How To make Coconut Shrimp Surprise
1 tb Vegetable oil
2 c Leeks or onion(s)
Thinly sliced 1 cn Tomatoes, coarsely chopped
-liquid reserved 3 tb Undiluted orange
-juice concentrate 1 tb Lemon juice
1/4 c Mint or cilantro, minced or
2 tb Dried mint, crushed
1/2 ts Asian chile paste (opt)
Salt and pepper 1/2 c Coconut milk (pref light)
-or evaporated skim milk -with coconut extract (opt) 1 1/4 lb Rock shrimp or
1 1/2 lb Medium shrimp
-shelled and deveined or 1 pk Peeled frozen shrimp *
4 c Cooked basmati rice
Or long-grain rice * Pop frozen shrimp directly into the sauce, still frozen, and simmer on medium heat, covered, until they just turn opaque, 4-5 min depending on the size of the shrimp. Heat the oil in a large heavy skillet over medium heat. Add the leeks and saute until softened, 8-10 min, stirring. Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (fresh mint is added later), chile paste, salt and pepper. Cook the sauce, uncovered, until slightly thickened, about 10 min, stirring occasionally. Stir in the coconut milk with the fresh mint and heat for 2 min. Add the shrimp, cover and cook until they just turn opaque, 2-4 min; the shrimp will continue to cook on standing, so avoid overcooking. Spoon the rice into individual bowls and ladle the shrimp and sauce on top. Simply Seafood Winter 1996
How To make Coconut Shrimp Surprise's Videos
Prawn & Coconut Patties | Shrimp Cutlet | Evening Snack | Fish recipe | Cookd
Prawn & Coconut Patties is a delicious 20 minutes #KidsSpecial cutlet recipe. This #Prawncutlet is made using prawns, coconut, and other spicy ingredients. You can now make this #Shrimpcutlet with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Prawn & Coconut Patties recipe :
Prawns (de-shelled & de-veined) - 250 grams
Coconut (grated) - ½ Cup
Shallots - 6 nos
Fennel Seeds - 1 tsp
Ginger - ½-inch piece
Garlic - 4 Cloves
Green Chilli - 3-4 nos
Curry Leaves - 1 Sprig
Salt - ½ tsp
Turmeric Powder - ½ tsp
Black Pepper Powder - ½ tsp
Garam Masala Powder - ½ tsp
Oil (for shallow-frying) - As Needed
Cooking Instructions:
1. Grind the prawns, coconut, shallots, ginger, garlic, green chilli and curry leaves into a coarse paste.
2. Add it into a bowl and mix with salt, turmeric powder, black pepper powder and garam masala.
3. Shape it into patties. Shallow fry in oil for around 3 minutes, or until golden brown on both sides.
Cooking Tips:
1. Dip your hands in water while shaping the patties. This prevents sticking.
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Coconut Shrimp Spaghetti - Grace Foods Creative Cooking Chef Series
This delectable meal of shrimp in coconut milk and spaghetti will leave your mouth watering. Executive Chef Karl Thomas shows Mazie how he makes this happen.
Grace - Flava With A Beat - Grace Coconut Shrimp recipe
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Grace Flava with a Beat featured a Grace Coconut Shrimp recipe. We were also introduced to an array of new products that will be available at stores near you. On set:
Duane Lizama - Resident Chef
Melonie Coc - Grace Kennedy Belize Ltd.
How to make coconut shrimp. Kitchen Surprises
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Coconut Shrimp!
#Shorts
1 Qt vegetable oil, 1 C panko bread crumbs, 1 C sweetened coconut flakes, 1 pound peeled/deveined shrimp, ½ C flour, 2 large eggs, salt and pepper
HOW TO MAKE AIR FRIED COCONUT SHRIMP (EASY & CRISPY)
My wife Jeannie and I just made the best Air Fried Coconut Shrimp using the Galanz Air Fry Microwave! It is so easy to make and gives you the crunchy deliciousness you crave with fried food without all the oil and grease! (AD)
We were so pleasantly surprised at what this nifty little 3-in-1 appliance can do! It’s an Air Fryer, Microwave and Convection Oven all in one! We got this recipe off the Galanz website (link below!) and we were amazed at how good the Coconut Shrimp turned out! You can get your Galanz Air Fry Microwave at an incredible price from Walmart, Walmart.com and Walmart Pickup here:
See below for this recipe or check-out the Galanz website here for more:
INGREDIENTS:
• 1/4 cup all-purpose flour
• 1 teaspoon fresh lime zest
• Kosher salt and freshly ground black pepper, to taste
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 cup flaked unsweetened coconut
• 1-pound extra-jumbo (16/20) raw shrimp, peeled and deveined, tails on
• Fresh cilantro, minced, for serving (optional)
For Sweet Chili Sauce:
• 1/2 cup Thai sweet chili sauce
• 1 clove garlic, grated or minced
• 2 tablespoons fresh lime juice
INSTRUCTIONS: (4-6 servings)
• Combine flour and lime zest in a shallow bowl and season with salt and pepper, to taste. Whisk eggs in a second shallow bowl. To a third bowl, add panko and coconut and stir until combined.
• Working one at a time, coat shrimp with flour mixture, then eggs, then panko coconut mixture.
• Coat top of Air Fry Kit with nonstick cooking spray and arrange shrimp in a single layer, working in batches if necessary. Coat top of shrimp with olive oil cooking spray. Place Air Fry Kit into machine. Press “Air Fry” button and use “+/-” buttons to navigate to 375°. Press “Start” then use “+/-” buttons to set timer for 10 minutes. Press “Start” and cook until shrimp are crispy. Repeat with remaining shrimp, as necessary.
• While shrimp cook, combine all ingredients for sauce in a small bowl. Set aside until ready to serve.
• Arrange shrimp on serving platter with dipping sauce. Garnish with fresh cilantro and serve with extra lime wedges.
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