Skillet Coconut Shrimp With Apricot Sauce Food

BAKED COCONUT SHRIMP & APRICOT SAUCE

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

SKILLET COCONUT SHRIMP WITH APRICOT SAUCE

Steps:

• In small bowl, mix preserves, vinegar and pepper flakes; set aside.
• Pat shrimp dry with paper towels. In shallow dish, mix Bisquick mix, red pepper, milk and egg with fork until well blended. In another shallow dish, place coconut.
• In 12-inch skillet, heat 1/4 inch oil over medium heat. Working with half of the shrimp at a time, dip each shrimp into egg mixture, shaking off excess batter; lightly toss in coconut. Place in hot oil in single layer; cook 3 to 4 minutes, turning once, until coating is crisp and golden brown, and shrimp are pink. Serve with apricot sauce.

APRICOT SHRIMP

Steps:

• Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
• Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
• Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

BAKED COCONUT SHRIMP WITH APRICOT SAUCE - WW

Steps:

• Apricot Sauce:.
• Mix all ingredients in 1 quart saucepan.
• Cook over low heat, stirring occasionally until all preserves are melted.
• Refrigerate while making the shrimp.
• Shrimp:.
• Heat oven to 425 degrees.
• Spray rack in broiler pan with cooking spray.
• Mix flour, brown sugar, salt and red pepper in shallow bowl.
• Beat the egg and lime juice in another shallow bowl.
• Place coconut in third shallow bowl.
• Coat each shrimp with flour mixture.
• Dip each side into egg mixture.
• Coate well with coconut.
• Place on rack in broiler pan.
• Drizzle with melted butter.
• Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.
• Serve with sauce.

COCONUT SHRIMP LOLLYPOPS WITH APRICOT-GINGER DIPPING SAUCE

Steps:

• Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
• Pierce the soft eye of the coconut and drain the coconut water. Reserve.
• Crack coconut in 1/2 using the back of a cleaver.
• Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
• Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
• In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
• Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
• Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
• While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
• When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
• Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

BAKED COCONUT SHRIMP WITH CURRIED APRICOT SAUCE

Steps:

• Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp, pat with paper towels, set aside.
• Preheat oven to 400 degrees.
• For sauce, in a small bowl combine mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.
• Spread the oil on the bottom of a 15x10x1-inch pan. Set pan aside.
• In a large shallow dish, combine coconut, cornstarch, sugar, and salt.
• In another small shallow dish place the egg whites.
• Dip shrimp into egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp.
• Arrange shrimp in prepared pan.
• Bake in a 400 degree oven about 10 minutes or until shrimp are opaque, and coconut is golden, turning once.
• Serve with sauce.

COCONUT SHRIMP WITH SPICY APRICOT DIPPING SAUCE

Steps:

• Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
• Press each shrimp open and press slightly to flatten.
• Combine cornstarch, salt and cayenne pepper.
• Place coconut in a shallow dish.
• Beat egg whites until frothy.
• Roll shrimp in cornstarch mixture; shake off excess.
• Dip shrimp into egg whites, then press into coconut; coating both sides.
• Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
• Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
• Carefully transfer shrimp to paper towels to drain.
• SPICY APRICOT DIPPING SAUCE:.
• Combine all ingredients; stir until well blended.

AIR-FRYER COCONUT SHRIMP AND APRICOT SAUCE

Steps:

• Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. , In batches, place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes. Turn shrimp; cook until coconut is lightly browned and shrimp turn pink, about 4 minutes longer., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.