Coconut Shrimp Best Recipes

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COCONUT SHRIMP

2022-06-25



Coconut Shrimp image

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

Ingredients:

  • 18 uncooked jumbo shrimp (about 1 pound)
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 3 large egg whites
  • 2 cups sweetened shredded coconut
  • Oil for deep-fat frying
  • APRICOT-PINEAPPLE SALSA:
  • 1 cup diced pineapple
  • 1/2 cup finely chopped red onion
  • 1/2 cup apricot preserves
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 jalapeno pepper, seeded and chopped
  • Salt and pepper to taste
  • Lime wedges, optional

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.

COCONUT JUMBO SHRIMP

2022-06-25



Coconut Jumbo Shrimp image

Make and share this Coconut Jumbo Shrimp recipe from Food.com.

Provided by Diana Thompson

Categories     Coconut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients:

  • 1 1/2 lbs raw jumbo shrimp
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 teaspoons cooking oil
  • 1 cup ice water
  • oil (for frying)
  • 2 cups coconut
  • 1/2 cup orange marmalade
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 3 drops Tabasco sauce

Steps:

  • Peel and devein the shrimp; dry on paper towels.
  • Mix the flour, cornstarch, salt and pepper in a medium bowl.
  • Add oil and the ice water to the dry ingredients; stir to blend.
  • Heat the oil to 350 degrees in an electric skillet.
  • Dip the shrimp in the batter, then roll each shrimp in the coconut.
  • Fry shrimp for about 4 minutes, or until lightly browned.
  • Do not overcook!
  • Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
  • Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

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