Best Coconut Chutney Shrimp Recipes

COCONUT SHRIMP WITH CHUTNEY

Steps:

• Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1 inch baking pan; set aside.
• In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.
• Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
• Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake from 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.

COCONUT-BEER BATTERED SHRIMP WITH MANGO-ORANGE CHUTNEY

Steps:

• In a deep saute pan or pot, heat the oil to 360 degrees.
• Combine the flour, sugar and Essence in a medium bowl.
• Slowly add the beer and whisk to form a smooth batter.
• Place the coconut flakes in a shallow bowl.
• One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
• Fry in batches in the oil until golden, 3 to 4 minutes.
• Drain on paper towels and season lightly with Essence.
• Place the chutney in a bowl on a large platter.
• Arrange the shrimp on the platter around the bowl and sprinklewith the chopped cilantro.
• Serve immediately.

COCONUT MACADAMIA SHRIMP W/PINEAPPLE MANGO CHUTNEY

Steps:

• 1. Combine panko, coconut, and macadamia nuts in a medium bowl, blending well. Line a baking sheet with waxed paper to hold breaded shrimp. 2. Using end of tail as a handle, swish a shrimp in coconut milk until coated, letting excess drip off. Dredge in cornstarch to dust. 3. Swish in egg white, then drop in breading bowl. Heap crumbs over shrimp and press down lightly to adhere. Place on waxed paper- lined baking sheet. Repeat with remainder of shrimp, replacing lumpy cornstarch with fresh, halfway through. 4. Place baking sheet in refrigerator for 20 minutes while you clean up the assembly line and prepare the dipping sauce and side dishes. 5. Place side dishes on bottom shelf of oven, and baking sheet lined with paper towels on the top shelf, to hold first batches of cooked shrimp. Set oven at 200 degrees. Place a pile of paper towels on the counter to drain shrimp as you remove them from fry pot. 6. Heat oil in wok or deep pot over high heat until very hot, but not smoking, (a few crumbs dropped into oil should sizzle strongly when it is up to temperature). Lay no more than 6 shrimp at a time into the hot oil. Fry for 60 to 90 seconds until crumbs are a light golden brown and tail shells are red. 7. Remove cooked shrimp from oil with slotted spoon and drain on paper towels. Transfer shrimp to baking sheet in oven, then continue with next 6 shrimp. Repeat until all are cooked. 8. Serve with dipping sauce, Japanese-style stir- fried vegetables, and A Taste of Thai Coconut Ginger Rice, prepared according to package directions.

COCONUT-CURRY SHRIMP WITH CHUTNEY MAYO

Steps:

• MIX mayo, chutney, vanilla and 1/4 tsp. curry powder until blended. Set aside. MIX coconut, flour and remaining curry powder in shallow pan. Beat egg and water in medium bowl with whisk until blended. Dip shrimp into egg mixture; shake off excess. Coat with flour mixture. HEAT oil in large saucepan on medium heat. Add shrimp; cook 2 min. or until golden brown. Remove from pan; drain. Serve with chutney mayo.

COCONUT CHUTNEY SHRIMP

Steps:

• 1. Prepare the coconut chutney, tamarind paste, and coconut milk. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cinnamon and cardamom pods, stirring, until fragrant, 1 minute. Add the onion and cook, stirring again, until lightly browned, about 5 minutes.2. Add the coconut chutney, tomato, and tamarind paste and stir until fragrant, about 5 minutes. Add the coriander, stir 1 minute, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Cook until most of the yogurt is absorbed into the sauce, about 5 minutes.3. Add the coconut milk and water, cover the pan, and simmer, about 2 minutes. Add the shrimp and cook until they are pink and opaque and the sauce is thick, about 7 minutes. Transfer to a serving dish, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COCONUT-CURRIED SHRIMP WITH CHUTNEY MAYO

Steps:

• Mix mayo, chutney, vanilla and 1/4 tsp. curry powder until blended.
• Mix coconut, flour and remaining curry powder in shallow pan. Whisk egg and water in medium bowl until blended. Dip shrimp, 1 at a time, into egg mixture; shake off excess. Coat with flour mixture.
• Heat oil in large saucepan on medium heat. Add shrimp, in batches; cook 2 min. or until golden brown. Remove from pan with slotted spoon; drain. Serve with chutney mayo.