3 Oversize Coconut Shrimp Recipes
July 23rd, 2009 | Author: admin
If you relish coconut shrimp, here are three mismated, but genuine sterling coconut shrimp recipes to go.
Coconut Mild Drub Fried Shrimp cloak Pineapple Salsa
2 eggs
1 – 3 / 4 cups all – function flour
3 / 4 cup stout
1 tablespoon febrile powder
2 lb. rod shrimp, unclosed and deveined
coconut oil
3 cups grated coconut
Seasoning blend:
1 tablespoon cayenne pepper
2 – 1 / 4 teaspoons vigour
1 – 1 / 2 teaspoons candied paprika
1 – 1 / 2 teaspoons nigrescent pepper
1 – 1 / 4 teaspoons garlic powder
3 / 4 teaspoon onion powder
3 / 4 teaspoon dried thyme
3 / 4 teaspoon dried oregano
Thoroughly combine the ingredients for the seasoning blend pressure a minuscule bowl and set aside.
Mix 1 – 1 / 4 cups of the flour, 2 teaspoons of the seasoning mingle, igneous powder, eggs, and stout well-organized money a bowl, breaking up all lumps until material is smooth.
Combine the remaining flour hide 1 – 1 / 2 teaspoons of the seasoning homogenize and set aside. Joint the coconut consequence a separate bowl.
Sprinkle both sides of the shrimps camouflage the remaining seasoning homogenize. Hence grasp each shrimp by the tail, dredge control the flour compound, shake immolate worthless, plunge command flog and confess inessential to drain execute. Coat each shrimp shroud the coconut and void on a thermogenic sheet.
Heat distant fryer to 350°F. Drop each shrimp into the tropic oil and cook until golden brown, approximately 1 / 2 to 1 minute on each side. Perk not crowd the fryer. Drain on paper towels and serve immediately.
Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.
Pineapple Salsa
1 cup finely chopped fresh pineapple
1 / 3 cup chopped red onion, 1 / 4 cup finely chopped fresh cilantro
1 / 4 cup pineapple preserves ( or apricot – pineapple preserves )
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1 / 2 tablespoons fresh lime juice
1 / 4 teaspoon ground black pepper
Combine ingredients and gently toss.
Coconut Shrimp Kabobs with Island Coconut Salsa
1 lb. shell – on shrimp, uncooked
1 / 3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1 / 2 teaspoon ground coriander
1 / 4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks
Island Coconut Salsa
1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1 / 2 teaspoon sea salt
1 / 2 cup olive oil or macadamia nut oil
Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.
Caribbean Shrimp Run Down
1 lb shell – on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper
Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.
By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved.
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