Time 30m 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 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs. Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later. To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" deep). Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don’t overcrowd the pan. Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.
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.
Time 1h5m Yield 4 Number Of Ingredients 3 Steps:
Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Time 30m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside. For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F. Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
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.
Time 31m Yield 36 or more, 8-10 serving(s) Number Of Ingredients 10 Steps:
Dipping Sauce:. In small bowl combine all ingredients. Stir till smooth. If makeing ahead of time and refrigerating, return to room temp before serving. Coconut Shrimp:. Buy shrimp cleaned and with the tails Left On –
- Rinse shrimp in cool water and pat dry.
- In food processor, combine almonds and 2/3 cup of coconut. Pulse till finely ground.
- In medium size shallow dish, blend together almond-coconut mixture, remaining coconut and flour.
- In small bowl whisk together eggs and salt. Set up assembly line for coating shrimp. 5.Dip a few pieces in eggs, allowing excess to drip back in bowl. Then coat in in coconut mixture gently pressing with hands to help it adhere.
- Place on waxed paper lined bakeing sheet. At this point You can cover in plastic wrap and store till ready to fry. (I have done it to this point about 5 hours in advance with no problems).
- Heat oil to 375 degrees on deep fry thermometer, if you don’t have a thermometer, fry a 1 inch bread cube. It should crisp up golden brown in 30 - 40 seconds.
- Fry shrimp a few at a time, 1 to 2 minutes, till golden brown.
- Remove with slotted spoon and let drain on paper towels. Serve warm shrimp with dipping sauce and Enjoy!
