauce.
COCONUT SHRIMP WITH FIERY MANGO SAUCE RECIPE | MYRECIPES
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5/5 (17)Calories 367 per servingServings 4
- To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minutes. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.
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- Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 minutes on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.
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4.5/5 (6)Total Time 35 minsServings 6-8
- Meanwhile, sauté half of shrimp in 1 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Repeat procedure with 1 Tbsp. hot oil and remaining shrimp.
- Sauté onions and next 4 ingredients in remaining 1 Tbsp. hot oil over medium-high heat 1 minute. Stir in mango and next 3 ingredients, and cook 1 minute; stir in shrimp. Serve over hot cooked Coconut-Lime Rice; top with toasted coconut.
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5/5 (3)Total Time 40 minsCategory Side DishCalories 335 per serving
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- Season with a pinch or two of salt and process until blended into a puree. Cover sauce and set aside.
- Peel and devein shrimp before beginning. Leave tails on. Note that shrimp should be lightly damp before beginning, if it is dry toss with 1 - 2 Tbsp water (this ensures that the flour will stick later on).
- Pour vegetable oil into a 12-inch (and deep) saute pan or a pot and heat to 350 degrees over medium heat. While oil is coming up to heat prepare the shrimp (monitor temperature of oil while doing so).
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4.5/5 (70)Total Time 20 minsCategory Main DishesCalories 178 per serving
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