Healthy Coconut Shrimp Recipes

Steps:

• Preheat oven to 425 degrees.
• Spray a large baking sheet with butter flavored cooking spray.
• In a small bowl combine cornstarch, pepper and salt.
• In a small microwave safe dish heat up honey approximately 30-45 seconds.
• Add lime juice to honey and stir.
• Slowly add in egg whites and continue to stir.
• Place coconut in a thin layer on a pie plate or other relatively flat dish.
• Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut.
• Then place on the baking sheet.
• Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Steps:

• Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
• Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
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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.

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

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.