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
BAKED KETO COCONUT SHRIMP RECIPE
See how to make coconut shrimp in the oven! Swap the deep-fried version for this healthy baked coconut shrimp. This keto coconut shrimp recipe has just 6 ingredients and 5 grams net carbs.
Provided by Maya Krampf
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
- If your shrimp is frozen, run it under luke-warm water to thaw it a bit. Pat dry.
- Arrange three bowls - one with beaten eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
- Dredge each piece of shrimp in the coconut flour mixture, dip in the egg shaking off the excess, and finally press/roll in the coconut flakes. Place on the wire rack.
- Bake the shrimp for 4 minutes. Flip and cook for 5-6 more minutes, until firm and cooked through. Place under the broiler for 1-2 minutes, until lightly golden.
Nutrition Facts : Calories 443 kcal, Carbohydrate 12 g, Protein 31 g, Fat 30 g, SaturatedFat 23 g, Cholesterol 443 mg, Sodium 1111 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
BAKED COCONUT SHRIMP
With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.
Provided by Catherine McCord
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
- Pat the shrimp dry.
- Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
- Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
- When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
- Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
- Serve the coconut shrimp with the dipping sauce on the side.
COCONUT SHRIMP WITH THE BEST DIPPING SAUCE
Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
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 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g
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
OVEN-BAKED COCONUT SHRIMP (LOW-FAT)
There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)
Provided by Kittencalrecipezazz
Categories Coconut
Time 40m
Yield 26 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 375 degrees F.
- Rinse the shrimp under cold water and pat dry with paper towels.
- In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
- Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
- Place the coconut in a shallow dish.
- Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
- Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
- Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
- Lightly spray the shrimp with cooking spray.
- Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.
LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE
Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!
Provided by KadesMom
Categories < 30 Mins
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
- Preheat oven to 400 degrees.
- Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
- Beat egg in separate pie plate.
- Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
- Place on lightly greased baking sheet.
- Bake 10-12 minutes or until shrimp are cooked through.
- While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.
SLAM DUNK COCONUT SHRIMP DIPPING SAUCE
This is our favorite dipping sauce for coconut shrimp. The heat from the horseradish combined with the sweet apricot and citrus pineapple flavors makes this a real slam dunk! This freezes well.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 3
Steps:
- Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 57.9 calories, Carbohydrate 15.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 11.2 mg, Sugar 10.7 g
COCONUT SHRIMP WITH DIPPING SAUCE (BAKED)
Coconut shrimp with dipping sauce from the March issue of Light & Tasty magazine employs a simple "oven frying" technique to rescue this dish from its oil-soaked origins. A serving of 10 shrimp with sauce has only 324 calories and 11 grams of fat. From the local paper.
Provided by Kit..ty Of Canada
Categories One Dish Meal
Time 39m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (200 C).
- Prepare a baking sheet with nonstick cooking spray.
- In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
- In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
- Seal bag and turn to coat.
- Refrigerate for 1 hour.
- Place flour in a shallow bowl. In another bowl, lightly beat 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 shrimp on prepared baking sheet.
- Bake for 7 to 9 minutes on each side or until lightly browned.
- Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
- Serve with shrimp.
Nutrition Facts : Calories 320.8, Fat 6.7, SaturatedFat 3.8, Cholesterol 172.8, Sodium 371.1, Carbohydrate 32.8, Fiber 1.9, Sugar 6.2, Protein 30.5
COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN
This is courtesy of Bobby Deen and the food network. If you love coconut shrimp, you will love this recipe!! The coconut actually sticks to the shrimp and the sauce is great! Very how much red pepper flakes to taste and enjoy.
Provided by Everything Sweet
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dipping Sauce:.
- Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
- In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
- Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
- In a wide shallow bowl, toss the coconut and bread crumbs together.
- Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
- Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
- Serve the shrimp with the dipping sauce.
Nutrition Facts : Calories 537.8, Fat 14.7, SaturatedFat 11.6, Cholesterol 239, Sodium 1943.3, Carbohydrate 72.1, Fiber 5.5, Sugar 40.5, Protein 30.7
DIPPING SAUCE FOR COCONUT SHRIMP
A simple delicious dipping sauce!
Provided by abcd1234
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g
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