Best 4 Coconut Shrimp Pancakes With Fresh Herbs Recipes
Indulge in a culinary journey with our delectable coconut shrimp pancakes. These savory treats are crafted with a harmonious blend of flavors and textures, sure to tantalize your taste buds. Featuring tender shrimp enveloped in a coconut-infused batter, these pancakes are crispy on the outside and moist on the inside. Accompanied by a refreshing herb sauce, each bite offers a burst of aromatic herbs, citrusy tang, and a hint of spice.
In addition to the coconut shrimp pancakes, this article presents a collection of equally enticing recipes. Discover the vibrancy of Vietnamese spring rolls, filled with fresh vegetables, rice noodles, and succulent shrimp. Satisfy your sweet cravings with our indulgent chocolate mousse, a rich and creamy dessert that will leave you wanting more.
For those seeking a hearty and flavorful meal, our beef and broccoli stir-fry is a must-try. Tender beef and crisp broccoli are coated in a savory sauce, creating a harmonious balance of flavors. And to complete your culinary adventure, explore our selection of refreshing mocktails, perfect for any occasion.
Embark on a culinary voyage with our diverse range of recipes. From savory pancakes to tantalizing desserts and refreshing drinks, our collection has something to satisfy every palate. Let your taste buds rejoice as you explore these culinary delights.
BANH XEO (VIETNAMESE SHRIMP PANCAKES)
If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with "surf and turf"-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.
Provided by MrMe
Time 1h20m
Yield 4
Number Of Ingredients 20
Steps:
- Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
- Mix rice flour, water, coconut milk, green onions, and saffron powder.
- Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
- Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 38.5 g, Cholesterol 62.1 mg, Fat 22.7 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 10.3 g, Sodium 1694.8 mg, Sugar 11.3 g
COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
COCONUT FRIED SHRIMP
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.
Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.
SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.
Provided by Julie Sahni
Categories Quick & Easy Shrimp Curry Coconut Coriander Cilantro Dinner Onion Ginger Chile Pepper
Yield Serves 6
Number Of Ingredients 11
Steps:
- Shell and devein shrimp. Wash them thoroughly, and set aside.
- Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
- Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.
Tips:
- For a crispier pancake, use a nonstick skillet and cook over medium heat.
- If the pancakes are browning too quickly, reduce the heat to low.
- Be careful not to overcook the pancakes, or they will become dry.
- Serve the pancakes immediately with your favorite dipping sauce.
- To make a vegan version of this recipe, use almond milk instead of regular milk and omit the eggs.
Conclusion:
Coconut shrimp pancakes are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, from a casual get-together to a formal dinner party. Serve them with your favorite dipping sauce and enjoy!
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