Ultra Crispy Fried Coconut Shrimp (with a Piña Colada Sauce!)
A healthier version of Red Lobster’s Parrot Bay Coconut Shrimp Recipe that is made with unsweetened shredded coconut, Panko bread crumbs, and then lightly pan-fried in coconut oil. Serve them with an easy pineapple and yogurt dipping sauce for dinner or in tacos for a quick lunch!
RECIPE: https://www.evolvingtable.com/easy-coconut-shrimp-pineapple-sauce/
INGREDIENTS
1 lb. shrimp peeled and deveined, tails on or off
⅓ cup flour gluten free 1-to-1 blend
½ tsp. paprika
¾ tsp. salt divided
¼ tsp. black pepper
1 large egg
1 Tbsp. milk almond or cashew
¾ cup unsweetened coconut finely shredded
½ cup Panko bread crumbs gluten-free
¼ - ½ cup coconut oil
Pineapple Dipping Sauce:
⅓ cup yogurt plain, Greek, or dairy-free
¼ cup crushed pineapple canned, drained
2 Tbsp. unsweetened coconut finely shredded
2 tsp. sugar or coconut sugar
⅛ - ¼ salt to taste
INSTRUCTIONS
Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
Whisk together egg and milk in a medium-sized shallow bowl.
Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.
Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.
Pineapple Dipping Sauce:
While shrimp are cooking, combine creamy pineapple dipping sauce ingredients in a medium-sized bowl. Stir until combined.
Serve shrimp immediately with creamy pineapple dipping sauce and enjoy!
RECIPE NOTES
Shrimp that are a 20-24 count size are recommended. You can use large or smaller, but make sure to adjust cooking time accordingly.
If you use smaller shrimp, you may run out of the coconut/breadcrumb mixture. If this happens, simply add additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt and continue breading your shrimp.
If oil looks brown after cooking a batch or two, drain coconut oil and add an additional 1-2 tablespoons of coconut oil.
Website: https://evolvingtable.com
Видео Ultra Crispy Fried Coconut Shrimp (with a Piña Colada Sauce!) канала Evolving Table
RECIPE: https://www.evolvingtable.com/easy-coconut-shrimp-pineapple-sauce/
INGREDIENTS
1 lb. shrimp peeled and deveined, tails on or off
⅓ cup flour gluten free 1-to-1 blend
½ tsp. paprika
¾ tsp. salt divided
¼ tsp. black pepper
1 large egg
1 Tbsp. milk almond or cashew
¾ cup unsweetened coconut finely shredded
½ cup Panko bread crumbs gluten-free
¼ - ½ cup coconut oil
Pineapple Dipping Sauce:
⅓ cup yogurt plain, Greek, or dairy-free
¼ cup crushed pineapple canned, drained
2 Tbsp. unsweetened coconut finely shredded
2 tsp. sugar or coconut sugar
⅛ - ¼ salt to taste
INSTRUCTIONS
Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
Whisk together egg and milk in a medium-sized shallow bowl.
Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.
Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.
Pineapple Dipping Sauce:
While shrimp are cooking, combine creamy pineapple dipping sauce ingredients in a medium-sized bowl. Stir until combined.
Serve shrimp immediately with creamy pineapple dipping sauce and enjoy!
RECIPE NOTES
Shrimp that are a 20-24 count size are recommended. You can use large or smaller, but make sure to adjust cooking time accordingly.
If you use smaller shrimp, you may run out of the coconut/breadcrumb mixture. If this happens, simply add additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt and continue breading your shrimp.
If oil looks brown after cooking a batch or two, drain coconut oil and add an additional 1-2 tablespoons of coconut oil.
Website: https://evolvingtable.com
Видео Ultra Crispy Fried Coconut Shrimp (with a Piña Colada Sauce!) канала Evolving Table
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