COCONUT SHRIMP
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TROPICAL ISLAND'S PASTA WITH SHRIMPS AND COCONUT
Make and share this Tropical Island's Pasta With Shrimps and Coconut recipe from Food.com.
Provided by Artandkitchen
Categories Healthy
Time 12m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the seasoning blend by combining all the spices and the salt (first 5 ingredients for the sauce) in a small bowl.
- Prepare the other ingredients.
- Bring a big pot of salted water to boil and add pasta when ready.
- In the meantime prepare your shrimps.
- Add margarine or vegetal oil to the pan (medium heat).
- Stir in garlic and ginger and coconut flakes.
- When it begins to change the color add the shrimps.
- Change to maximum heat.
- Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
- Saute the shrimp for 5 to 6 minutes or until they begin to brown.
- Be sure to cook both sides of all the shrimp.
- Check the pasta and if necessary drain before the sauce is ready (adding some oil to prevent sticking).
- Cut the lime in half and squeeze the first half into the pan over the shrimp.
- Add cilantro (reserve some leaves for decoration).
- Add 2 tablespoon coconut milk if you prefer it wheat.
- Stir and serve.
- Squeeze the second half lime over the pasta in the plate.
- Decorate with coconut milk and the reserved cilantro leaves.
Nutrition Facts : Calories 594.3, Fat 9.2, SaturatedFat 2.4, Cholesterol 94.5, Sodium 943.7, Carbohydrate 99.2, Fiber 5.1, Sugar 4.7, Protein 27.1
COCONUT SHRIMP WITH PEANUT SAUCE
Provided by Alton Brown
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
- In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.
- In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.
- Bring sauce to room temperature and serve with coconut shrimp.
COCONUT SHRIMP
No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that's served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.
Provided by Margaux Laskey
Categories easy, quick, snack, weeknight, seafood, appetizer, main course
Time 30m
Yield About 24 shrimp
Number Of Ingredients 15
Steps:
- Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
- Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
- Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
- Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
- Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
- Serve immediately with dip.
CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
COCONUT GARLIC SHRIMP, ASPARAGUS, TOMATO PASTA
Well it's been a long week since Hurricane Irma slammed into Florida & the Caribbean and things are slowly, finally settling back to some kind of normalcy. This includes making a new dish for dinner. After replacing 75% of the contents of my freezer and refrigerator because of no power I can say with a smile, I'm back! I've been wanting to make this recipe for quite some time. The original recipe that I adapted this from (Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro) from www.skinnytaste.com. The original recipe was more of a stew and could be served over rice. I added more garlic and served it over pasta instead. I also added asparagus since I had some in the fridge that had to be used or I would lose it. I may try it with peas instead next time or possibly broccoli! And for those of you who know me, know I really do NOT like peppers (green, red, yellow....) jalapeno yes, but sweet peppers no. This recipe has red peppers in it and I can barely taste them. I did use the small rainbow peppers (the red ones) and they aren't as strong-tasting so that's probably why I liked them. So how did the recipe turn out? Let's just say, my husband and I could not stop eating it! It was incredible! I can't wait to have it as leftovers again! It's a very easy recipe to make and I will be making it again for sure. The only thing I might do next time is add another can of the coconut milk so it has more sauce for the pasta. Other than that it's a home run! It's not a heavy meal, the sauce is light, yet it is a very filling dish. Hope you enjoy it!
Provided by Popcorngirl12
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan heat the olive oil and sauté the red pepper until soft, about 4 minutes.
- Add the white parts of the scallions, ¼ cup of the fresh cilantro (or the 1 tbsp of dried), the garlic and red pepper flakes. Cook for about a minute or so until well blended.
- Add the tomatoes, coconut milk and ¼ tsp of salt. Stir well and bring to a boil. Once it boils, cover the pot and simmer for about 10-15 minutes until the sauce thickens a bit.
- Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.
- Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.
- Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.
- Pour all of the shrimp mixture into the pot with the pasta and mix well. Let it simmer for just a minute or so to get everything mixed.
- Serve. Top with the green part of the scallions and rest of fresh cilantro if using fresh. We also like to add a little parmesan cheese on top as well.
Nutrition Facts : Calories 399.6, Fat 3.3, SaturatedFat 0.5, Cholesterol 142.9, Sodium 854.2, Carbohydrate 64.1, Fiber 4.8, Sugar 4, Protein 27.7
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