COCONUT RICE AND SHRIMP RECIPES

Name: Easy Baked Coconut Shrimp
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 lb 24 large raw shrimp, peeled and deviened (weight after peeled); 1/2 cup + 1 tbsp shredded sweetened coconut; 1/2 cup + 1 tbsp panko crumbs (or gluten-free panko); 2 tbsp all purpose or gluten-free flour (you will only use 1 tbsp); 1 large egg; pinch salt; non-stick spray (I used my misto); 1/2 cup apricot preserves (you can use sugar free if you wish); 1 tbsp rice wine vinegar; 3/4 tsp crushed red pepper flakes

EASY BAKED COCONUT SHRIMP RECIPE - SKINNYTASTE

Easy Baked Coconut Shrimp Recipe - Skinnytaste image

These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear!!

Provided by Gina

Categories Appetizer

Total Time 30 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1 lb 24 large raw shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs (or gluten-free panko)
2 tbsp all purpose or gluten-free flour (you will only use 1 tbsp)
1 large egg
pinch salt
non-stick spray (I used my misto)
1/2 cup apricot preserves (you can use sugar free if you wish)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes

Steps:

Oven Method:
Air Fryer Method:

Nutrition Facts : ServingSize 3 shrimp, 1 tbsp sauce, Calories 161.5 kcal, CarbohydrateContent 22 g, ProteinContent 10 g, FatContent 3.5 g, SodiumContent 164 mg, FiberContent 2 g, SugarContent 15.5 g

COCONUT RICE RECIPE | SANDRA LEE | FOOD NETWORK

Coconut Rice Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories side-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 cups jasmine rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt

Steps:

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

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