Crunchy Coconut Shrimp Food

CRISPY COCONUT SHRIMP

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

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.

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.

CRUNCHY AIR FRYER COCONUT SHRIMP

Steps:

• Place 1 cup flour in bowl #1. Beat egg in bowl #2. Place remaining dry ingredients (including remaining ½ cup flour) in bowl #3.
• Dry shrimp by placing in flour in bowl #1.
• Transfer to bowl #2 to coat with egg wash.
• Transfer individually to bowl #3, tossing/patting to coat with coconut/spice mixture.
• Preheat air fryer to 400 degrees. Air fry shrimp in batches after a quick spray of oil for 3 minutes, then flip, then air fry for another 2-3 minutes or until cooked through and golden on the outside.
• For first sauce, combine soy sauce, sesame oil, sesame seeds, and a dash of red pepper flakes depending on how spicy you prefer. For second sauce, just add a dash of red pepper flakes to apricot marmalade.
• Serve shrimp warm with the two sauces.

COCONUT SHRIMP

Steps:

• Remove shells and de-vein the shrimp. You can leave the tails if you like.
• Pat the shrimp dry with a paper towel.
• Beat egg in a small bowl; place flour with salt and pepper in another bowl and coconut and Panko breadcrumbs in third bowl.
• Dip each shrimp in flour first, then egg and then coconut breading. Place on a plate.
• If you want to fry the shrimp: heat up oil in a saucepan. Fry 4 to 5 shrimp at a time, not to crowd the pot. Fry on each side until golden. Remove onto a paper towel-lined plate.
• If baking: preheat oven to 425 degrees F, place shrimp on a baking sheet lined with parchment paper and bake for 10 minutes. Flip each shrimp and bake for 4 to 5 minutes more. You can bake them in the air fryer: preheat it to 400 degrees F and bake shrimp for 5 minutes, flip and bake for 2 to 3 minutes more.
• Mix chili sauce with marmalade and serve with shrimp.

CRUNCHY COCONUT SHRIMP WITH SWEET ORANGE MARMALADE SAUCE

Steps:

• DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside.
• SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365°F.
• In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings.
• Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done.
• Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels.
• NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375°F.

AIR FRYER COCONUT SHRIMP

Steps:

• In a large bowl, combine all-purpose flour, salt, pepper, coconut flakes and panko bread crumbs. In a separate bowl whisk the eggs.
• Pat dry shrimp and dip them into egg mixture followed by the crumbs mixture. Coat all the sides evenly.
• Spray the preheated air fryer basket with oil. Place coated shrimp in one layer inside the air fryer basket. Note: You can spray shrimp for the coating to gain even color.
• Air fry shrimp at 400 °F for 7 minutes, flip it over and air fry for another 4 minutes or until it's golden brown. Enjoy it with your favorite dipping sauce!

COCONUT SHRIMP

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.

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.

CRUNCHY KETO COCONUT SHRIMP WITH CREAMY DIPPING SAUCE

Steps:

• To make the sauce, in a bowl combine all the ingredients.
• Season to taste with salt and set aside.
• In a shallow bowl, beat the eggs with salt and black pepper and set aside.
• Add the shredded coconut, coconut flour, Creole seasoning, garlic powder and salt and black pepper to taste to another bowl and mix to combine.
• Dip each shrimp in the eggs then press in the shredded coconut mixture.
• Pour the frying oil to depth of 1/2 inch in a large skillet and heat it over medium-high heat.
• Fry the shrimps in batches until golden brown, about 2-3 minutes per batch.
• Serve with dipping sauce.

CRUNCHY COCONUT SHRIMP

Steps:

• PLACE Crispy Fried Onions and coconut into plastic bag. Lightly crush with hands or rolling pin. Transfer to pie plate or waxed paper.
• PLACE flour in another plastic bag. Add shrimp; shake to coat.
• DIP shrimp into egg whites. Coat with onion mixture, pressing firmly to adhere.
• BAKE shrimp at 400°F for 10 min. until shrimp are fully cooked and crispy. Serve with Frank's RedHot Sweet Chili sauce.