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 SHRIMPTASTROPHY
This is a great crowd-pleaser at a birthday party or similar event. It usually takes about 10 batches in a 2-quart fryer to complete.
Provided by Idlewire
Categories Shrimp Appetizers
Time 30m
Yield 40
Number Of Ingredients 10
Steps:
- Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
- Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
- Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 18.8 g, Cholesterol 138.3 mg, Fat 17.4 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 11.4 g, Sodium 364.4 mg, Sugar 1.4 g
HEALTHY COCONUT SHRIMP
Make and share this Healthy Coconut Shrimp recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 45m
Yield 48-60 shrimp, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Spray a large baking sheet with butter flavored cooking spray.
- In a small bowl combine cornstarch, pepper and salt.
- In a small microwave safe dish heat up honey approximately 30-45 seconds.
- Add lime juice to honey and stir.
- Slowly add in egg whites and continue to stir.
- Place coconut in a thin layer on a pie plate or other relatively flat dish.
- Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut.
- Then place on the baking sheet.
- Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.
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 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 SHRIMPTASTROPHY
This is a great crowd-pleaser at a birthday party or similar event. It usually takes about 10 batches in a 2-quart fryer to complete.
Provided by Idlewire
Categories Shrimp Appetizers
Time 30m
Yield 40
Number Of Ingredients 10
Steps:
- Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
- Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
- Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 18.8 g, Cholesterol 138.3 mg, Fat 17.4 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 11.4 g, Sodium 364.4 mg, Sugar 1.4 g
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