I use organic, unrefined coconut oil to cook with, Its a healthier oil and no worries about your arteries screaming. Cover and refrigerate shrimp for at least 15 minutes and up to 1 hour. I concur with you both on the passing up certain foods when you can make it yourself. Good luck, Janine! Puree your pineapple chunks, and then combine them in a bowl with your ketchup and horseradish. Sorry, your blog cannot share posts by email. If the oil sits there and doesn’t even acknowledge your shrimp, it’s not ready. Heya! Butterflied shrimp is dipped in a coconut batter, dredged in a panko-coconut breading and air-fried until crispy perfection and ready for dunking in a simple pineapple coconut … Just told hubby I’m making this when my boyz come back from their travels. Set aside, and let all of the flavours get to know each other. Thank you for your support! Close the bag and shake it up gently to coat the shrimp. Thanks looks great. Learn how your comment data is processed. Sure I have my favorites at my favorite restaurants but for the most part if I can cook it, I won’t order it. We decided to start out with a classic dish, namely Fried Shrimp (also see Flax Fried Shrimp). I have a huge crush on Indian cuisine. NOTE: Place packets of Pineapple Mango Chutney in cool water to thaw or thaw in refrigerator overnight. That second pic with sauce dripping, oh my, I really have to make it . I love coconut shrimp! For the Shrimp. Set…go! It sounded right in my head. This site has been monetized with affiliate links. Working one at a time, grab a shrimp by the tail, and dangle shake it around in your flour (think like a marionette). Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the … Dip in egg white; dredge in coconut, pressing gently with fingers. I am still in my honeymoon phase with Indian food though it’s been 4 years since it made its way into my life. I pan fried this and flipped sides. Bring to a boil and then reduce heat and simmer for 5 minutes until sauce starts to reduce. Combine the almond flour, salt, and pepper and stir to combine. I wanted it to be a nod to sweet and sour without all the processed ingredients, while also having a hit of heat that would cut the natural sugars from the pineapple and coconut. I can cook butter chicken, palak paneer and cucumber raita buuuut I conveniently forget this when we go to Indian restaurants and order exactly that, and wait for them to come in their cute little hammered copper dishes. Ingredients Coconut Shrimp with Spicy Pineapple Dipping Sauce & Jerk Quinoa Our version of coconut shrimp has a crunchy coating of fiber-rich coconut flour with unsweetened coconut flakes and toasty whole-wheat panko bread crumbs. If you don’t have a deep fryer, you’ll need to do both sides. Once it starts turning a dark orange brown, is it a little overdone. You don’t want it to look like someone with a bad sun tan. I did the croquettes with cornflakes breadcrumbs on 450 degrees F for 15 minutes. You’ll just stir together sour cream, cream of coconut, crushed pineapple, pineapple juice, coconut rum, and a bit of sugar. Add fresh lime juice … Also, this meal is a one pan skillet, which makes the cooking speedy, especially when you have some help with the deveining and cleaning of the shrimp. It’ll just be a slightly different sorta sweet! And it’s the perfect time for it too. In a second shallow bowl, add the eggs and coconut … But we’re gluttons. Think of the flavors of Piña Colada in food form and you’re right on track. I regularly use cornstarch + egg as a batter for crispy stuff. Thank you, Anna! Thanks, Kelly! And I’m not sure how to gauge the temperature of the oil on the stove. Blend all the ingredients for the sauce together and chill for 30 minutes, Pat the shrimp dry and season with salt and pepper, Combine the panko with coconut flakes and mix well, Dust the shrimp in the flour, dip it in the egg and coat fully and then coat with coconut mixture, Over medium heat, heat up oil until hot and fry the shrimp in batches until light golden brown, Let it rest for 10 minutes then dish and serve with chilled pineapple sauce. Did a quick Googling last night and found out this is completely normal and it liquefies after heating up. Pour in a pot and bring to a boil. Combine your crushed pineapple and cream of coconut in a small sauce pan … We gobbled up this one super fast. Let’s move on to the breading: three breading stations needed, as usual. And now it’s time to eat. What temp for a deep fryer? I’m not well versed in GF stuff but you could blitz some gluten free bread in the food processor and use those bread crumbs to substitute panko? Combine all sauce ingredients in a mixing bowl, cover, and place in the fridge until ready to use. Can’t wait to try it! So you can pretend to play trombone while drinking coconut water. Back to the recipe though, today we will forget about Indian food and focus instead on this shrimp. Ingredients. Pour about a quarter inch of oil into your Dutch oven, and heat on the stove until it hits about 350 degrees F. Too much hotter, and your sugars will burn…too much cooler, and you won’t get your coating crispy. All Rights Reserved. Combine panko and coconut on a plate. It sounds amazing with the spicy pineapple sauce! Ready? So don’t blast your kitchen with super high heat and wonder why you have blackened charcoal shrimp. LOL. Did I do the sponsored announcer voice right? Panko and coconut burns even faster. I’ve been promising this one for awhile. Nooooo. Copyright @ 2018 The Cooking Jar. This dish is the Asian version of comfort food! ★☆ Add fresh limes and Thai … While the shrimp are browning up in the oven, I throw together a quick dipping sauce made up of non-fat vanilla Greek yogurt, crushed pineapple, shredded coconut and a touch of salt. I’m pairing it with a slightly spicy chilled pineapple sauce just because. Stir well and simmer another 5 minutes to a thick, saucy consistency. Follow us now! Also, you’ll want to shake off any excess flour before dipping into the egg and likewise, let the egg drip off fully before rolling it in the coconut mixture. Anyway, good stuff! As for the cooking, one thing I will have to point out here is shrimp cooks fast. Happy cooking! I will bury you in a mountain of these when you pass, as requested , Looks so crispy from the outside, I love this dish, but unfortunately I can’t have shrimps anymore, so I’ll use fish fingers to make it. That’s kinda my running philosophy that determines what I order when I eat out. Reduce heat and simmer for 10 minutes, stirring occasionally. I usually make vegetable dal to eat with roti. You know, I’ve been hearing a lot about how healthy coconut oil is for cooking. Wasn’t used to that! When coated, dip the shrimp in your egg to coat. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to email this to a friend (Opens in new window), Large Shrimp (peeled, deveined, with the tail on), Pour a tablespoon or two of all purpose flour into a bowl. 3. 1. Rate this recipe These coconut shrimpies are made crispy for you exclusively by panko breadcrumbs and sweetened coconut flakes. Prepare from FROZEN state. I like to use a spoon to heap on flour in the first stage so I don’t get my fingers messy. Just like I had success baking my tuna and cheese croquettes, these are bake-friendly as well. Notify me of follow-up comments by email. I had great fun with their extendable straws (first time coming across these). Prep your sauce! Do you think it would work to use pure maple syrup instead of the brown sugar? I just toss a little something in the oil to see if it crackles and I know it’s ready and so breading doesn’t stick to the bottom of the pan. It uses curry paste, coconut milk, shrimp, fish sauce, banana, cilantro, lime, pineapple, zucchini, vegetable oil Heat oil to 350° in a heavy pan, dredge butterflied shrimp in flour, dip in flour/milk mixture and cover with panko/coconut. I do make exceptions though and just because the cuisine deserves it. And once again, I am putting another one of your recipes on my to-do list! Lower the heat and let it simmer for 5 minutes. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. The coconut shrimp dipping sauce is super simple to whip up with a handful of ingredients. Supercook found 31 coconut milk and pineapple and shrimp recipes. This is seriously amazing looking. On the positive side, I save money. Flour dusting is station number one, egg dipping is station number two and coconut and panko deliciousness is station number three. Preheat oven to 425°F. The spicy pineapple dipping sauce is only 4 ingredients and comes together in about 2 seconds. This is best prepared at least 1 hour in advance. Willing to try this recipe but can i use grated coconut instead of the store brought coconut? Crack and beat an egg in a bowl. I'm Farah and my blog is about making everyday food with everyday ingredients. So, we decided to build a cocktail sauce with ketchup and horseradish and then infuse it with pureed pineapple! If oil makes your arteries scream for mercy, you can probably bake these too. I think the thing that turned me off what how it is solid. Pat your shrimp dry, peel/devein as needed (leaving the tails on for ease of dipping), and put it in a bowl. Oh and that pineapple sauce. Air Fryer Coconut Shrimp with Pineapple Dipping Sauce. And Indian food never gets old. Buttermilk-Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce. Pineapple Dipping Sauce. And that sauce……, You’re such a sweetheart, Nagi! Even if shrimp aren’t your thing THIS sauce needs to be in your life. I normally don’t eat sugar. Fold remaining crushed pineapple into the blended mixture. I try to make home cooking easy, approachable and enjoyable. It goes great with chicken tenders or fish! ★☆ for the panko? If you’re looking for a healthy recipe, these Baked Coconut Shrimp with Pineapple Dipping Sauce … Tag @cookingjar on Instagram and hashtag it #thecookingjar. ★☆ Breading and freezing the shrimp raw ensures they will be perfectly … I just found this recipe on Yummly and I can’t wait to try it. Coconut shrimp is going to make its debut today! I don’t need to tell you what it looks like when it’s gone way past the overdone stage. I would suggest using a calorie calculator like this and dividing the servings into 4 portions, depending how much you eat. Piña Colada Sauce for Coconut Shrimp This Piña Colada Sauce recipe is made with Greek or plain yogurt, crushed pineapple, and shredded … Creamy Coconut Shrimp. These Air-Fryer Coconut Shrimp are bursting with flavor and lots of texture. Carefully, place your shrimp into the oil (tail makes a good grip for tongs), and cook for 2-3 minutes. I spent about an hour taking pics of these. Blend shallot, pepper, pineapple, and pineapple juice until smooth. Flip, and cook for another 2-3 minutes (until your shrimp is nice and crispy and golden brown on all sides). How about Panang chicken curry….gah, spaghetti and meatballs? It WAS amazing! Pour some coconut flakes into a bowl. In a large shallow bowl mix the coconut flakes and panko crumbs together. Hello! Summer Yule. Well, I hope I just did. Want to have new recipes emailed directly to you? Guilty as charged. 1/4 cup freshly squeezed lime juice from about 2 large limes. Add pineapple juice and ½ cup water. As long as the grated coconut is not the super fine, you should be okay. Because it is worth it. ★☆ Let’s order some green curry chicken, wait…why pay 8 bucks for it when I can make it at home? Heat up the oil nice and slow and wait for it to be ready. I should do more research about it! I know what you mean about not wanting to order something you can make yourself…especially when you know you can cook it for much less–guilty, haha! I made Dal Fry just now and my house smells great. Just not too hot that the oil is smoking. We then served our shrimp over white rice with a side of steamed broccoli! 2. Pineapple Shrimp Stir Fry Fresh Planet Flavor salt, shrimp, chili flakes, coconut aminos, garlic cloves, pineapple and 4 more Sheet Pan Pineapple Shrimp Framed Cooks low sodium soy sauce, rice, vegetable oil, … If you do bake it, let me know what settings you used! , This recipe is the complete package – great post (tick), brilliant photo (tick) and a truly GREAT recipe (tick tick tick!). And since I’ve started this food blog, the selection of food to choose from is shrinking more and more. Blend all the ingredients for the sauce together and chill for 30 … If you’re used to frying stuff, then I would guess whatever temperature you’ve used for things like fried chicken or fries. That dal fry sounds great! Hmm, you could try dusting it lightly with cornstarch. Honestly, I don’t have a deep fryer machine that sets a temp so I wouldn’t know. When egged, dip in your coconut to build your final layer. A sweet and spicy Pineapple Chipotle Dipping Sauce makes the perfect accompaniment to these tasty shrimp. Remove from heat, and place on a paper towel to absorb any excess oil that may be present. Arrange desired number of shrimp in a single layer on a non-stick baking sheet. I have some GF panko. Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl … Remove half of them to a separate bowl. You can 100% skip the rum in this part too if you don’t have it on hand or if you just aren’t into … Add Ginger Compound and Tangerine Artisan. What this means is that I will receive a small percentage of any sales made through them. If you’re wondering what ready is, ready is when you dip a shrimp end in it and the oil gets all excited. Stir in sriracha, rice vinegar, soy sauce, 1 teaspoon kosher salt and brown sugar. Not sure why I picked shrimp to feature the breading but it plays well with all kinds of protein! If you are crazy about hot, keep sprinkling on that red pepper. On a side note, this is much, much easier to bread because of the shrimpy tail handle thingies. Working left to right, coat shrimp in flour mixture, then egg, then coconut-panko, and place on a sheet tray. 3/4 cup Flour; 1 teaspoon Baking Soda; 3/4 cup Buttermilk; 2 Eggs; Creole Spice Blend; 1 pound Jumbo Shrimp… The income will pay for hosting, props, gear and recipe testing. Puree your pineapple chunks, and then combine them in a bowl with your ketchup and horseradish. Good luck, Billy! They love coconut shrimp! This easy Baked Coconut Shrimp with Pineapple Dipping Sauce is healthy crispy shrimp with a cool pineapple and lime sauce with some jalapeno for a little kick.. By the time I was ready to eat, it had cooled down but was still crispy. So rest easy knowing you can swish that shrimp in the egg and not get messy! While we’ve been getting good use out of it, we had neglected its frying capabilities. I suggest 450 degrees F for about 5-10 minutes, check to see how long it takes to get a light golden brown. Am I weird? To this point, we’ve mostly used our Dutch oven for baking fresh bread and roasting meats (Mutton Post Roast and Dutch Oven Turkey Breast come to mind).