COCONUT SHRIMP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.
Provided by Taste of Home
Categories Appetizers
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.
Nutrition Facts : Calories 505 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 552mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 19g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 75g protein.
SHRIMP TARTLETS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. —Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 143mg sodium, CarbohydrateContent 4g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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