•1 can (12 ounces) cream of coconut •1 cup panko bread crumbs •1/2 cup coconut flakes •1 cup all-purpose flour •1 1/2 pounds colossal shrimp, shelled and deveined •1/3 cup water •1 cup vegetable oil, ...

The year is almost over — which gives us as much reason to celebrate the end of this very long year as to welcome the new one. We may not ring it in with the usual hoopla, but hopefully our New Year’s ...

Preheat oven to 450°. Line a large baking sheet with parchment paper. Combine coconut and panko in a shallow bowl. Heat coconut and panko in a shallow bowl. Heat coconut oil in a medium nonstick ...

All it takes is one Red Lobster commercial to inspire a craving for coconut shrimp. But in reality, the Red Lobster coconut shrimp are always smaller than they appear on TV, and they are cloying in ...

Wash, shell and devein the prawns, leaving the tails on. Combine garlic, salt, seafood mix and olive oil in a bowl. Add shrimp, toss and let stand while you make the dipping sauce. Subscribe to the St ...

Preheat the oven to 400 degrees. Set a rack on a foil-lined baking sheet. Put the empty baking sheet and rack in the 400-degree oven for about 10 minutes. In a small bowl, combine the dipping sauce ...

Butterfly the shrimp and very lightly pound them to flatten them a little bit. Keep cold until ready to use. Combine the 1 cup all-purpose flour with a heavy pinch of salt in a bowl. In a separate ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. COCONUT SHRIMP WITH DIPPING SAUCE Yield: 5 servings 3/4 cup flaked coconut 1 (14-ounce) can light coconut milk, divided Spread ...

Mix 1 Cup of bread crumbs with ½ teaspoon salt, and ½ Cup shredded coconut. Dip raw deveined and peeled shrimp in egg batter, then in Bread crumb mixture. Next place coated shrimp in 350 degree canola ...

Preheat oven to 400 F. Prepare a baking sheet with non-stick cooking spray. In a small bowl, place 2 tablespoons of the coconut milk; cover and refrigerate. In a large resealable plastic bag, combine ...