ROTD ~ Couple of Coconut Shrimp recipes (w/Panko)
Not the most WLS friendly recipes, but so yummie... and since we chatted about Panko Saturday, thought I'd throw these in here.
Coconut Shrimp
Recipe By: ksl.com/TV
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c. shredded coconut
Panko
12 16-20 or 26- shrimp -- peel/devien
1 c. flour
2 eggs -- beaten
canola oil
JALAPENO JELLY
1 c. red wine vinegar
1 c. water
1 c. sugar
2 jalapeno -- seed/mince
1 small red bell pepper -- minced
1 pkg. liquid pectin
Lightly toast the coconut on cookie sheet in 350 degree oven for 8-10 mins.
Butterfly each shrimp by splitting lengthwise down center, cutting 3/4's of the way through. Dredge shrimp in flour and then dip in egg. Press the coconut into the shrimp and then fry in 350 degree canola oil until golden brown.
Serve with Jalapeno Jelly
Place all except pectin in saucepan and bring to boil. Add pectin and bring to boil again. Remove from heat and cool.
Can be stored airtight 7-14 days.
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Oven Fried Coconut Shrimp
Recipe By: Forgot where I found this one
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large egg whites
1 1/3 c. Panko (or 1 1/3 c. bread crumbs)
1/2 t. ground cumin
6 T. flaked sweetened coconut
2 T. fine minced garlic
fresh ground pepper
24 large shrimp, peel/devien leaving tails on
ORANGE SAUCE
1/2 c. LS orange marmalade
1/2 t. crushed red pepper
1/2 t. molasses
4 dashes Tabasco sauce
pinch cinnamon
pinch cumin
Preheat oven to 500*. Lightly spray baking rack with olive oil spray.
In a small bowl, beat the egg whites lightly with fork. In small plastic bag, combine Panko, cumin, coconut, garlic and pepper.
One at a time, dip each shrimp into egg white and then plastic bag; shake to coat. Lay on baking rack and bake for 10-12 minutes until golden and cooked through, turning once with spatula halfway through cooking.
Serve with Orange Sauce.
SAUCE: Combine all and blend.
Red Lobster Coconut Shrimp Pina Colada Dipping Sauce 1/2 c. sour cream 1/4 c. pina colada drink mix 1/4 c. crushed pineapple 2 T. sugar Mix well. SO, what is PANKO? http://www.wisegeek.com/what-is-panko.htm
Myrtis,
Not sure in your neck of the woods... but I'm seeing it more and more in most grocery stores in the Asian sections, usually on the bottom shelf near the floor! Pop into Harris Teeter/Kroger/Lowe's in RM and you'll probably find some. I love the stuff and use it for bread crumbs in many recipes... I love coating my crab cakes with Panko... anything you want to be more "crispy," use Panko. It keeps forever and is cheap, so when you find some, get a couple of bags. If you're ever around a World Market (Triangle Town Center), I get it there too.
Lots of places to order online too...
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