Best 3 Coconut Shrimp Ii Recipes
**Coconut Shrimp: A Culinary Delight with Variations to Tantalize Your Taste Buds**
Indulge in the tantalizing flavors of coconut shrimp, where succulent shrimp are enveloped in a delicate batter infused with the sweet and nutty essence of coconut. This culinary journey takes you through a range of delectable coconut shrimp recipes, each offering a unique twist to satisfy any palate. From classic battered coconut shrimp to innovative air-fryer and baked variations, these recipes cater to diverse dietary preferences and cooking styles. Get ready to embark on a flavor-filled adventure with coconut shrimp as the star of the show.
COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
COCONUT SHRIMP
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
COCONUT SHRIMP
Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.
Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.
Tips:
- Choose fresh, large shrimp. This will ensure that they cook evenly and have a good texture.
- Make sure the shrimp are deveined and peeled. This will make them easier to eat and will help the marinade to penetrate the shrimp.
- Use a flavorful marinade. The marinade will help to infuse the shrimp with flavor and will also help to tenderize them.
- Marinate the shrimp for at least 30 minutes, but no longer than 24 hours. Marinating the shrimp for too long can make them tough.
- Cook the shrimp over medium-high heat. This will help to sear the shrimp and prevent them from becoming overcooked.
- Do not overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
- Cook the shrimp until they are opaque and pink. Overcooked shrimp will be tough and rubbery.
- Serve the shrimp immediately. Coconut shrimp is best served hot and fresh.
Conclusion:
Coconut shrimp is a delicious and easy-to-make appetizer or main course. By following these tips, you can make sure that your coconut shrimp turns out perfect every time. Whether you are serving them at a party or enjoying them as a family meal, coconut shrimp is sure to be a hit.
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