Hey, seafood!
Have you ever stopped a crossroads, torn between two equally attractive paths? Life constantly presents us difficult choices: pay or plastic, save or crazy, call either text, take the job offer or wait for something better. Every day we sail large and small decisions that can make us feel stressed and uncertain, but not today, the seafood!
We are bringing you the advantageous situation for not one, but two incredible coconut shrimp recipes that will transport you directly to paradise.
After countless days in our trial cuisine perfecting these recipes, we decided: why choose? Both our fryer and the cooked coconut shrimp recipes are entitled to their moment in the spotlight. Everyone offers that crunchy external irresistible, coconut exterior and juicy that will make you dream the ocean breezes even if your disordered dining room is the most distant thing from an atmosphere for the holidays (no judgment – we have all been there!).
Why do we love both options? Sometimes the air fryer is your best friend, giving way incredibly crunchy results in half time with practically no oil involved. The coconut gets that beautiful toast while the shrimp remains fleshy and tender. But don’t count your trusted oven! Cooking gives you the flexibility of making a bigger lot all at once: a necessity in which friends are guests or preparing meals for a large family.
Whatever you choose, both recipes begin with the same essential elements: juicy and juicy prawns (queues for that finger feeding) and our coconut coating that we have made it intentionally simple to make the tropical taste shine. Whether it’s fresh or frozen prawns (make sure they are defrosted and dried), you will get the same crew pleasant to the crowd!
For a bit of “something, something” more, add a large spoonful of our sweet chili pepper and apricot immersion sauce on the side. Only two ingredients, mixed in a few seconds, create an exceptional balance of sweetness and warmth.
So go ahead: try both methods! During the demanding weekly days when the weather is tight, the Air Fryer version could be your go-to. For weekend meetings or Potluck appetizers, the oven method gives you the flexibility to feed a crowd. In any case, you will be rewarded with croccrating, crunchy, slightly sweet coconut prawns, better for you.
Life can be full of difficult choices, but fortunately, choosing between these coconut shrimp recipes is not one of them.
Make your cake (or in this case, shrimp) and eat too!
Press
Coconut shrimp ingredients
- 1 LB. Large shrimp (counting of 21–25), peeled and expelled with queues left on
- 1/4 cup Flour for all uses
- 1/2 teaspoon. garlic powder
- 1/2 teaspoon. salt
- 2 large eggs
- 1 1/2 cups Sweetened grated coconut
- 1/2 cup Bread crumbs panko
- Light olive oil, vegetable oil or coconut oil
Ingredients for coconut shrimp immersion sauce
- 1/4 cup Sweet pepper sauce
- 1/4 cup Preserves of apricots or apricot fruit
- Rinse the prawns in cold water and dry with paper towels. Put the prawns aside.
- Align a pan with parchment paper.
- Set 3 bowls. In the first, mix flour, garlic powder and salt. In the second, add the eggs and beat with a fork. In the third, it combines coconut flakes and bread crumbs.
- Prevent a piece of prawns in the flour mixture. Immerse it later in the beaten egg and then in the mixture of crumbs, using the hands to press the coconut crumbs on the prawns. Transfer the prawns to the pan and repeat the process with the remaining prawns.
- Place a large non -stick pan over medium heat and add enough oil to generously cover the bottom. Once the oil is hot, add enough prawns to cover the bottom of the pan and brown 2-3 minutes. Then turn the prawns upside down and brown another 2 minutes, until the prawns are golden on both sides. Remove the shrimp on a lined paper towel plate.
- Cook the remaining prawns in lots and do not overwhelm the pan.
- For immersion sauce: mix sweet pepper sauce and preserves of apricots and serve with skipped coconut prawns.
- Cook time: 30 minutes
- Kitchen: Shrimp
Press
- 1 LB. Medium prawns, peeled and expelled
- ½ cup Wholemeal flour (can use coconut flour to prepare the gluten -free dish)
- 2 eggs, beaten
- ½ cup Unclosted grated coconut
- ½ cup Panko (can use dish or wholemeal or gluten -free)
- ½ teaspoon. salt
- ½ teaspoon. black pepper
- Juice from ½ big lime
- ½ spoon. ginger, grated
- 1–2 TBSP. Fish or soy sauce sauce
- ½ Jalapeno, finely diced
- 1 tablespoon. brown sugar
- Chilli sauce or small red peppers
- Dry shrimp with paper towel; Put the prawns aside.
- Put the flour in the first small bowl, beat the eggs in the second bowl and mix coconut, panko, salt and pepper in the third bowl.
- Dip the prawns through the flour, then through the beaten eggs and then through the coconut mixture, claiming well every time. Put the prawns on the side after the coating.
- The fryer preheated for five minutes at 400 degrees F. after he is ready to slightly spray the basket of the air fryer with non -stick spray. In lots, cook the prawns at 400 degrees F up to golden, about 4 minutes. Endovolgi again prawns and spray basket with non -stick spray. Cook the shrimp for another 4 minutes until it is clear.
- Repeat with remaining lots of prawns.
- While the shrimp cooks, prepare the immersion sauce by tightening the lime juice from the half lime to the medium bowl. Add ginger, fish sauce (or soy sauce), jalapeno, brown sugar and red chilli sauce (or chillies); Mix until well combined.
- Serve the prawns next to the sauce to immerse yourself.
Notes
- Suggested accompaniments: full rice (or rice noodles) and vegetables
- Suggested cooking tools: air fryer, non -stick spray (or oil to spray fryer basket), 3 small bowls, 1 medium mixing bowl
- Preparation time: 15
- Cook time: 20
- Category: Shrimp
