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 SHRIMP II
Steps:
- Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
- Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
- Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
- Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.
Nutrition Facts : Calories 857.7 calories, Carbohydrate 64.5 g, Cholesterol 104.4 mg, Fat 61.6 g, Fiber 7.9 g, Protein 18 g, SaturatedFat 26.6 g, Sodium 418.6 mg, Sugar 31.5 g
COCONUT SHRIMP
You won't believe how easy this is to make, and it's so much cheaper and tastier to make it right at home!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired.
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
EASY COCONUT SHRIMP
Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.
Provided by Sally
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time- do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
- Cover and store leftover shrimp in the refrigerator for up to 3 days.
COCONUT SHRIMP WITH DIPPING SAUCE
With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp, created by our Test Kitchen, would be great for any occasion, from an easy weeknight dinner to special event.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour. , Place flour in a shallow bowl. In another bowl, lightly beat the 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 on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp.
Nutrition Facts : Calories 324 calories, Fat 11g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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
Steps:
- Clean and peel shrimp, leaving tails intact.
- In a bowl, mix flour, salt, beer and siracha sauce.
- In a separate bowl, mix panko, coconut and salt.
- In a cast iron frying pan, preheat oil over medium high heat. You need approximately 1/2" of oil in your pan. Adjust amount of oil according to the size of your pan.
- Working in small batches, dip shrimp into batter and then into panko mixture. Pat crumbs onto shrimp. Set coated shrimp on a plate.
- When the oil reaches 360 degrees, place shrimp in pan. Do not overcrowd pan. You may need to cook the shrimp in batches.
- Cook each side for approximately 2 minutes per side, until golden brown.
- Remove cooked shrimp from oil and place on a baking rack to allow excess oil to drip.
- Serve hot or at room temperature.
Nutrition Facts : Calories 418 kcal, Carbohydrate 26 g, Protein 27 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 285 mg, Sodium 1578 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE
The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Do not skip the the super simple (2 ingredient!) coconut shrimp sauce!
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 11
Steps:
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later.
- To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" deep). Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don't overcrowd the pan.
- Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.
Nutrition Facts : Calories 316 kcal, Carbohydrate 25 g, Protein 19 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 245 mg, Sodium 1004 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
COCONUT SHRIMP RECIPE
Steps:
- Gather the ingredients.
- Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
- Make the batter by first mixing the dry ingredients together: flour, baking powder, and salt in a bowl.
- Crack the egg into the flour mixture, then add the water, stirring to break the yolk, and form a fairly smooth batter (don't worry if there are a few small lumps).
- Spread coconut over a plate or other dry surface, and set beside the bowl of batter. Then hold the shrimp by the tail, (using tongs make this easier) and dip into the batter.
- Take the batter-coated shrimp and immediately drop it into the coconut, roll it around to make sure it is coated, then lift and place onto a kitchen-paper-covered plate.
- Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. Test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready. Drop a few shrimp at a time into the hot oil, reduce the heat to medium and fry quickly turning frequently. You will need about 20 seconds on each side.
- Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper. Serve hot straight from the pan or accompany with a sweet chili sauce or a fresh mango dip .
Nutrition Facts : Calories 408 kcal, Carbohydrate 15 g, Cholesterol 81 mg, Fiber 2 g, Protein 8 g, SaturatedFat 29 g, Sodium 443 mg, Sugar 1 g, Fat 35 g, ServingSize 10-12 pieces (3-4 servings), UnsaturatedFat 0 g
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 II
Prep Time: 15 Min Cook Time: 15 Min Ready In: 30 Min Amount Per Serving Calories: 858 | Total Fat: 61.6g | Cholesterol: 105mg
Provided by Penny Hall
Categories Seafood
Time 30m
Number Of Ingredients 14
Steps:
- 1. Directions 1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside. 2. Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer. 3. Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut. 4. Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.
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- Pasta. Pasta dishes work well for this dish because they are filling. Plus, you can top it off with a mild sauce that complements the flavors of the coconut shrimp.
- Rice. Coconut shrimp is a protein-loaded dish, which is always great with rice. While a cup of plain white rice is great with this dish, I like to kick things up a notch by making fried rice instead.
- Coleslaw. Coleslaw has a nice tangy flavor that pairs perfectly with coconut shrimp. Plus, if you use red and green cabbage to make it, you’ll get a vibrant and colorful slaw that will look so good on the dinner table.
- Veggie Spring Rolls. Picture this: crispy vegetables and rich avocados embraced by a thin and gelatinous rice paper wrapper and then dipped in a sweet Thai mango sauce.
- French Fries. You can never go wrong with a classic side dish. Think about it – deep-fried coconut shrimp plus French fries? They’re a match made in heaven.
- Dip. Okay, we know dips technically aren’t side dishes, but a deep-fried dish is so much better with a dipping sauce! Keep it simple or get as creative as you like.
- Drinks. Sticking with the tropical theme here, no seafood feast is complete without a fruity drink. I’m partial to frozen daiquiris, especially when you make them with mangoes.
- Desserts. No seafood feast is complete without a little something sweet to finish it off. Chocolate is my personal guilty pleasure. You can never go wrong with chocolate, whether it’s chocolate cake, chocolate mousse, or a classic brownie with ice cream on top.
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- Place shrimp into a large bowl. Blend together egg whites, lime juice, and honey. Pour it over the shrimp and stir well to coat everything. Allow to marinate in refrigerator at least 15 minutes.
- One by one, dredge each shrimp first in the tapioca flour mix, then in the remaining marinade, then in shredded coconut.
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- In a medium bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, garlic powder, and onion powder. Stir in the ice water to form a batter.
- Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shell/tail should be exposed to crisp up in the frying oil.
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- Bring a large skillet with the coconut oil to medium high heat. Add the shrimp and saute for 2-3 minutes, stirring frequently, until the shrimp turns opaque and is cooked through. Transfer the cooked shrimp to a plate and set aside.
- Add the coconut milk, garlic, ginger, lime juice and zest, sugar and salt to the skillet and bring to a boil over medium high heat. Once a full rolling boil has been reached, reduce the heat and simmer for 5-6 minutes or until thickened.
- Return the cooked shrimp to the thickened sauce, and continue to simmer on low heat for an additional 2-3 minutes or until the shrimp is heated through.
- Remove from heat when done and serve immediately. Serve over rice or cauliflower rice, garnished with lime wedges and/or toasted shredded coconut, if desired.
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