BAKED COCONUT SHRIMP
Baked golden brown low carb inspired coconut shrimp, crispy and crunchy on the outside and tender and juicy on the inside. Don't miss out on this delicious and healthy baked coconut shrimp recipe served with a side of Japanese spicy mayo!
Provided by LowCarbingAsian
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Gather all the ingredients.
- Preheat oven to 400F, line baking sheet with aluminum foil, and spray with cooking oil or use a silicone baking mat.
- Peel and prepare shrimp as needed (keep tail on). Dry with paper towel. Once dried, sprinkle black pepper on both sides.
- Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. Note - Skip this step if you are using Pork Panko.
- Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with an beaten egg, and 1 mixing bowl with a mixture of the crushed Unflavored Pork Rinds and shredded coconuts (mix well).
- In this order, dip and coat each shrimp: Almond Flour > eggs > crushed Unflavored Pork Rinds/shredded coconuts. Once coated, place onto baking sheet.
- Place baking sheet on middle rack and bake for 15-17 minutes until crust is golden brown.
- In the meantime, finely chop green onions and set aside.
- In a small mixing bowl, combine Kewpie Mayo, sweetener, Sriracha, a pinch of salt and pepper. Mix well, top with green onions and set aside.
- 1Serve with dipping sauce.
Nutrition Facts : Calories 84 kcal, Carbohydrate 2 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED COCONUT SHRIMP WITH SPICY MAYO DIPPING SAUCE
Let's hear it for the Coconut lovers! This Baked Coconut Shrimp with Spicy Mayo Dipping Sauce is so delicious, you'll think you are in the Caribbean while eating this!
Provided by Tastefulventure
Categories Dinner
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Rinse and pat dry shrimp.
- In small bowl whisk egg.
- In large plate add panko, and coconut flakes, stir together.
- Place a sheet of parchment paper over a baking pan.
- Dip shrimp into egg and coat well.
- Dip shrimp into panko mixture and coat all sides well.
- Place shrimp on top of parchment paper.
- Bake 20 minutes.
- Enjoy!
COCONUT SHRIMP WITH SPICY MAYO
Provided by Valerie Bertinelli
Time 30m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
- Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
- Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
- Combine the mayonnaise, sriracha and lemon juice in a small bowl.
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.
SPICY MAYO DIPPING SAUCE
Make and share this Spicy Mayo Dipping Sauce recipe from Food.com.
Provided by vlake428
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- .whisk together ingredients and refrigerate for at least 30 minutes before serving so sauce will merry together.
COCONUT SHRIMP WITH DIPPING SAUCE (BAKED)
Coconut shrimp with dipping sauce from the March issue of Light & Tasty magazine employs a simple "oven frying" technique to rescue this dish from its oil-soaked origins. A serving of 10 shrimp with sauce has only 324 calories and 11 grams of fat. From the local paper.
Provided by Kit..ty Of Canada
Categories One Dish Meal
Time 39m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (200 C).
- Prepare a baking sheet with nonstick cooking spray.
- In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
- In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
- Seal bag and turn to coat.
- Refrigerate for 1 hour.
- Place flour in a shallow bowl. In another bowl, lightly beat egg whites.
- In a third bowl, combine bread crumbs and coconut.
- Drain shrimp and discard marinade.
- Dip shrimp in flour and egg whites, then roll in crumb mixture.
- Place shrimp on prepared baking sheet.
- Bake for 7 to 9 minutes on each side or until lightly browned.
- Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
- Serve with shrimp.
Nutrition Facts : Calories 320.8, Fat 6.7, SaturatedFat 3.8, Cholesterol 172.8, Sodium 371.1, Carbohydrate 32.8, Fiber 1.9, Sugar 6.2, Protein 30.5
LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE
Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!
Provided by KadesMom
Categories < 30 Mins
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
- Preheat oven to 400 degrees.
- Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
- Beat egg in separate pie plate.
- Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
- Place on lightly greased baking sheet.
- Bake 10-12 minutes or until shrimp are cooked through.
- While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.
COCONUT SHRIMP WITH SPICY APRICOT DIPPING SAUCE
Make and share this Coconut Shrimp With Spicy Apricot Dipping Sauce recipe from Food.com.
Provided by Manami
Categories Coconut
Time 1h
Yield 24 shrimp
Number Of Ingredients 12
Steps:
- Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
- Press each shrimp open and press slightly to flatten.
- Combine cornstarch, salt and cayenne pepper.
- Place coconut in a shallow dish.
- Beat egg whites until frothy.
- Roll shrimp in cornstarch mixture; shake off excess.
- Dip shrimp into egg whites, then press into coconut; coating both sides.
- Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
- Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
- Carefully transfer shrimp to paper towels to drain.
- SPICY APRICOT DIPPING SAUCE:.
- Combine all ingredients; stir until well blended.
Nutrition Facts : Calories 94.8, Fat 3.3, SaturatedFat 2.5, Cholesterol 43.1, Sodium 168.2, Carbohydrate 10, Fiber 0.4, Sugar 5.9, Protein 6.5
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