Are you looking for a delicious and festive seafood dish to add to your holiday table? Shrimp with coconut is a fantastic option!
This dish is flavorful thanks to the succulent shrimp and the rich, creamy coconut sauce.
Plus, it’s sure to impress your guests with its beautiful presentation.
If you’re looking for a unique and impressive seafood dish to serve this holiday season, look no further than shrimp with coconut!
Combine the tropical sweetness of coconut with the delicate shrimp flavors in this exotic snack.
- 1/2 cup chopped unsweetened coconut
- 1/4 cup canned coconut milk
- 1/2 cup Panko
- 2 lbs medium shrimp, processed, cooked, and peeled
- Ghee spray
- Salt and pepper
- In a shallow pan, toast the coconut for a few minutes on low heat until it turns golden brown.
- Add the coconut milk to a shallow bowl.
- In another shallow bowl, mix the Panko and toasted coconut and stir.
- Dry the shrimp with a paper towel, dip them n coconut milk, and stir them in the Panko.
- Preheat the fryer to 400 ° F. Place the shrimp in one layer, in batches as needed.
- Air fry them for about 7 minutes until it turns golden brown.
- Add salt and pepper.
If you make shrimp in your air fryer, you will ensure a crispy crust that will not fall apart and fall off. Not to mention, you reduce the amount of fat by skipping the frying oil.
We double the taste of coconut by using canned coconut milk as a breading glue. You can also easily use this recipe to create crispy coconut chicken!
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What is shrimp with coconut?
If you’re looking for a delicious, easy-to-make holiday dish, look no further than shrimp with coconut!
This dish is made with fresh shrimp, coconut milk, and spices. It’s perfect for any holiday gathering, and your culinary skills will impress your guests.
To make this dish, sauté the shrimp in a pan with oil. Then, add the coconut milk and spices, and cook until the shrimp are cooked through.
That’s it! Serve over rice or noodles, and enjoy.
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The benefits of shrimp with coconut
There are plenty of reasons to love shrimp with coconut. For one, it’s a delicious and easy way to dress up shrimp for a holiday party or any special occasion.
But beyond the great taste, this dish has some health benefits as well.
Shrimp is a low-calorie, lean protein packed with nutrients like selenium, copper, and zinc.
It’s also a good source of omega-3 fatty acids, which benefit heart health. Coconut adds a creamy texture and sweetness to the dish while providing additional health benefits.
Coconut is rich in lauric acid, which has antimicrobial properties and can help boost immunity. It’s also a good source of fiber, which can promote digestive health.
Combined, these two ingredients make for a healthy and delicious dish everyone will enjoy!
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How to make shrimp with coconut
Shrimp with coconut is a delicious and easy-to-make holiday dish. It is perfect for any party or potluck.
This dish can be made ahead of time and reheated when ready to serve.
Ingredients:
- One lb. shrimp, peeled & deveined
- 1/2 cup all-purpose flour
- Two tablespoons of olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded unsweetened coconut
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- One tablespoon of fresh lime juice
- Two tablespoons chopped fresh cilantro leaves
Instructions:
1. Preheat oven to 400 degrees F.
2. Place the shrimp in a large bowl. Add the flour, olive oil, salt, and pepper. Toss to coat the shrimp evenly.
3. Spread the shrimp on a baking sheet lined with parchment paper. Bake for 8 minutes or until cooked through.
4. In a large skillet over medium heat, toast the coconut until golden brown.
5. Add the wine, chicken broth, lime juice, and cilantro leaves to the skillet.
Cook for 2 minutes or until the sauce has thickened slightly.
6. Add the cooked shrimp to the skillet and toss to coat with the sauce.
Recipe for shrimp with coconut
Ingredients:
- One lb. shrimp, peeled and deveined
- 1/2 cup unsweetened shredded coconut
- 1/4 cup all-purpose flour
- One teaspoon salt
- 1/4 teaspoon cayenne pepper
- Three tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro leaves
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix coconut, flour, salt, and cayenne pepper in a shallow bowl.
3. Dredge the shrimp in the coconut mixture until coated.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the shrimp and cook until opaque, about 2 minutes per side.
6. Remove the shrimp from the pan and set it aside on a plate.
7. Add the wine and lime juice to the pan and cook until reduced by half.
8. Return the shrimp to the pan and add the cilantro leaves. Toss to coat with the sauce and serve immediately.
Conclusion
This dish is best served fresh, so cook it just before serving. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
When ready to eat them, reheat them in a pan over medium heat until warm.
This recipe makes enough for four people as a main course or 6-8 people as part of a more significant holiday feast. Enjoy!
Q: How do I make coconut shrimp?
A: To make coconut shrimp, you will need raw shrimp, shredded coconut, flour, eggs, and seasonings. First, coat the shrimp in flour, then dip them in beaten eggs. Next, roll the shrimp in a mixture of shredded coconut and seasonings. Finally, fry the shrimp in coconut oil until they are crispy and golden brown.
Q: What is the best dipping sauce for coconut shrimp?
A: The best dipping sauce for coconut shrimp is usually a sweet chili sauce. Combining the crispy coconut coating and the tangy, spicy sauce creates a delicious flavor contrast.
Q: Can I use frozen shrimp for coconut shrimp?
A: Yes, you can use frozen shrimp for coconut shrimp. Thaw the shrimp before coating and frying them.
Q: How do I fry coconut shrimp?
A: Heat coconut oil in a deep saucepan or frying pan to fry coconut shrimp. Carefully place the shrimp in the hot oil and cook them in batches until they are crispy and golden brown on all sides.
Q: What are some other shrimp recipes I can try?
A: Some other shrimp recipes you can try include shrimp scampi, shrimp stir-fry, shrimp tacos, and shrimp curry.
Q: Do I need to cook the shrimp before making coconut shrimp?
A: You do not need to cook the shrimp before making coconut shrimp. The shrimp will cook when you fry them in the hot oil.
Q: Can I use a different type of oil instead of coconut oil?
A: Yes, you can use a different type of oil instead of coconut oil. Some other options include vegetable oil, canola oil, or peanut oil.
Q: How do I ensure the coconut coating on the shrimp is crispy?
A: To ensure the coconut coating on the shrimp is crispy, ensure the oil is hot enough before frying the shrimp. Also, be careful not to overcrowd the pan, which can prevent the shrimp from becoming crispy.
Q: What size shrimp should I use for coconut shrimp?
A: It is best to use large or jumbo shrimp for coconut shrimp, as they are easier to handle and provide a more succulent texture. However, you can use smaller shrimp if that is available.
Q: Can I use a different sauce instead of sweet chili sauce?
A: You can use a different sauce instead of sweet chili sauce. Some other options include tartar sauce, spicy mayo, or a homemade coconut shrimp sauce.
