Recipes for "coconut shrimp"

Line a baking sheet with wax paper; set aside.

Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.

One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.

Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).

Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.

Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.

Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.

Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.

Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Heat oil in large, nonstick saucepan over medium heat. Sauté onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.

Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.

Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.

Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Melt 2 tablespoons butter in a saucepan over medium heat. Add shrimp shells; cook and stir until shells turn pink, 2 minutes. Add water; bring to a simmer and cook 20 minutes. Remove from heat; set aside.

Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeño; cook and stir until vegetables slightly softened, about 5 minutes. Reduce heat to medium low; stir in flour and cook 3 minutes.

Stir tomato soup into vegetable mixture until combined. Strain shrimp shell mixture into tomato soup mixture using a mesh strainer. Increase heat to medium-high; bring to a simmer.

Stir in coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease heat to low, and simmer until shrimp are cooked through, 3 to 4 minutes. Divide bisque among bowls; place 1 rice cracker in middle of bowl and top with sliced basil.

Gather the ingredients.

Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish.

Working one at a time, dredge shrimp in flour mixture; shake off excess. Dip floured shrimp in egg; allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place shrimp on a plate. Coat shrimp well with cooking spray.

Preheat the air fryer to 400 degrees F (200 degrees C). Place 1/2 of the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.

Meanwhile, whisk together honey, lime juice, and serrano chile in a small bowl.

Sprinkle fried shrimp with cilantro and serve with honey-lime dip.

Beat flour, beer, egg, and salt together in a bowl with an electric mixer on low speed until batter is smooth. Spread coconut flakes in a shallow dish.

Dip shrimp into beer batter; lift up so excess batter drips back in the bowl. Press into coconut flakes until completely coated. Place shrimp, unstacked, onto a plate. Repeat with remaining shrimp.

Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Lower about ⅓ shrimp carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Transfer to a wire rack set over paper towels to drain. Repeat with remaining shrimp.

Line a baking sheet with Reynolds Parchment Paper. Set aside.

Rinse shrimp in cold water and pat dry with paper towels. Set aside.

Set up 3 shallow bowls. Stir together flour, garlic powder, and salt in the first bowl until well combined. Lightly beat eggs with a fork in the second bowl until smooth. Combine coconut flakes and panko bread crumbs in the third bowl.

Dredge shrimp in flour mixture, then dip in beaten egg, allowing excess to drip back into the bowl. Press into coconut mixture using your hands to coat evenly. Transfer to the prepared baking sheet and repeat with remaining shrimp.

Place a large nonstick pan over medium heat and add enough oil to generously cover the bottom. Add shrimp to hot oil in batches and cook undisturbed for 2 to 3 minutes. Flip and cook until golden brown on the other side and shrimp is firm and pink, about 2 minutes more. Do not overcrowd the pan.

Make sauce: Stir together sweet chili sauce and apricot preserves in a small bowl until well combined. Serve with coconut shrimp.

Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.

Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.

Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.

Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.

Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.

Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.

Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.

Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.

Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.

Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

Preheat the oven to 350 degrees F (175 degrees C).

Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.

Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.

Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.

Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.