In a small bowl, whisk together the cornstarch and cold water to create a slurry. Thaw your shrimp if they are still frozen, and then pat dry with paper towels to remove excess moisture. Deep fry the shrimp for only 2 to 3 minutes until they are golden brown. Chill in the fridge until ready to serve. Your email address will not be published. Here’s a guide to different methods for, Coconut Shrimp make fabulous party appetizers and they’re perfect for sharing just like. If you’ve tried this recipe before, you know that the most challenging part is getting the coconut coating to stay on the shrimp during the deep fry and get the perfect golden crisp. It make a huge difference! Remove the sauce from the heat, then add the cream of coconut and lime juice. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. Dredge the shrimp first in the flour mixture, shaking off any excess, then in the coconut milk batter, then in the coconut/breadcrumb mixture. It gives you a better look and do not absorb as much oil in the frying process. We’ve made these a bunch of times since then and every time they are gone practically before the plate hits the table. Roll in coconut then let rest about 10 minutes. Shredded coconut: I used sweetened shredded coconut. Lay the shrimp on a plate or baking sheet as you finish dipping them and repeat until all of the shrimp have been coated. I made these today. Panko is a larger, sturdier bread crumb hailing from Japanese cuisine and is available in most grocery stores or online. This coconut shrimp alfredo is out of this world delicious! Do not skip the simple (2 ingredient) coconut shrimp sauce and the fresh squeeze of lime juice. The chilling process is important as it allows the coating stay on shrimp during deep frying. Cook the shrimp for 2-3 minutes on each side until golden brown and cooked through. Coconut Shrimp is a popular dish from the menu at Red Lobster and Outback Steakhouse. This week I am featuring one of my favorite shrimp recipes, coconut shrimp. So I started making them at home. Heat sesame oil in a 12-inch skillet over medium heat. One of my favorite shrimp recipes on this blog is the coconut shrimp I developed a few years ago, out of my constant craving of the crispy, crunchy, and delicious bread-crumb-and-coconut-flake-coated shrimp . Read the disclosure policy here. Combine the mayonnaise, coconut milk & condensed milk in a sauce pan over medium high heat. The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Although a sweet chili sauce is my personal favorite for dipping coconut shrimp, this pina colada dipping sauce is another good one with more of a sweet, tropical flavor that makes me feel like we are in the Carribbean. They still have the tail on and are just the right size for breading and frying. Your email address will not be published. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Images and text on this website are copyright protected. coconut risotto with chili-lime shrimp In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce ... melted. This Creamy Coconut Shrimp is full of Thai inspired flavors! They’re mouthwateringly delicious and the first to go at a party! Bake in oven for 20 mins, delicious, healthy & budget-friendly!! This coconut shrimp recipe is restaurant-quality but actually really easy to make at home and way less expensive! The shrimp are sweet and juicy, while the coconut crust is crispy – without being greasy. I know my comment is late by 3 years, but yours is the recipe I've been looking for. Transfer half the flour mixture to a third bowl and stir in the coconut. Rinse and dry shrimp with paper towels. Baked Coconut Shrimp - EASIEST and BEST coconut shrimp with no deep-frying, no oil, no mess!! If you want to republish this recipe, please link back to this post. Drizzle the slurry into the coconut milk mixture, whisking constantly, until the sauce thickens slightly, about 1-2 minutes. Please read the disclosure policy. Please do not post or republish without permission. Its flavor is sweet with a hint of savory and its texture is crispy. Cool completely and chill in the fridge until ready to serve. Try them all and decide which is your favorite! : You can leave the coated shrimp in the fridge for up to 4 hours. : Place fried coconut shrimp in a zip-lock bag, seal tight and they freeze well for up to 2 months. In the first bowl, mix together flour, salt and pepper. But the baked kind are good too and a bit healthier so you feel like you can enjoy these more often. Spray with oil, and bake for about 10 minutes or until shrimp turn golden brown. These are even better at a fraction of the cost. Stir in shallots, jalapeño and a large pinch of … * Percent Daily Values are based on a 2000 calorie diet. In a medium saucepan or deep fryer, add 2-3 inches of oil and heat to 375°F. Refrigerate for 30 minutes. Shrimp is one of my favorite proteins to cook and eat! You can serve it with bottled Thai Sweet Chili sauce or your favorite dipping sauce. Heat a large skillet over medium heat with enough oil to cover the bottom of the pan about 1-2 inches deep. All nutritional information is based on third party calculations and is only an estimate. Make sure to bring the oil to the right temperature (375 F) and work in batches. We love shrimp recipes around here, like shrimp scampi, creamy shrimp pasta, or shrimp fried rice, and even shrimp cakes. I've bought coconut shrimp at my local Wegmans, but yours is the first recipe I found that explains how to keep the shrimp … Required fields are marked *. The secret is to refrigerate the coated shrimp for 20-30 minutes before deep frying to allow the coating to adhere to the shrimp. Coating your shrimp with shredded coconut and panko bread crumbs gives your Coconut Shrimp an extra crispy and crunchy texture that everyone loves. This helps “set” the outside coating so it doesn’t fall off as easily in during the cooking process, and it’s the same technique that I use for fried chicken. Here’s a guide to different methods for cooking shrimp. In the third bowl, mix together coconut and Panko bread crumbs. Not exactly something I would pair myself, but when it’s her birthday she calls the shots when it comes to the menu! Just combine coconut milk, crushed pineapple, and pineapple juice in a small saucepan, heating over medium heat just until it comes to a simmer. Drain on a paper towel until ready to use. You get all the flavor without the added calories from deep frying. This post may contain affiliate links which won’t change your price but will share some commission. Bake for 11-15 minutes until the shrimp are golden on the outside and have turned pink and opaque on the inside, which is your indicator that they are cooked through. Made in only one skillet and ready in 20 minutes! It's one of our favorite appetizers ever! Heat oil in a large skillet or dutch oven over medium heat until it reaches 375 degrees F. There should be enough oil to cover the bottom of the pan by at least 1-2 inches. It’s actually even easier because the shrimp cook so quickly. Just thaw overnight in the fridge so they are ready to go for the next day. Heat the oven to 425°F, and place the coated shrimp on a baking sheet with parchment paper. Your email address will not be published. Our daughter, Clara, loved these salty-sweet coconut shrimp so much that she asked me to make them again for her birthday. Bread crumbs: I used Panko bread crumbs for an extra crispy and crunchy texture. Place the coated shrimp on a baking sheet and chill for 20-30 minutes. The shrimp is rolled in a mix of shredded coconut and panko breadcrumbs and then deep fried to golden perfection. When the oil is hot, carefully add the shrimp in batches, frying a few at a time for 2-3 minutes on each side until golden brown and crispy. It’s one of our favorite appetizers ever! Coconut shrimp are easy enough to make, but even easier to mess up. Spiking this creamy sauce with coconut turned out to be one of my favorite kitchen experiments and we can't get enough of the combo. I also like to combine rice and vegetables like broccoli to make a complete meal. Refrigerate: You can leave the coated shrimp in the fridge for up to 4 hours. The second station is a fairly thick batter, almost like pancake batter, where we take the opportunity to amp up the coconut flavor of the shrimp by mixing in some coconut milk, along with spices and more flour to create a batter for the shrimp. An easy recipe for crispy Coconut Shrimp. It’s one of my favorite shrimp appetizers along with Bang Bang Shrimp and Teriyaki Shrimp. Honestly? Making coconut shrimp is no more difficult than making fried chicken, my Baja fish tacos, or our beloved schnitzel. Add shrimp to cornstarch mixture and shake until fully coated. You’ll need 3 large cereal bowls for the coconut shrimp coating ingredients: The flour mix serves as a foundation layer to help the beaten egg stick to the shrimp more easily, while the beaten egg helps bind the coconut mixture. Our favorite is a sweet chili sauce, but the pina colada sauce is another wonderful option to have on the table, and I’ve included a few other easy and popular options in the notes to the recipe below. Don’t use regular breadcrumbs because they are too fine and you won’t get the same deliciously crispy coating on your coconut shrimp. Bring to a simmer. Combine the shredded coconut and Panko bread crumbs in a third bowl or plate. I have to try these! Combine the crushed pineapple, pineapple juice, and coconut milk in a small saucepan over medium heat. This Keto Coconut Shrimp Recipe makes crunchy and flavorful coconut shrimp that your whole family will love. Traditionally Coconut Shrimp is made with sweetened coconut, but unsweetened works well as a substitute with sugar to taste. Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the … Using tongs, … This recipe is suitable for those following a low … I used 1:1 ratio between coconut and bread crumbs, but you can use more shredded coconut if you prefer a sweeter flavor. These Keto Coconut Shrimp are made with unsweetened shredded coconut, coconut flour, and coconut oil for a coconut trifecta! This sassy seafood recipe … Except rather than frying, lay the breaded shrimp in a single layer on a baking sheet lined with parchment paper. Hi, I think there is a prob with the nutritional info, unless we should divide by 6? Because shrimp are smaller, I use medium-size bowls for each station, but square baking dishes, pie plates, and even shallow, rimmed plates will work just as well. You get a … I get the 21-25 count per pound bag and use half the bag for a batch of coconut shrimp. large shrimp, deveined with tails on (about 21-25), Vegetable or peanut oil, for frying (about 2-3 cups), 1/2 cup crushed pineapple, drained with juice reserved. In a deep fryer or medium saucepan, add 2-3 inches of oil and heat to 375°F. Holding the shrimp by tail, dredge first in the flour mix, shake off excess flour and then dip in beaten egg. Learn how your comment data is processed. They look delicious! Sauté for 5 mins then add chicken broth. When it’s time to eat, all you need to do is to quickly fry them. Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! Place 1/2 cup of flour in a bowl or shallow plate for dredging the shrimp. The key is in your prep work by setting up three dredging stations. Shrimp is one of my favorite proteins to cook and eat! I didn’t make the sauce, though. Ingredients 1 cup Japanese panko (preferred) or breadcrumbs 1/2 cup sweetened dessicated coconut flakes 1/2 lb. Spray with oil, and bake for about 10 minutes or until shrimp turn golden brown. My husband used cocktail sauce and said that dipping them in that tasted super good. This coconut shrimp recipe … Season with a little salt and pepper. Let shrimp cook for 4 mins, then add coconut milk – cook for another 3 mins or until shrimp is cooked (pink). You can skip it to save time, but your coating may not come out as nicely. Once your stations are all set up, dip the shrimp in the flour first, then shake off the excess before dipping in the batter. It was quick to put together and baked up really quickly as well. Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. Coconut shrimp is a party favorite everyone loves that also happens to be easy to make, especially in large batches. These shrimp are gluten-free, low-carb, and totally delicious! efrigerate the coated shrimp for 20-30 minutes before deep frying to allow the coating to adhere to the shrimp. The shrimp is rolled in a mix of shredded coconut and panko breadcrumbs and then deep fried to golden perfection. Let the excess drip off back into the pan, then drip the shrimp into the coconut mixture, pressing it into the shrimp so it sticks well. This coconut shrimp recipe is restaurant-quality but actually really easy to make at home and way less expensive! Save my name, email, and website in this browser for the next time I comment. Whisk in the beaten egg and coconut milk to create a medium-thick batter, similar to pancake batter. These Coconut Shrimp make an irresistible appetizer that's tender on the inside, and crispy, sweet and crunchy on the outside. I’ve never had coconut shrimp before but this recipe was very good. Meaty and satisfying, this coconut shrimp recipe wins over everyone! Thaw your shrimp if frozen and pat dry with paper towels. If you’ve tried this recipe before, you know that the most challenging part is getting the coconut coating to stay on the shrimp during the deep fry and get the perfect golden crisp. Then whisk in a cornstarch and cold water slurry to thicken it slightly before removing from the heat and adding lime juice and cream of coconut. Some of our other favorite shrimp recipes are Sheet Pan Shrimp Fajitas, Creamy Garlic Shrimp Pasta, and Honey Walnut Shrimp. When you need to serve them, the best option is baking them at 350°F for 10 minutes. Remove with a slotted spoon and place on a wire cooling rack. The secret is to r efrigerate the coated shrimp for 20-30 minutes before deep frying to allow the coating to adhere to the shrimp. If you’ve tried this recipe before, you know that the most challenging part is getting the coconut coating to stay on the shrimp during the deep fry and get the perfect golden crisp. Coconut Shrimp is a popular dish from the menu at Red Lobster and Outback Steakhouse. Heat the oven to 425°F, and place the coated shrimp on a baking sheet with parchment paper. Finally dredge in the coconut panko mix and place the coated shrimp on a sheet pan lined with wax paper. It’s one of our favorite appetizers ever! This post may contain affiliate links. https://www.epicurious.com/recipes/food/views/coconut-shrimp-357329 Mix beer, egg, milk, flour, salt, sugar and baking powder. To make baked coconut shrimp, follow the same instructions and measurements just as you would for fried coconut shrimp. This Keto Coconut Shrimp recipe is sponsored by our friends at Bob’s Red Mill , thank you for supporting the brands that make Cast Iron Keto recipes … Can’t wait to try these, looks so mouth-watering! These crispy coconut shrimp are unbelievably delicious and easy to make. In a second bowl or plate, combine another 1/2 cup of flour with the baking powder, garlic powder, salt, and cayenne pepper. An easy shrimp recipe bursting with coconut milk, basil, ginger, garlic, and fresh shrimp. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. There is something completely irresistible about crispy fried Coconut Shrimp dipped in your favorite sweet chili sauce or pina colada dipping sauce. It make a huge difference! The fried version is classic and the one we make most often. DIRECTIONS. Preheat the oven to 425 degrees F, then spray the tops of each shrimp with cooking spray. Freeze: Place fried coconut shrimp in a zip-lock bag, seal tight and they freeze well for up to 2 months. © TIPBUZZ. The chilling stage before deep frying helps to ensure the coating sticks to the shrimp. Dredge each piece of shrimp in the coconut flour mixture, dip in the egg shaking off the excess, and … Required fields are marked *. Make sure the shrimp are thoroughly thawed, if previously frozen, then pat dry with paper towels. Carefully transfer the fried coconut shrimp to a wire rack set over a clean baking sheet to drain while you repeat the process with the remaining shrimp until all the shrimp have been cooked. Fry shrimp in batches of 2-3 for about 2 minutes until golden. Add Panko Bread Crumbs to your shredded coconut. Whenever we go out to eat and coconut shrimp are on the menu, Paul can’t resist ordering a plate of them for all of us to share. Discard any leftover dredging materials. Thai Sweet Chili Sauce: perfect for dipping and easy to find in supermarkets or. Add seasoned shrimp to pan. Remove shrimp from bag and fry until light golden brown or shrimp appear pink under the breading (between 3-5 minutes depending on shrimp size). Hi, I’m Amy! Some of our other favorite shrimp recipes are Sheet Pan Shrimp Fajitas, Creamy Garlic Shrimp Pasta, and Honey Walnut Shrimp. Editor Note: Post updated March 29, 2018 with additional details. Serve the shrimp immediately with your favorite dipping sauce! I’m sharing both methods below so you can choose the one that works best for you! Heat olive oil in a frying pan using medium heat, add onion and garlic and sauté until fragrant (1 to 2 mins). Meanwhile, put the eggs in one shallow dish. Fry shrimp in batches, for about 2 minutes until golden brown. The final station is one that gets all the glory though because it’s a mix of shredded sweetened coconut and crunchy panko bread crumbs. When I’m making coconut shrimp, I prefer the large, raw shrimp that are already peeled and deveined for me that you can buy in the freezer section at Costco. Along with her other favorite food, which is my chicken noodle & dumpling soup. It looks like the tool that automatically calculates nutrition for my recipes was using all of the oil, when absorption from frying is usually only around 10%. Refrigerate for 30 minutes or stick in the freezer for 10-15 minutes. These Coconut Shrimp make an irresistible appetizer that’s tender on the inside, and crispy, sweet and crunchy on the outside. Set aside three small-medium bowls. It’s one of my favorite shrimp appetizers along with. I have made coconut shrimp before but I particularly liked this recipe because it suggested to use unsweetened coconut which I think made all the difference in the taste. Put frozen shrimp in skillet and heat on ... sauce ladled over risotto. This is one of my favorite shrimp recipes. I have adjusted the info to hopefully be more accurate! They’re mouthwateringly delicious and the first to go at a party! Then dredge thoroughly in the coconut mixture to coat. The breading can easily be too sweet or too soggy or overwhelm the shrimp … Serve this coconut shrimp to … Our recipe also has a dipping sauce! My coconut shrimp recipe is unlike any others that I’ve tried before. After coating the shrimp, make sure to chill them for about 30 minutes before frying. Holding shrimp by the tail, dredge in the flour mixture, shake off excess and dip into beaten egg. This post may contain affiliate links. Transfer the breaded shrimp to a separate plate or baking sheet. Remove shrimp with slotted spoon and place on a cooling rack. Seafood fan or not, everyone raves about this coconut shrimp recipe. When it’s time to eat, all you need to do is to quickly fry them. Dredge shrimp in batter mixture then redip a second time. You can use as much as 3: 1 ratio between coconut and crumbs without scarifying the results. Heat until the oil reaches 375 degrees F. I find it helpful to use a thermometer to keep the oil at a constant temperature. One has seasoned flour, which provides the base for the rest of the coating to stick to. This will avoid the coating stuck to the bottom of the pan. This coconut shrimp recipe is restaurant-quality but actually really easy to make at home and way less expensive! Serve with your favorite dipping sauce and lime wedges for squeezing over the shrimp. Thank you for pointing that out, Cole! jumbo shrimp or tiger prawn, peeled, deveined,tail on 2 beaten eggs … I recommend using Panko as it works better than regular bread crumbs for this recipe, as Panko is made from bread without crusts. You can use unsweetened coconut by itself or add sugar to taste. Use a deep pot to fry the shrimp if you don’t have a deep fryer. : All-purpose flour mixed together with salt and pepper, : Sweetened shredded coconut with panko bread crumbs, Panko is a larger, sturdier bread crumb hailing from Japanese cuisine and is available in most grocery stores or. This recipe also includes what we think is the best low-carb sweet and spicy dipping sauce for coconut shrimp. Mix cornstarch, salt, and cayenne pepper in a shallow bow; … There is something completely irresistible about crispy Coconut Shrimp dipped in your favorite sweet chili sauce or pina colada dipping sauce. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Your email address will not be published. ©2020 House of Nash Eats Design by Purr. Lots of flavor with the Thai Sweet Chili Red sauce so sugared coconut … 2. This step allows the coating to set up a bit and keeps the shrimp cold so it cooked evenly when frying. When you need to serve them, the best option is baking them at 350°F for 10 minutes. Serve with your Thai sweet chili sauce and enjoy! This site uses Akismet to reduce spam. make an irresistible appetizer that’s tender on the inside, and crispy, sweet and crunchy on the outside. Yes, Baked Coconut Shrimp is super easy to make and healthier than Fried Coconut Shrimp. Work in batches and don't crowd the pan. Chop onion and garlic. Do not skip the the super simple (2 ingredient!) 3. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown. It’s something we have done ever since we were dating in college and would splurge to go to Outback for a “fancy” dinner together. Place the shrimp in the freezer for at least 10-15 minutes or refrigerate for 30 minutes while getting your frying station ready. Slow Cooker Little Smokies in Honey Garlic BBQ Sauce, 1 lb. Coconut shrimp are one of Paul’s favorite foods, but they are pricey to get at a restaurant!

coconut shrimp recipe

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