Coconut shrimp is one of those appetizers that. Dip the shrimp into the flour then the eggs and then dredge the shrimp into the coconut mixture pressing gently to adhere.
Rinse and dry shrimp with paper towels.
How to make coconut shrimp. These shrimp are perfect for the Holidays Superbowl or anytime you need an tasty appetizer. Mix cornstarch salt and cayenne pepper in a shallow bow. Working with one shrimp at a time dredge it in the cornstarch mixture then dip it in the egg white and roll it in the coconut making sure to coat the shrimp well.
Place onto prepared baking sheet and repeat with remaining shrimp. How to Make Coconut Shrimp. Preheat oven to 425.
In the third combine coconut flakes and bread crumbs. Arrange shrimp in a. Deep fry until both sides turn golden brown.
Make sure the shrimp is well covered with the panko and coconut flakes. Dredge shrimp in flour dip in beaten eggs then roll in coconut mixture pressing it onto the shrimp to adhere well. Stir together cornstarch and jerk seasoning in a shallow dish.
How to Make Coconut Shrimp – YouTube. Coconut Shrimp Recipe Instructions Make the dipping sauce. We fry our coconut shrimp using a lightly seasoned batter.
You want a lot of coconut on each shrimp. The shrimp is crisp and crunchy on the outside and tender on the inside thanks to the mixture of panko breadcrumbs and shredded coconut which I used to coat the shrimp. Yes Baked Coconut Shrimp is super easy to make and healthier than Fried Coconut Shrimp.
In the first stir together flour garlic powder and salt. Place the shrimp on a plate lined with parchment paper. One at a time holding the shrimp by the tail dredge in.
Dip your shrimp in each of the bowls starting with the flour mixture. In a second bowl combine 12 cup of flour egg whites baking powder garlic and beer. The third bowl should be your pankococonut mixture.
Transfer to a paper towel-lined plate. Combine all the sauce ingredients in a small bowl and set aside. This baked coconut shrimp is healthier than fried and super easy to make.
If playback doesnt begin shortly try restarting your device. Dredge in the flour shake off excess dip in the batter shake off excess and coat in the breadcrumbcoconut mixture. You get all the flavor without the added calories from deep frying.
Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan. In a large pot heat 3 inches of vegetable oil until it reads 350F on a thermometer. Then create a dipping station with 1 bowl of flour salt and pepper a second bowl of cream and eggs and a third bowl of shredded coconut.
Youll want to use a deep skillet or if available a deep fryer. It also helps the coconut flakes better adhere to the shrimp. In one bowl add 14 cup of flour the paprika and salt.
Lightly press the coconut onto the shrimp. Repeat the steps for the remaining shrimp. Whisk egg whites just until foamy.
Add enough oil to cover the bottom of a large skillet over medium heat. In another whisk the eggs. In the second thoroughly beat together 2 eggs with a fork.
Before you can make coconut shrimp on the stove remove the shell and the black veins that run along the back and belly. Pour coconut flakes in a separate shallow bowl. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Heat the oven to 425F and place the coated shrimp on a baking sheet with parchment paper. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Peel shrimp leaving tails on.
In one whisk the flour with the salt pepper and chile powder to combine. Ok lets get to the recipe. Drop each shrimp gently into the oil.
Line a baking sheet with several layers of paper towels. Working in batches add shrimp to the Dutch oven and fry until evenly golden brown and crispy about 2-3 minutes. Working one at a time dredge shrimp in the flour dip into the eggs then dredge in the coconut mixture pressing to coat.
Heat the vegetable or canola oil over medium-high heat to approximately 325 degrees F. Once oil is at temperature gently place the coated shrimp into the hot oil. Heres a tasty recipe for making Caribbean style coconut shrimp with a wonderful citrus mango dipping sauce.
Prepare three shallow bowls. This batter keeps the shrimp tender and juicy protected from the hot oil.