Crispy Coconut Shrimp Food
CRISPY COCONUT SHRIMP
Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 12
Steps:
- For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
- Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
- In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.
- Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
- For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.
CRISPY COCONUT SHRIMP WITH DIPPING SAUCE
Discover a new crowd favorite when you serve this Crispy Coconut Shrimp with Dipping Sauce. This Crispy Coconut Shrimp with Dipping Sauce dish includes all of your favorite flavors: sweet, spicy, crunchy and all around delicious.
Provided by My Food and Family
Categories Home
Time 25m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Beat egg in shallow bowl. Combine coconut and coating mix in separate shallow bowl.
- Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to evenly coat each shrimp. Place on baking sheet sprayed with cooking spray.
- Bake 10 to 12 min. or until shrimp are tender. Meanwhile, microwave remaining ingredients in microwaveable bowl on HIGH 30 sec. or until heated through.
- Serve shrimp with sauce.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 4 g
CRISPY CURRIED COCONUT SHRIMP
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.
CRISPY COCONUT SHRIMP
We used Bisquick to create a crispy tempura batter for coconut shrimp that can be ready in only 30 minutes. Serve with a sweet and tangy dipping sauce made with orange marmalade, apricot preserves and soy sauce.
Provided by By Brooke Lark
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside.
- In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt.
- In large skillet, heat oil over medium heat. Dip each shrimp into eggs, then into Bisquick mixture; dip again in eggs and in Bisquick mixture. Cook shrimp in batches in hot oil about 3 to 4 minutes, turning once, until coating is crisp and golden brown and shrimp are pink. Drain on paper towels.
- Serve shrimp hot with dipping sauce.
Nutrition Facts : ServingSize 1 Serving
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
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CRISPY COCONUT SHRIMP RECIPE | MYRECIPES
¾ cup all-purpose flour ¾ cup cornstarch 1 tablespoon baking powder ½ teaspoon kosher salt ½ teaspoon cayenne pepper 1 ½ teaspoons vegetable …
From myrecipes.com
5/5 (2)Total Time 35 minsServings 8Calories 494 per serving
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5/5 (2)Total Time 35 minsServings 8Calories 494 per serving
- In a large bowl, whisk together flour, cornstarch, baking powder, salt and cayenne. Whisk in 13 Tbsp. cool water and oil until blended, thick and foamy. Set batter aside.
- Pour oil to about 1 1/2 inches deep in a large, deep skillet. Heat oil to 375°F. Meanwhile, break up any lumps of coconut and spread out on a baking sheet lined with wax paper. Pat shrimp dry with paper towels. Dip shrimp, one at a time, into batter to coat completely; shake off excess and place on top of coconut. Roll each shrimp in coconut to coat; shake off excess and transfer to a wire rack.
- Slip shrimp into hot oil, 6 to 8 at a time, and cook for about 1 minute, or until golden brown and crisp; regulate heat to keep temperature at 375°F. Transfer shrimp with a mesh skimmer, slotted spoon or tongs to a paper towel-lined baking sheet to drain. Repeat with remaining shrimp, keeping oil as clear as possible by scooping out debris with skimmer or a small strainer. Transfer shrimp to a serving platter and serve hot with cocktail sauce on the side.
CRISPY COCONUT SHRIMP TACOS - SAFEWAY
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- Dip shrimp, one at a time, into egg mixture, then in coconut mixture, turning to coat both sides of each shrimp.
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- Marmalade Dip: In a medium bowl, combine the marmalade, mayonnaise, and Dijon mustard. Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sirracha sauce.
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CRISPY COCONUT PANKO FRIED SHRIMP - DISH 'N' THE KITCHEN
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Cuisine American, AsianEstimated Reading Time 2 minsServings 4Total Time 25 mins
From womansday.com
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- Working with one shrimp at a time, dip in the cornstarch, then the eggs (letting any excess drop off), and finally in the coconut mixture, pressing gently to help it adhere.
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- Preheat oven to 425 degrees F. Line a large baking tray with baking paper or a Silpat. If neither of these options are available, generously grease the pan with olive oil. If shrimp aren't defrosted yet, add to a strainer and run under cool water for 5-10 minutes to thaw quickly.
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- Line a large rimmed baking sheet with unbleached parchment paper and place the coconut chips on it in single layer.
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- Make sure the shrimp are thoroughly thawed, if previously frozen, then pat dry with paper towels.
- Place 1/2 cup of flour in a bowl or shallow plate for dredging the shrimp. Season with a little salt and pepper.
- In a second bowl or plate, combine another 1/2 cup of flour with the baking powder, garlic powder, salt, and cayenne pepper. Whisk in the beaten egg and coconut milk to create a medium-thick batter, similar to pancake batter.
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- In one bowl add the flour and seasonings and mix well. Then, beat the eggs and combine with the coconut milk in a second bowl. In a third bowl, add the breadcrumb and shredded coconut and mix well.Once prepared, set these out in a line on your kitchen countertop, with the jumbo shrimp in front of you.
- It's a good idea to pat the shrimp dry before dipping them, for even more crispiness and to help the flour adhere.Start by dipping the shrimp in the flour, gently shaking off any excess. Then dip it into the egg coconut mixture and shake off any excess. Finally, cover the shrimp with the coconut breadcrumb mixture - it's easiest to do this by pressing them into the shrimp rather than dipping it into the bowl (they'll stick better).Every time a shrimp is done, place it on an unlined, lightly oiled, baking tray and repeat until all the shrimp are coated.
- Bake the coconut shrimp in a preheated oven at 400ºF/200ºC for 12-14 minutes.I used a tray with holes, which meant I didn't have to flip them over halfway. For crispier results, feel free to flip them halfway through the baking process.
- To make ahead: you can prepare the coconut shrimp right up until the cooking stage (battered but still raw) and cover and refrigerate for up to 12 hours before cooking. You can also cook and reheat them - as mentioned below.You may be able to freeze the battered prawns, but this isn't something I've tried, so I can't advise on.To store: any leftover coconut baked shrimp can be stored, covered in the refrigerator for 3 days, or in the freezer for up to 2 months.
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In a small bowl, beat the eggs. Then mix together the breadcrumbs and coconut together in a different bowl. Place the flour and seasonings in a 3rd bowl and set all the bowls …
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- Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
- Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere.
- Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.
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Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge …
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Servings 4Estimated Reading Time 2 minsCategory Appetizers, Dinner, Main Dish, Side DishTotal Time 35 mins
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Servings 4Estimated Reading Time 2 minsCategory Appetizers, Dinner, Main Dish, Side DishTotal Time 35 mins
- For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet.
- Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture.
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- Line a large rimmed baking sheet with parchment paper and place the grated coconut on it in single layer.
- Place the baking sheet in the center of the oven for five minutes, remove from the oven and stir them around and bake for up to five more minutes until they are a very light golden color and completely dry (watch carefully). Remove from oven and let cool.
CRISPY COCONUT SHRIMP WITH SWEET RED CHILI SAUCE - ONCE ...
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From onceuponachef.com
Cuisine American, Asian, ThaiCategory AppetizersServings 4-6Calories 447 per serving
- Place the cornstarch, salt and cayenne pepper in a large zip-lock bag and mix well. Add the shrimp to the bag, seal shut and shake to coat evenly. Set aside.
- Using a fork, beat the egg whites in a small bowl until frothy. Place the coconut and sugar in a large shallow bowl or pie dish and mix well.
- Holding each shrimp by the tail, shake off excess cornstarch, dip into the egg whites (let the excess drip off), then dredge in the coconut mixture, turning to coat evenly (if the sugar drops to the bottom of the dish a bit, move the shrimp around so it gets coated with both the sugar and coconut.) Place the shrimp on foil-lined baking sheet in a single layer. Cover and refrigerate until ready to cook. This can be done several hours ahead of time.
- Pour enough oil into a large nonstick pan to reach a depth of ½-inch; heat over high heat until hot. To test if the oil is hot enough, use tongs to hold one shrimp by the tail and submerge it in oil; if it sizzles and crackles, it’s ready. Working in batches so as not to crowd the pan, add the shrimp to the hot oil and fry, turning once, until golden brown. It should take between 40-60 seconds per side; if the shrimp are browning too quickly, turn the heat down a bit. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain. Arrange the shrimp on a platter and serve with the Sweet Red Chili Sauce.
CRISPY COCONUT SHRIMP TACOS | FOODLAND
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Combine panko bread crumbs, coconut and allspice in a third bowl. Dip each shrimp into the flour coating both sides. Shake off any excess. Dip into egg mixture, allowing the excess to drip off. Dip into the coconut mixture, patting the coconut on to make sure it adheres to the shrimp. Place each shrimp on a rack on a large baking sheet.
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Get three bowls: in the first one, put about 1/4 cup of AP flour. In the second one, mix together the panko and shredded coconut (dry batter). Note: if you want a cleaner presentation, pulse the shredded coconut a few times in a blender first. In the third bowl, mix together 1/3 cup AP flour, 1/4 cup corn starch, 1/2 tsp baking soda, 1 tsp salt ...
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5/5 (1)
From stellanspice.com
5/5 (1)
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Air Fryer Coconut Shrimp with Dipping Sauce - My Forking Life great www.myforkinglife.com. These Air Fryer Shrimp are covered in a crispy coconut breading and paired with a delicious Sweet Thai Chili dipping sauce. It's the perfect appetizer First, preheat your Air Fryer oven to 390 degrees Fahrenheit. Make your dredging station with flour ...
From therecipes.info
From therecipes.info
CRISPY COCONUT SHRIMP RECIPES
Coconut Shrimp Simple, Crispy and Delicious! If you like coconut shrimp with a crispy coating than this recipe is made for you! A very simple recipe with delicious result. Too many recipes add a ton of ingredients, spices, herb, breadcrumbs etc. which takes away the integrity of the shrimp or prawn. (We call them prawns in OZ).
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From tfrecipes.com
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From youtube.com
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CRISPY COCONUT SHRIMP - TFRECIPES.COM
Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp. Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
From tfrecipes.com
From tfrecipes.com
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These crispy coconut shrimp prove that you can ditch the deep fryer without sacrificing an ounce of taste. Serve as a starter or toss these succulent shrimps into a dinner salad for a punch of protein (28 grams per serving) and heart-healthy omega-3s.For an extra layer of coconutty flavor, swap the all-purpose flour for coconut flour (which will also make your meal gluten-free).
From foodnewsnews.com
From foodnewsnews.com
CRISPY COCONUT SHRIMP WITH CITRUS MANGO DIP | CANADIAN LIVING
Heat to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds. In batches, deep-fry shrimp, turning once, until golden, about 1 minute. Using slotted spoon, transfer shrimp to paper towel-lined rimmed baking sheet to drain. (Make-ahead: Let cool; place on parchment paper-lined rimmed tray.
From canadianliving.com
From canadianliving.com
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