SHRIMP WITH RED CHILI COCONUT SAUCE
Give shrimp a sweet and spicy makeover with red chili coconut sauce. It's swimming with savory soy, scallions, and peanut butter.
Provided by Fanny Slater
Categories Shrimp
Time 20m
Number Of Ingredients 14
Steps:
- Season the shrimp with the salt and pepper and then dredge them in the cornstarch, shaking to remove any excess. In a large skillet over medium heat, add 2 tablespoons of the coconut oil and swirl to coat the pan. Saute the shrimp until bright pink and opaque, about 2 minutes per side. Set aside on a plate.
- Add the remaining tablespoon of coconut oil to the pan. Saute the garlic until softened and very fragrant, about 1 minute. Add the Thai chili paste, chili garlic sauce, and peanut butter and whisk until thoroughly combined.
- Whisk in the coconut milk and bring the mixture to a simmer, whisking often, until the sauce becomes smooth. Reduce the heat to low and cook for 1 minute.
- Remove the pan from heat, and stir in the soy sauce, rice vinegar, lime juice, and 2 tablespoons of the green onions. Season to taste for additional salt, and then add the shrimp. Toss in the sauce until thoroughly coated, garnish with the remaining green onions, and serve warm with the lime wedges.
Nutrition Facts : ServingSize 1 plateful, Calories 495 calories, Sugar 2.8 g, Sodium 1313.9 mg, Fat 28.5 g, SaturatedFat 20.1 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 1 g, Protein 38.4 g, Cholesterol 273.7 mg
COCONUT SHRIMP WITH CREAMY CHILI SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Line a baking sheet with parchment paper.
- Whisk the almond flour, paprika, garlic powder, onion powder, 1 teaspoon salt and pepper in a wide, shallow bowl. Lightly beat the eggs with a splash of water in a second wide, shallow bowl. Combine the coconut and pork rind breadcrumbs in a third wide, shallow bowl.
- Sprinkle the shrimp with salt and pepper.
- Toss the shrimp in the flour mixture to coat them, working one a time. Shake off the excess flour and dip it into the egg wash. Let the excess egg drip off, and then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the prepared baking sheet and repeat with the remaining shrimp.
- Heat the coconut oil in a large skillet over medium-high heat until very hot and a piece of shredded coconut dropped into it sizzles immediately. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining shrimp.
- Combine the Asian chili sauce with the mayonnaise in a small bowl. Set aside.
- Squeeze half of a lemon over the hot shrimp and serve with the dipping sauce and lemon wedges on the side.
COCONUT SHRIMP WITH SWEET SOY AND CHILI DIPPING SAUCE
The best recipe I have found for coconut shrimp. The dipping sauce is a perfect Indonesian- inspired condiment. Ketchup manis is a sweet indonesian sauce. You can substitute 3 Tbs. soy sauce mixed with 1 Tbs. brown sugar if you can't find ketchup manis in your local asian food store.
Provided by Kathy
Categories Indonesian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry the shrimp on paper towels.
- Put cornstarch, egg whites and coconut into three separate bowls.
- Dip shrimp into the cornstarch.
- Shake off the excess.
- Dip into the egg white.
- Dip into the coconut, pressing into the shrimp.
- Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
- Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
- Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.
Nutrition Facts : Calories 1110.8, Fat 102.8, SaturatedFat 25.6, Cholesterol 115.2, Sodium 240.9, Carbohydrate 31, Fiber 3.1, Sugar 7.4, Protein 19.2
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 WITH SWEET CHILI-LIME SAUCE
Categories Citrus Egg Fish Herb Fry Cocktail Party Oscars Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- For sauce:
- Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
- For shrimp:
- Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
- Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
- Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.
COCONUT SHRIMP AND DIPPING SAUCE...JUST LIKE THE RESTAURANT
Make and share this Coconut Shrimp and Dipping Sauce...just Like the Restaurant recipe from Food.com.
Provided by chef FIFI
Categories Coconut
Time 20m
Yield 1 1b
Number Of Ingredients 9
Steps:
- *Caution when making this recipe make sure that the oil is not too hot, for the shrimp will burn on the outside and be raw inside.
- In a large plate, place 1 cup corn starch and set aside.
- In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
- In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
- Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
- Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
- Do not overcrowd pan to avoid a drop in temperature.
- Place on colander to drain.
- Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy!
Nutrition Facts : Calories 4093.5, Fat 177.3, SaturatedFat 142.2, Cholesterol 917.1, Sodium 3364.1, Carbohydrate 488.7, Fiber 30.2, Sugar 148.8, Protein 144.1
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