Best Toasted Coconut Shrimp Recipes

GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP

Steps:

• Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
• Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
• Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
• Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
• Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
• Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
• Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
• Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.

GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP

Steps:

• Cuban Shrimp Skewers:
• Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
• Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
• Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
• Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
• Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
• Lime Mango Vinaigrette:
• Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
• Pineapple chips:
• Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
• Simple Syrup:
• Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.
• Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
• Cracking Coconuts: Tap with a cleaver, applying pressure around top of coconut. Tap around and around the top of the coconut until the top breaks off. Reserve coconut water.

THAI-STYLE SHRIMP AND VEGGIES WITH TOASTED COCONUT RICE

Steps:

• In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
• Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
• Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
• Remove coconut from pan and reserve.
• Heat a big skillet over med-high heat with a tablespoon vegetable oil.
• Season shrimp with salt and pepper; add to the hot skillet.
• Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
• Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
• Cook, stirring often, for 3-4 minutes.
• Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
• Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
• Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
• Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
• Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.

CURRIED SWEET POTATO SOUP WITH SHRIMP AND TOASTED COCONUT

Steps:

• Preheat oven to 400 F. Toss sweet potatoes in 2 tablespoons melted butter, cover and bake for 30 minutes. In a 4-quart heavy-bottomed pan, heat 1/4 cup butter over medium heat. Add onion and carrots, cover and cook for 15 minutes, stirring occasionally until vegetables are softened. Add garlic, ginger, chilies and curry; cook 1 minute, and stir in roasted sweet potatoes and apple chunks. Add stock, bring to a boil and reduce to a simmer. Cook, uncovered for 20 to 30 minutes or until vegetables are very tender. Cool, puree soup in blender or processor in batches. Whisk in coconut milk. Soup may be prepared ahead to this point. Re-warm soup over low heat, stirring. Season with salt, pepper and cider vinegar. In a heavy-bottomed skillet, sauté shrimp in remaining butter. Add orange zest, shrimp, cilantro and raisins to soup. Keep warm. Fold mango chutney into whipped cream and reserve. Ladle soup into serving bowls and spoon a dollop of mango chutney whipped cream in center of each. Serve immediately.

EASY TOASTED COCONUT SHRIMP

Steps:

• In small serving bowl, mix preserves and mustard. Cover; refrigerate until serving time.
• Arrange shrimp on serving platter.
• Dip shrimp first into preserves mixture and place on individual serving plate; sprinkle or spoon coconut onto shrimp.

CURRIED SWEET POTATO SOUP W/SHRIMP & TOASTED COCONUT

Steps:

• Preheat oven 450 F. Toss sweet potatoes in TBS. melted butter, cover & bake for 30 min. In a 4-quart heavy bottom pan, heat 1/4 cup butter over med. heat. Add onions & carrots, cover and cook for 15 min., stirring occasionally until veges are softened. Add garlic, ginger, chilis & cury:cook 1 min., and stir in roasted potatoes & apple chunks. Add stock, bring to boil & reduce to a simmer. Cook uncovered for 20-30 min., or until veges are tender. Cool, puree soup in blender or processor in batches. Whick in coconut milk. Soup may be prepared ahead to this point. Re-warm soup over med. heat, stirring. Season salt , pepper, cider vinegar. In a heavy bottom skillet,saute shrimp or scallops in remaining butter. Add orange zest, shrimp, cilantro & raisons to soup. Keep warm. Fold mango chutney into whipped cream & reserve. Ladle soup into serving bowls and spoon a dallop of mango chutney whipped cream into center of each. Sprinkle w/toasted coconut, if desired & serve immediately.

TOASTED COCONUT SHRIMP

Steps:

• Devein shrimp, rinse set aside. Mix package of dip mix with 1 cup Panko breadcrumbs and set aside. Scramble eggs in a bowl and add 1/4 cup milk. Set aside. Add 1 cup olive oil to saute pan and let it get very hot. Take shrimp one by one and soak in egg wash, then coat in Panko/dipmix bowl and place in the pan. Repeat until all shrimp are used. Let cook until golden brown and then flip over. Serve with fresh veggies, potatoes or pasta. Enjoy! 3 people

SHRIMP WITH GREEN BEANS & TOASTED COCONUT

Steps:

• Preheat oven 350. Bring med. saucepan of salted H2O to boil. Add green beans & cook until tender 2 min. Cool to room temp. Spread coconut on baking sheet and bake until golden. 3 m Let cool. In large skillet, heat oil, add onion & cook over med heat 7 min. Add garam masala & chile & cook until fragrant 2 min. Add shrimp, season w/ S&P 3 min. Stir in green beans & cook 1 min. Stir in coconut milk & soy then fold in coconut. Serve over rice and garnish w/ cilantro