BAKED COCONUT SHRIMP & APRICOT SAUCE
Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.
SKILLET COCONUT SHRIMP WITH APRICOT SAUCE
Bisquick® mix creates a crisp coating for these delicious golden shrimp. They're a great appetizer or 30-minute entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix preserves, vinegar and pepper flakes; set aside.
- Pat shrimp dry with paper towels. In shallow dish, mix Bisquick mix, red pepper, milk and egg with fork until well blended. In another shallow dish, place coconut.
- In 12-inch skillet, heat 1/4 inch oil over medium heat. Working with half of the shrimp at a time, dip each shrimp into egg mixture, shaking off excess batter; lightly toss in coconut. Place in hot oil in single layer; cook 3 to 4 minutes, turning once, until coating is crisp and golden brown, and shrimp are pink. Serve with apricot sauce.
Nutrition Facts : Calories 680, Carbohydrate 58 g, Cholesterol 215 mg, Fat 6 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 36 g, TransFat 1/2 g
AIR-FRYER COCONUT SHRIMP AND APRICOT SAUCE
Coconut and panko crumbs give this spicy air-fryer shrimp its crunch. It's perfect for an appetizer or for your main meal. -Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. , In batches, place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes. Turn shrimp; cook until coconut is lightly browned and shrimp turn pink, about 4 minutes longer., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.
Nutrition Facts : Calories 410 calories, Fat 10g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 418mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 24g protein.
BAKED COCONUT SHRIMP
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
- Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g
COCONUT SHRIMP WITH THE BEST DIPPING SAUCE
Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g
COCONUT SHRIMP LOLLYPOPS WITH APRICOT-GINGER DIPPING SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
- Pierce the soft eye of the coconut and drain the coconut water. Reserve.
- Crack coconut in 1/2 using the back of a cleaver.
- Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
- Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
- In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
- Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
- Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
- While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
- When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
- Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)
BAKED COCONUT SHRIMP WITH APRICOT SAUCE - WW
Make and share this Baked Coconut Shrimp With Apricot Sauce - Ww recipe from Food.com.
Provided by Audrey M
Categories Coconut
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Apricot Sauce:.
- Mix all ingredients in 1 quart saucepan.
- Cook over low heat, stirring occasionally until all preserves are melted.
- Refrigerate while making the shrimp.
- Shrimp:.
- Heat oven to 425 degrees.
- Spray rack in broiler pan with cooking spray.
- Mix flour, brown sugar, salt and red pepper in shallow bowl.
- Beat the egg and lime juice in another shallow bowl.
- Place coconut in third shallow bowl.
- Coat each shrimp with flour mixture.
- Dip each side into egg mixture.
- Coate well with coconut.
- Place on rack in broiler pan.
- Drizzle with melted butter.
- Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.
- Serve with sauce.
Nutrition Facts : Calories 312.8, Fat 11.1, SaturatedFat 6, Cholesterol 126.5, Sodium 640.2, Carbohydrate 42.9, Fiber 1, Sugar 28.7, Protein 12.8
BAKED COCONUT SHRIMP WITH CURRIED APRICOT SAUCE
Great as a main dish served with rice and veggies, or as an appetizer. I had a lot of leftover sauce, so you may want to cut the sauce recipe, or just make more yummy shrimp to use it up!
Provided by L-Burden
Categories Coconut
Time 40m
Yield 24 shrimp, 6 serving(s)
Number Of Ingredients 10
Steps:
- Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp, pat with paper towels, set aside.
- Preheat oven to 400 degrees.
- For sauce, in a small bowl combine mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.
- Spread the oil on the bottom of a 15x10x1-inch pan. Set pan aside.
- In a large shallow dish, combine coconut, cornstarch, sugar, and salt.
- In another small shallow dish place the egg whites.
- Dip shrimp into egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp.
- Arrange shrimp in prepared pan.
- Bake in a 400 degree oven about 10 minutes or until shrimp are opaque, and coconut is golden, turning once.
- Serve with sauce.
Nutrition Facts : Calories 398.6, Fat 26.4, SaturatedFat 9.9, Cholesterol 52.7, Sodium 606.7, Carbohydrate 33.7, Fiber 1.2, Sugar 17.8, Protein 8.6
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