Easy Coconut Shrimp Or Chicken Recipes

COCONUT CHICKEN AND SHRIMP

Coconut Chicken and Shrimp image

I was looking for a fun, easy weeknight dinner based on our favorite shrimp dish that was healthier than fast food. This has become a favorite! -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 cup lime-flavored seltzer water
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2-1/2 cups sweetened shredded coconut
1-1/4 cups panko bread crumbs
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 boneless skinless chicken breasts (6 ounces each), cut into 3/4-inch cubes
Oil for deep-fat frying
Salt and pepper to taste, optional
MAUI MUSTARD:
1 can (8 ounces) crushed pineapple, well drained
1/2 cup red pepper jelly
3 tablespoons stone-ground mustard

Steps:

In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken., In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper., For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.

Nutrition Facts : Calories 659 calories, Fat 31g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 735mg sodium, Carbohydrate 69g carbohydrate (39g sugars, Fiber 4g fiber), Protein 29g protein.

EASY COCONUT SHRIMP

Easy Coconut Shrimp image

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

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon seafood seasoning
1 large egg, beaten
3/4 cup pineapple juice
1 package (14 ounces) sweetened shredded coconut
1 pound large shrimp, peeled and deveined
Oil for deep-fat frying
Optional: Apricot preserves, sweet-and-sour sauce, plum sauce or Dijon mustard

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.

EASY COCONUT SHRIMP OR CHICKEN

Easy Coconut Shrimp or Chicken image

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

Ingredients

1 cup yogurt
2/3 cup coconut
2/3 cup breadcrumbs
1/2 cup chopped pecans
1 lb chicken breast, cut in strips or
1 lb shrimp, cleaned and deveined
cooking spray

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

GREEN COCONUT SHRIMP AND CHICKEN CURRY

Green Coconut Shrimp and Chicken Curry image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

12 large shrimp, peeled and deveined
1/2 pound chicken, dark meat cut into 1/2-inch cubes
Salt and freshly ground black pepper
Cooking oil (palm oil would be best)
1/2 piece golf-ball size ginger, sliced
2 cloves garlic, smashed
1 onion diced
1 small eggplant diced
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 orange pepper, julienned
2/3 can coconut milk
2 tablespoons green curry paste
Sugar, to taste
4 cups steamed jasmine rice

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.

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