COCONUT SHRIMP
Steps:
- Line a large baking sheet with parchment paper. Set aside.
- OPTIONAL: To butterfly shrimp, insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp's back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don't need to be flat. Season with salt and pepper, set aside.
- In one shallow bowl, add 1/2 cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
- Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
- Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
- In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
- Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
- Serve immediately with sweet chili sauce.
Nutrition Facts : Calories 417 kcal, Carbohydrate 46 g, Protein 30 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 326 mg, Sodium 767 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
COCONUT-LIME MARINATED AND GRILLED SHRIMP
The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.
Provided by Food Network Kitchen
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
- Top with the sliced scallion and serve with the reserved lime wedges.
NEELY'S JUMBO COCONUT SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oil in a deep-fryer to 350 degrees F.
- Butterfly shrimp and set aside.
- In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
- Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
- Mix all ingredients in a small bowl.
SHRIMP TAPAS
Only 1 point/serving. Cooking on the stove is less than one minute just to combine oil and spices-- Zaar wouldn't let me put in that amount of time. Recipe source: Weight Watchers Magazine (March 2010)
Provided by ellie_
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine shrimp and olives in a serving dish.
- In a skillet over medium low heat the olive oil, adding the spices (curry powder - ginger) and cook for 30 seconds.
- Toss spice mixture with shrimp and add lemon.
- Refrigerate until chilled.
Nutrition Facts : Calories 159.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 165.7, Sodium 923.2, Carbohydrate 2.9, Fiber 1.7, Sugar 0.2, Protein 18.3
SHRIMP IN COCONUT MILK
Steps:
- Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
- Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.
COCONUT SHRIMP
Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.
Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.
THE BEST COCONUT SHRIMP EVER
Got this recipe from a Family Circle magazine years ago. I am so glad I found it, it is one of my favorite recipes and is always a hit!! Note: Servings and yields are estimated as it depends on what size shrimp you use.
Provided by Michele Lee
Categories < 60 Mins
Time 31m
Yield 36 or more, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dipping Sauce:.
- In small bowl combine all ingredients. Stir till smooth. If makeing ahead of time and refrigerating, return to room temp before serving.
- Coconut Shrimp:. Buy shrimp cleaned and with the tails Left On --
- 1. Rinse shrimp in cool water and pat dry.
- 2. In food processor, combine almonds and 2/3 cup of coconut. Pulse till finely ground.
- 3. In medium size shallow dish, blend together almond-coconut mixture, remaining coconut and flour.
- 4. In small bowl whisk together eggs and salt. Set up assembly line for coating shrimp.
- 5.Dip a few pieces in eggs, allowing excess to drip back in bowl. Then coat in in coconut mixture gently pressing with hands to help it adhere.
- 6. Place on waxed paper lined bakeing sheet. At this point You can cover in plastic wrap and store till ready to fry. (I have done it to this point about 5 hours in advance with no problems).
- 7. Heat oil to 375 degrees on deep fry thermometer, if you don't have a thermometer, fry a 1 inch bread cube. It should crisp up golden brown in 30 - 40 seconds.
- 8. Fry shrimp a few at a time, 1 to 2 minutes, till golden brown.
- 9. Remove with slotted spoon and let drain on paper towels.
- Serve warm shrimp with dipping sauce and Enjoy!
Nutrition Facts : Calories 308.4, Fat 17.2, SaturatedFat 8.8, Cholesterol 60.9, Sodium 461.5, Carbohydrate 33.6, Fiber 3.1, Sugar 13.2, Protein 7.3
COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Provided by Christina Anstead
Categories HarperCollins Shellfish Seafood Shrimp Dinner Taco Coconut Salsa Mango Cilantro Avocado Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
- In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
- Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
- Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
- While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
- In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
- To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.
TAPAS: COCONUT SHRIMP RECIPE - (4.6/5)
Provided by á-3151
Number Of Ingredients 8
Steps:
- 1. Mix together the shredded coconut, bread crumbs, five-spice powder, salt and lime zest. 2. Lightly whisk the egg white in a separate bowl. 3. Rinse the shrimp under cold running water, and pat dry with paper towels 4. Dip the shrimp into the egg white, then into the coconut and bread crumb mix, so that they are evenly coated. 5. Heat about 2 inches of corn oil in a large preheated wok. 6. Add the shrimp to the wok and stir-fry for 5 minutes until golden and crisp.
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- Open-Faced Crab Empanadas. Chef José Andrés says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy!
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