EASY COCONUT SHRIMP OR CHICKEN
This recipe is super easy and very tasty. The chicken is great, but the shrimp is excellent! We usually serve with a honey/mustard sauce.
Provided by BigNanc
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare chicken or shrimp.
- Heat oven 400° for SHRIMP.
- Heat oven to 450° for CHICKEN.
- Spray cookie sheet with cooking spray.
- Mix together coconut, bread crumbs, and pecans.
- Coat shrimp or chicken with yogurt.
- Roll the shrimp or chicken in the coconut mixture patting on so it is well coated. Place on cookie sheet and spray lightly with cooking spray.
- Bake shrimp at 400° for about 8 minutes, reduce heat to 350° and bake for another 8 -10 minutes or until golden.
- Bake chicken at 450° for about 15 minutes, reduce heat to 350° and bake for another 15 minutes or until golden.
- Serve with honey/mustard sauce.
Nutrition Facts : Calories 612, Fat 34.4, SaturatedFat 13.8, Cholesterol 253.4, Sodium 405, Carbohydrate 22.1, Fiber 4.4, Sugar 5.5, Protein 53.5
COCONUT SHRIMP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
- Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
- Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
- TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.
GREEN COCONUT SHRIMP AND CHICKEN CURRY
Steps:
- Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
- Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
- Serve over steamed jasmine rice.
SHAKE 'N BAKE COCONUT SHRIMP
Try our SHAKE 'N BAKE Coconut Shrimp. This SHAKE 'N BAKE Coconut Shrimp is so sweet and crispy no one will believe it's a Healthy Living recipe!
Provided by My Food and Family
Categories Spices
Time 27m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.
- Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
- Bake 10 to 12 min. or until shrimp are done.
Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
SHRIMP WITH COCONUT RICE
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.
Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
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