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 Kitchen
Time 30m
Yield 6
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 together the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper 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.
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.
COCONUT SHRIMP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
- Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
- Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
- TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.
COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
COCONUT SHRIMP
Steps:
- Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.
BAKED COCONUT SHRIMP
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
- Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g
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.
COCONUT JUMBO SHRIMP
Make and share this Coconut Jumbo Shrimp recipe from Food.com.
Provided by Diana Thompson
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp; dry on paper towels.
- Mix the flour, cornstarch, salt and pepper in a medium bowl.
- Add oil and the ice water to the dry ingredients; stir to blend.
- Heat the oil to 350 degrees in an electric skillet.
- Dip the shrimp in the batter, then roll each shrimp in the coconut.
- Fry shrimp for about 4 minutes, or until lightly browned.
- Do not overcook!
- Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
- Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.
COCONUT SHRIMP
Make and share this Coconut Shrimp recipe from Food.com.
Provided by gailanng
Categories Weeknight
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix beer, egg, milk, flour, salt, sugar and baking powder.
- Dredge shrimp in batter mixture then redip a second time. Roll in coconut then let rest about 10 minutes.
- Heat oil and deep fry until golden.
Nutrition Facts : Calories 551.4, Fat 30.6, SaturatedFat 24, Cholesterol 179.6, Sodium 404.3, Carbohydrate 52.9, Fiber 7.6, Sugar 3.8, Protein 16.7
COCONUT SHRIMP
This is my adaptation of a Robin Miller Quick Fix recipe. She also made a homemade garlic sauce that I didn't care for, so I made these with a traditional sweet & sour dip recipe to accompany them. These turned out so delicious despite the few ingredients.
Provided by HeatherFeather
Categories Coconut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- You will need a ziptop plastic baggie,2 shallow bowls and a platter set out before you begin.
- Preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra (for shallow pan frying).
- In one bowl, whisk together a batter using the egg, beer, baking powder,3/4 cup flour and some salt & pepper to taste, whisking until there are no more big lumps.
- Place some extra flour into a ziptop plastic baggie.
- Place coconut in a separate shallow bowl.
- (DREDGE IN FLOUR):Drop all your shrimp into the baggie, seal bag, and shake until all are lightly dusted with flour.
- (DUNK IN BATTER):Remove from bag and shake off excess flour. Grab 1 shrimp at a time and dip into the beer mixture, holding the tail, and letting excess drip off.
- (COCONUT COATING):Next, drop the wet shrimp into the coconut and roll it around, pressing so the coconut sticks.
- Set onto a platter and repeat until all the shrimp are coated.
- Once all of your shrimp are coated with coconut, fry them in batches of about 6-8 in the heated oil just a few minutes, flipping once to brown & crisp both sides.
- Drain on paper towels and serve with sweet & sour dip.
Nutrition Facts : Calories 391.5, Fat 20.7, SaturatedFat 11.6, Cholesterol 117.2, Sodium 324.4, Carbohydrate 37.4, Fiber 2.2, Sugar 16.2, Protein 12.3
COCONUT SHRIMP
Provided by Lora Zarubin
Categories Egg Appetizer Fry Cocktail Party Fourth of July Super Bowl Low Cal Coconut Shrimp Party Breadcrumbs Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free
Yield Makes 18
Number Of Ingredients 8
Steps:
- Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.
- Available in the Asian foods section of some supermarkets and at Asian markets.
- ** Available at some supermarkets, specialty foods stores, and natural foods stores.
HAWAIIAN COCONUT SHRIMP
Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal!
Provided by BeachGirl
Categories Coconut
Time 42m
Yield 10-12 appetizers, 4 serving(s)
Number Of Ingredients 11
Steps:
- SAUCE: mix together all ingredients and set aside.
- SHRIMP: Peel and devein shrimp, leaving the tails on.
- Rinse and drain.
- In Bowl 1, place 1/4 cup all-purpose flour.
- In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
- In Bowl 3, place flaked coconut.
- Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
- Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
- At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
- In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
- Drain on paper towels.
- Repeat process until all shrimp are cooked.
- Serve with Honey Mustard Sauce.
- Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.
Nutrition Facts : Calories 418.4, Fat 9.6, SaturatedFat 5.3, Cholesterol 224.8, Sodium 1550.5, Carbohydrate 55.5, Fiber 2.7, Sugar 28.1, Protein 28.1
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.
More about "coconut shrimp i food"
COCONUT SHRIMP I RECIPE - FOOD.COM
From food.com
Servings 3-4Total Time 47 minsCategory BrunchCalories 2439 per serving
COCONUT SHRIMP I | RECIPES WIKI | FANDOM
From recipes.fandom.com
COCONUT SHRIMP I - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST BAKED COCONUT SHRIMP RECIPES - YUMMLY
From yummly.com
AIR FRYER COCONUT SHRIMP | FOOD & WINE
From foodandwine.com
BRAZILIAN COCONUT MILK SHRIMP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BEST EVER COCONUT SHRIMP {COPYCAT} - TIPBUZZ
From tipbuzz.com
EASY COCONUT SHRIMP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COCONUT SHRIMP - DAMN DELICIOUS
From damndelicious.net
COCONUT SHRIMP RECIPE BY DALY | IFOOD.TV
From ifood.tv
THE BEST COCONUT SHRIMP I HAVE EVER MADE - DAILY DIY LIFE
From dailydiylife.com
WHAT TO SERVE WITH COCONUT SHRIMP? TOP 27 FOODS IN 2022
From lacademie.com
COCONUT CHICKEN AND SHRIMP - READER'S DIGEST CANADA
From readersdigest.ca
COCONUT SHRIMP - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
AIR FRYING COCONUT SHRIMP - THERESCIPES.INFO
From therecipes.info
FRIED COCONUT SHRIMP | I HEART RECIPES
From iheartrecipes.com
COCONUT CURRY SHRIMP - BE GREEDY EATS | WHERE FOOD MEETS ...
From begreedyeats.com
BAKED COCONUT SHRIMP WITH SPRINGY RICE AND HONEY BUTTER ...
From pinchofyum.com
COCONUT SHRIMP RECIPES - FOOD NETWORK
From foodnetwork.com
COCONUT SHRIMP I - FOOD RECIPES
From recipes.studio
COCONUT SHRIMP | MRFOOD.COM
From mrfood.com
COCONUT SHRIMP RECIPE - HOME COOKING MEMORIES
From homecookingmemories.com
COCONUT SHRIMP - THE SPRUCE EATS
From thespruceeats.com
CREAMY COCONUT SHRIMP {15 MINUTE CHINESE BUFFET STYLE ...
From bakeitwithlove.com
COCONUT SHRIMP WITH 2 INGREDIENT DIPPING SAUCE ...
From natashaskitchen.com
COCONUT SHRIMP - CAFE DELITES
From cafedelites.com
7 CRISPY COCONUT SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
COCONUT SHRIMP I RECIPE
From crecipe.com
WHAT TO SERVE WITH COCONUT SHRIMP - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
THESE 5-INGREDIENT AIR FRYER COCONUT SHRIMP WILL TRANSPORT ...
From salon.com
EASY COCONUT SHRIMP - READER'S DIGEST CANADA
From readersdigest.ca
VEGAN, PLANT-BASED/COCONUT SHRIMP/MIND BLOWN/SEAFOOD
From plantbelly.com
COCONUT SHRIMP RECIPES | FOOD & WINE
From foodandwine.com
HOW TO MAKE COCONUT SHRIMP: EASY AND CRISPY FRIED RECIPE
From lobsteranywhere.com
SPICY COCONUT SHRIMP {RECIPE} - FOOD FIDELITY
From foodfidelity.com
HOMEMADE COCONUT SHRIMP RECIPE - PUREWOW
From purewow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love