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
CREAMY COCONUT CURRY WITH SHRIMP
My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.
Provided by Lori Lyn
Categories Seafood Shellfish Shrimp
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
- Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
- Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g
EASY COCONUT SHRIMP
Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. -Tacy Holliday Germantown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.
Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
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.
More about "creamy coconut shrimp recipe 435 recipes"
CREAMY COCONUT SHRIMP WITH TOMATOES - SLENDER KITCHEN
From slenderkitchen.com
5/5 (7)Calories 297 per servingCategory Dinner
- Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant.
- Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper.
CREAMY COCONUT SHRIMP - BAKE IT WITH LOVE
From bakeitwithlove.com
4.9/5 (32)Total Time 20 minsCategory Dinner Recipes, Entrees, Main Dish, SeafoodCalories 281 per serving
- Bring a large skillet with the coconut oil to medium high heat. Add the shrimp and saute for 2-3 minutes, stirring frequently, until the shrimp turns opaque and is cooked through. Transfer the cooked shrimp to a plate and set aside.
- Add the coconut milk, garlic, ginger, lime juice and zest, sugar and salt to the skillet and bring to a boil over medium high heat. Once a full rolling boil has been reached, reduce the heat and simmer for 5-6 minutes or until thickened.
- Return the cooked shrimp to the thickened sauce, and continue to simmer on low heat for an additional 2-3 minutes or until the shrimp is heated through.
- Remove from heat when done and serve immediately. Serve over rice or cauliflower rice, garnished with lime wedges and/or toasted shredded coconut, if desired.
CREAMY COCONUT SHRIMP - SAVOR THE BEST
From savorthebest.com
4.6/5 (18)Total Time 22 minsCategory Main DishCalories 227 per serving
- Heat the coconut oil in a large skillet over medium-high heat. Sprinkle the shrimp with salt and cook for 1 minute on each side. Cook them in batches so you don’t overcrowd the skillet. Set the shrimp aside.
- Add the garlic and ginger to the skillet and cook for 1 minute. Add the coconut milk, fish sauce, lime zest juice, and sugar. Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened.
- If you want the sauce thicker, combine the cornstarch and water in a small dish then stir it into the sauce. Simmer for 2 minutes until thick.
CREAMY COCONUT SHRIMP RECIPE - SO FAST & EASY!
From mamagourmand.com
CREAMY COCONUT LIME SHRIMP (15 MINUTE RECIPE!) - THE …
From theendlessmeal.com
COCONUT SHRIMP - DAMN DELICIOUS
From damndelicious.net
SUPER EASY BAKED COCONUT SHRIMP RECIPE | THE RECIPE …
From therecipecritic.com
10 BEST CREAMY COCONUT SHRIMP RECIPES | YUMMLY
From yummly.com
CREAMY COCONUT SHRIMP RECIPE - SMARTYPANTSKITCHEN
From smartypantskitchen.com
Ratings 3Category EntreeCuisine American, Asian, ChineseTotal Time 15 mins
15 CHICKEN CURRY RECIPE WITH COCONUT MILK - SELECTED RECIPES
From selectedrecipe.com
COCONUT SHRIMP - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
CREAMY COCONUTTY SHRIMP SALAD RECIPE | BON APPéTIT
From bonappetit.com
ONE POT SHRIMP IN COCONUT SAUCE - EASY AND DELISH
From easyanddelish.com
10 BEST COCONUT CREAM SHRIMP RECIPES | YUMMLY
From yummly.com
EASY BUFFET STYLE CREAMY CHINESE COCONUT SHRIMP RECIPE
From sourandsweets.com
CREAMY COCONUT SHRIMP -- AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
7 CRISPY COCONUT SHRIMP RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love