WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE ...
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Total Time 25 minutes
Cook Time 25 minutes
Yield 6 to 7 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
- Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
- Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.
Nutrition Facts : Calories 190, FatContent 9 grams, SaturatedFatContent 8 grams, CholesterolContent 95 milligrams, SodiumContent 640 milligrams, CarbohydrateContent 14 grams, FiberContent 3 grams, ProteinContent 13 grams, SugarContent 9 grams
COCONUT SHRIMP RECIPE | FOOD NETWORK
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Provided by Food Network
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
More about "voodoo sauce recipe recipes"
WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SA…
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
From foodnetwork.com
Reviews 3.9
Total Time 25 minutes
Category appetizer
Calories 190 per serving
From foodnetwork.com
Reviews 3.9
Total Time 25 minutes
Category appetizer
Calories 190 per serving
- Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.
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COCONUT SHRIMP RECIPE | FOOD NETWORK
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
From foodnetwork.com
Reviews 5
Total Time 30 minutes
From foodnetwork.com
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- Copyright 2016 Television Food Network, G.P. All rights reserved.
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