Best 3 Coconut Shrimp Pizza Recipes

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Are you a fan of unique and flavorful pizzas? Look no further than the Coconut Shrimp Pizza, a delightful fusion dish that combines the crispy texture of coconut shrimp with the savory goodness of pizza. This unconventional pizza features a crispy flatbread crust, topped with a luscious coconut shrimp sauce, a medley of colorful bell peppers, and a sprinkling of mozzarella and Parmesan cheese. The tantalizing aroma of toasted coconut and the sweet and savory flavors of the shrimp create a symphony of taste that will tantalize your palate. This recipe is a perfect appetizer or main course for any occasion, and it's sure to be a hit among both adults and children. So, prepare to embark on a culinary journey and discover the irresistible charm of the Coconut Shrimp Pizza. In this comprehensive guide, we will provide you with step-by-step instructions, along with additional tips and tricks, to help you master this delectable dish. Get ready to impress your friends and family with this extraordinary pizza creation!

Let's cook with our recipes!

COCONUT SHRIMP



Coconut Shrimp image

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 9

Vegetable oil, for frying
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 cup cornstarch
Pinch cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups shredded sweetened coconut
1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed
Sweet chili or sweet and sour sauce, for dipping

Steps:

  • Heat about 2 inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Meanwhile, put the eggs in one shallow dish. Whisk together the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
  • Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.

COCONUT SHRIMP



Coconut Shrimp image

No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that's served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.

Provided by Margaux Laskey

Categories     easy, quick, snack, weeknight, seafood, appetizer, main course

Time 30m

Yield About 24 shrimp

Number Of Ingredients 15

1/2 cup orange marmalade or apricot preserves
1 tablespoon Dijon mustard
1 teaspoon Sriracha or other chile sauce (optional)
1 teaspoon fresh lime juice, plus more as needed
Pinch of salt
1/2 cup cornstarch
1 tablespoon fresh lime zest (from 2 to 3 limes)
1 1/2 teaspoons fine sea salt
1/8 teaspoon ground cayenne (optional)
4 large egg whites
1 cup finely shredded unsweetened coconut
1/2 cup panko bread crumbs
Kosher salt and black pepper
1 pound large raw shrimp (21 to 25 count), peeled and deveined, with tails attached
4 to 5 tablespoons coconut or canola oil, for frying, plus more as needed

Steps:

  • Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
  • Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
  • Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
  • Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
  • Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
  • Serve immediately with dip.

COCONUT SHRIMP I



Coconut Shrimp I image

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

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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

Tips:

  • Use fresh ingredients: Fresh shrimp, coconut, and vegetables will give your pizza the best flavor.
  • Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a good quality pizza sauce: A good quality pizza sauce will make a big difference in the flavor of your pizza.
  • Be generous with the toppings: Don't be afraid to load up your pizza with toppings. The more toppings, the better.
  • Bake the pizza until the crust is golden brown: This will ensure that the pizza is cooked through and has a crispy crust.

Conclusion:

Coconut shrimp pizza is a delicious and unique dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a new pizza recipe to try, give coconut shrimp pizza a try. You won't be disappointed.

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