Best 6 Coconut Crusted Shrimp Recipes

WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE

Steps:

• Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
• Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
• Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD

Steps:

• Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.
• Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.

COCONUT-CRUSTED FRIED SHRIMP

Steps:

• Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

COCONUT-CRUSTED SHRIMP

Steps:

• Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
• In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
• Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.

COCONUT CRUSTED SHRIMP

Steps:

• Preheat a large pot of oil to 350 degrees F.
• Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.
• Open and flatten the two halves like a book, so that it resembles a butterfly.
• Remove the vein.
• Make an egg wash by whisking the eggs together with the chili flakes and a little water.
• Season shrimp with salt and pepper.
• Dip the butterflied shrimp into the egg wash and then coat in coconut.
• Deep fry in hot oil until golden and crispy and shrimp is cooked through.

COCONUT CRUSTED SHRIMP ON THE BBQ

Steps:

• 1. Mix the panko and shredded coconut and set aside. 2. Mix the curry powder into the egg whites and set aside. 3. Pat the shrimp dry. Place a shrimp in the egg white mixture, then dreg in the panko crumb mixture. Shake off excess and place on a chilled platter. 4. Place ceramic Emile Henri grill inside Webber gas grill and turn controls to HHH for 7 minutes. Add olive oil and let heat up for 4-5 minutes more. 5. Place shrimp on ceramic grill and grill for 5 minutes for large shrimp, turning half way. Adjust cooking time for smaller size and remember that the cooking process continues once you take them off the grill. 6. Serve with rice, Thai chili sauce and a fresh salad. Garnish with lime slices.