Best 3 Slam Dunk Butterflied Coconut Shrimp Recipes
Prepare to indulge in a culinary adventure with our guide to cooking the ultimate "Slam Dunk Butterflied Coconut Shrimp"! This tantalizing dish combines the crispy crunch of coconut with the succulent tenderness of shrimp, making it a delightful treat for seafood enthusiasts. Whether you're hosting a casual get-together or seeking an impressive appetizer for a special occasion, this recipe will surely leave your taste buds craving for more.
Here are our top 3 tried and tested recipes!
SLAM DUNK COCONUT SHRIMP DIPPING SAUCE
This is our favorite dipping sauce for coconut shrimp. The heat from the horseradish combined with the sweet apricot and citrus pineapple flavors makes this a real slam dunk! This freezes well.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 3
Steps:
- Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 57.9 calories, Carbohydrate 15.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 11.2 mg, Sugar 10.7 g
NEELY'S JUMBO COCONUT SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oil in a deep-fryer to 350 degrees F.
- Butterfly shrimp and set aside.
- In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
- Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
- Mix all ingredients in a small bowl.
BUTTERFLIED BAKED SHRIMP
Steps:
- Preheat the oven to 400 degrees F.
- Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
- Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
- Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
- Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
- When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
- Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.
Tips:
- Prep the shrimp: Devein and peel the shrimp, leaving the tails intact. This will give the shrimp a more visually appealing presentation and make them easier to eat.
- Butterfly the shrimp: Using a sharp knife, make a shallow cut down the back of each shrimp, almost all the way through. This will allow the shrimp to lay flat when cooked and help the marinade penetrate the shrimp more evenly.
- Make the marinade: In a large bowl, whisk together the coconut milk, lime juice, soy sauce, honey, garlic, ginger, and salt. The marinade should be flavorful and slightly tangy.
- Marinate the shrimp: Place the shrimp in the marinade and refrigerate for at least 30 minutes, or up to overnight. This will allow the shrimp to absorb the flavors of the marinade and become more tender.
- Prepare the breading station: In a shallow dish, whisk together the flour, cornstarch, salt, and pepper. In a separate shallow dish, beat the eggs. In a third shallow dish, combine the coconut flakes, panko breadcrumbs, and chopped parsley.
- Bread the shrimp: Dredge the shrimp in the flour mixture, then the eggs, and finally the coconut-panko mixture. Make sure the shrimp are evenly coated.
- Fry the shrimp: Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the skillet. When the oil is hot, carefully add the shrimp and cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the shrimp: Serve the shrimp immediately with your favorite dipping sauce, such as sweet and sour sauce or coconut-lime sauce.
Conclusion:
These slam-dunk butterflied coconut shrimp are a delicious and easy-to-make appetizer or main course. The shrimp are tender and juicy, with a crispy coconut coating. The dipping sauce adds an extra layer of flavor and makes the shrimp even more irresistible. Whether you're serving them at a party or enjoying them at home, these shrimp are sure to be a hit.
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