Crispy Coconut Shrimp
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Crispy Coconut Shrimp
From Martha Stewart Living Omnimedia
Let the kids dip the shrimp in sweet-and-sour sauce, and make a spicier curry sauce for the adults.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
crispy coconut shrimp
Courtesy of Martha Stewart
Serves: 4
Total Time: 35 min
Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart
1 1/2 cup(s) sweetened shredded coconut
3/4 cup(s) plain dried breadcrumbs
2 large egg whites
1 1/2 pound(s) medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
4 cup(s) vegetable oil
Bottled sweet-and-sour sauce, for serving
1/2 cup(s) plain yogurt
1 tablespoon(s) freshly squeezed lime juice
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) curry powder, preferably Madras
Lime wedges, for serving (optional)
Directions
For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees.repeat with remaining shrimp.
Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.
Let the kids dip the shrimp in sweet-and-sour sauce, and make a spicier curry sauce for the adults.
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
crispy coconut shrimp
Courtesy of Martha Stewart
Serves: 4
Total Time: 35 min
Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart
1 1/2 cup(s) sweetened shredded coconut
3/4 cup(s) plain dried breadcrumbs
2 large egg whites
1 1/2 pound(s) medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
4 cup(s) vegetable oil
Bottled sweet-and-sour sauce, for serving
1/2 cup(s) plain yogurt
1 tablespoon(s) freshly squeezed lime juice
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) curry powder, preferably Madras
Lime wedges, for serving (optional)
Directions
For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees.repeat with remaining shrimp.
Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.
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