Dec 19, 2023
Crisply-fried and oh-so coconutty glorious, Gulf shrimp 🥥🍤 @14parishesnola
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Crisply-fried and oh-so coconutty glorious, Gulf shrimp 🥥🍤 @14parishesnola
These coconut shrimp are jumbo shrimp rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that’s super easy to make at home.
#Dragonbroccoli #broccoli#shrimp#flounder #seafood #fish#Coconutshrimp
*Paleo Coconut Shrimp & Pineapple Mango Salsa* This Paleo coconut shrimp & pineapple mango salsa is ready in less than 30 minutes. Bright, light fruit salsa, is delicious with the crunchy coconut shrimp! For the recipe: http://buff.ly/2lKebwY #shrimp #coconut #coconutshrimp #lent #fishfriday #salsa #mango #pineapple
The crispy shrimp covered in shredded coconut and panko breadcrumbs in Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce tastes great with the cool and spicy mango jalapeno dipping sauce.
Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup panko breadcrumbs. 2 eggs, beaten. 1/4 cup all-purpose flour. Salt and pepper to taste. 1 mango, peeled and diced. 1 jalapeno, seeded and diced. 1/4 cup Greek yogurt. 2 tablespoons lime juice. 1 tablespoon honey. 1 tablespoon chopped cilantro. 1/4 teaspoon garlic powder.
Instructions: Get the oven ready by heating it up to 400F 200C. Shredded coconut and panko breadcrumbs should be mixed together in a bowl. Add salt and pepper to the flour in a different bowl. First coat each shrimp in flour, then in egg, and finally in the coconut mix. Spread out the shrimp on a baking sheet that has been lined with parchment paper. Bake for 12 to 15 minutes, or until the coconut is golden brown and the shrimp are cooked all the way through. Blend the dipping sauce together with the Greek yogurt, honey, cilantro, garlic powder, jalapeo, mango until it is smooth. Hot baked coconut shrimp should be served with mango jalapeno dipping sauce on the side. Have fun!
Prep Time: 20 minutes
Cook Time: 15 minutes
Patricia Lynne
This recipe makes a delicious dish that's great for any event because it has both crunchy coconut and juicy shrimp. The sweet chili dipping sauce gives the crispy shrimp a burst of flavor that goes well with it.
Ingredients: 12 large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup all-purpose flour. 2 eggs, beaten. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Oil for frying. Sweet chili sauce for dipping.
Instructions: Butterfly the shrimp by slicing down the back of each shrimp, cutting almost but not completely through. In a shallow dish, mix together shredded coconut, flour, salt, and black pepper. Dip each shrimp in beaten eggs, then coat with the coconut mixture, pressing gently to adhere. Heat oil in a skillet over medium-high heat. Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Serve hot with sweet chili sauce for dipping.
Prep Time: 15 minutes
Cook Time: 10 minutes
Gela98
The crispy shrimp covered in shredded coconut and panko breadcrumbs in Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce tastes great with the cool and spicy mango jalapeno dipping sauce.
Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup panko breadcrumbs. 2 eggs, beaten. 1/4 cup all-purpose flour. Salt and pepper to taste. 1 mango, peeled and diced. 1 jalapeno, seeded and diced. 1/4 cup Greek yogurt. 2 tablespoons lime juice. 1 tablespoon honey. 1 tablespoon chopped cilantro. 1/4 teaspoon garlic powder.
Instructions: Get the oven ready by heating it up to 400F 200C. Shredded coconut and panko breadcrumbs should be mixed together in a bowl. Add salt and pepper to the flour in a different bowl. First coat each shrimp in flour, then in egg, and finally in the coconut mix. Spread out the shrimp on a baking sheet that has been lined with parchment paper. Bake for 12 to 15 minutes, or until the coconut is golden brown and the shrimp are cooked all the way through. Blend the dipping sauce together with the Greek yogurt, honey, cilantro, garlic powder, jalapeo, mango until it is smooth. Hot baked coconut shrimp should be served with mango jalapeno dipping sauce on the side. Have fun!
Prep Time: 20 minutes
Cook Time: 15 minutes
Patricia Lynne
The crispy shrimp covered in shredded coconut and panko breadcrumbs in Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce tastes great with the cool and spicy mango jalapeno dipping sauce.
Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup panko breadcrumbs. 2 eggs, beaten. 1/4 cup all-purpose flour. Salt and pepper to taste. 1 mango, peeled and diced. 1 jalapeno, seeded and diced. 1/4 cup Greek yogurt. 2 tablespoons lime juice. 1 tablespoon honey. 1 tablespoon chopped cilantro. 1/4 teaspoon garlic powder.
Instructions: Get the oven ready by heating it up to 400F 200C. Shredded coconut and panko breadcrumbs should be mixed together in a bowl. Add salt and pepper to the flour in a different bowl. First coat each shrimp in flour, then in egg, and finally in the coconut mix. Spread out the shrimp on a baking sheet that has been lined with parchment paper. Bake for 12 to 15 minutes, or until the coconut is golden brown and the shrimp are cooked all the way through. Blend the dipping sauce together with the Greek yogurt, honey, cilantro, garlic powder, jalapeo, mango until it is smooth. Hot baked coconut shrimp should be served with mango jalapeno dipping sauce on the side. Have fun!
Prep Time: 20 minutes
Cook Time: 15 minutes
Patricia Lynne