COCONUT-CILANTRO CHUTNEY
This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.
COCONUT SHRIMP WITH CHUTNEY
This recipe is from Better Homes and Gardens Special Interest Publication. I have not tried this recipe yet, but putting here for safe keeping.
Provided by Naturelover
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.
- In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.
- Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
- Test Kitchen Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.
Nutrition Facts : Calories 113.1, Fat 3.5, SaturatedFat 2.4, Cholesterol 69.2, Sodium 202.9, Carbohydrate 8.9, Fiber 0.7, Sugar 4.1, Protein 11.1
COCONUT-CRUSTED SHRIMP
Dijon mustard helps the coating of panko breadcrumbs and shredded coconut stick to the shrimp in this tropical-inspired dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
- In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
- Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.
Nutrition Facts : Calories 290 g, Fat 12 g, Fiber 1 g, Protein 27 g, SaturatedFat 4 g
COCONUT SHRIMP
This reminds me of the coconut shrimp that you get at a popular chain seafood restaurant. I made a fruit dipping sauce by heating apricot jam with mango chutney and a bit of rum. You can also mix some cream of coconut (not coconut milk) with some canned crushed pineapple for a pina colada type sauce. (LOL - I add a taste of rum...
Provided by Maria Connors
Categories Seafood
Time 50m
Number Of Ingredients 8
Steps:
- 1. Combine egg, 3/4 cup of flour, baking powder and beer. Mix well.
- 2. Dredge Shrimp in 1/2 cup flour. Holding tail, dip shrimp into batter, then into coconut. Place on a cookie sheet or tray lined with foil or waxed paper.
- 3. When all shrimp are coated, heat about 2 inches of oil in a deep, heavy saucepan. When oil is at about 350 degrees, or when a bit of batter dropped into oil starts to cook and float, place about 4 shrimp into the oil to cook.
- 4. Deep fry until golden and drain on a wire rack to preserve the crispness. Repeat with the remainder of the shrimp, 4 at a time. Serve immediately.
COCONUT CURRY SHRIMP RECIPE BY TASTY
The next time you want to impress your date, try this simple yet elegant shrimp curry. It's creamy and tangy, with the perfect hint of spice.
Provided by Matt Ciampa
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
- Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3-4 minutes.
- Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
- Add the shrimp and cook for 3-4 minutes, until pink and opaque.
- Serve the curry with brown rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 552 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 5 grams, Protein 50 grams, Sugar 9 grams
COCONUT-CURRIED SHRIMP WITH CHUTNEY MAYO
Don't head to a restaurant to get tender and crispy curried shrimp. Make it at home with this Coconut-Curried Shrimp with Chutney Mayo recipe.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix mayo, chutney, vanilla and 1/4 tsp. curry powder until blended.
- Mix coconut, flour and remaining curry powder in shallow pan. Whisk egg and water in medium bowl until blended. Dip shrimp, 1 at a time, into egg mixture; shake off excess. Coat with flour mixture.
- Heat oil in large saucepan on medium heat. Add shrimp, in batches; cook 2 min. or until golden brown. Remove from pan with slotted spoon; drain. Serve with chutney mayo.
Nutrition Facts : Calories 400, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 180 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
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 CURRY RECIPE BY TASTY
Here's what you need: coconut oil, Gourmet Garden Garlic Stir-In Paste, Gourmet Garden Ginger Stir-In Paste, red curry paste, unsweetened coconut milk, fish sauce, sugar, yellow onion, red bell pepper, zucchini, shrimp, Gourmet Garden Lightly Dried Cilantro, Gourmet Garden Lightly Dried Basil, rice
Provided by Gourmet Garden
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1-2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.
- Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn't slightly submerge vegetables, cover with a lid while cooking.)
- Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.
- Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 7 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, Sugar 3 grams
COCONUT SHRIMP WITH CHUTNEY
This recipe I have not tried, but will. Don't want to lose it. We love coconut shrimp at the Outback, but I don't like to deep fry. This recipe is oven baked. We are fortunate to have a fresh fish market about 5 miles from us, with fresh caught wild gulf shrimp. This comes from Better Home and Garden Magazine of just appetizers. If you try this before I get a chance, please let me know the verdict. Prep time is a guess.
Provided by Naturelover
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1 inch baking pan; set aside.
- In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.
- Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
- Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake from 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.
Nutrition Facts : Calories 109.8, Fat 3.2, SaturatedFat 2.3, Cholesterol 88.4, Sodium 237.1, Carbohydrate 8.4, Fiber 0.7, Sugar 4.1, Protein 11.3
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