Best 4 Coconut Shrimptastrophy Recipes
**Indulge in a Tropical Delight: Coconut Shrimp and Its Variations**
Embark on a culinary journey to the tropics with the delectable flavors of coconut shrimp. This dish combines succulent shrimp enveloped in a crispy, golden-brown coconut coating, creating a harmonious balance of textures and flavors. Prepare to tantalize your taste buds with a selection of mouthwatering coconut shrimp recipes that cater to diverse preferences and dietary needs. From classic coconut shrimp with a zesty dipping sauce to unique variations like coconut shrimp tacos and coconut shrimp curry, this article offers a comprehensive guide to creating this tropical masterpiece. Get ready to transport your taste buds to paradise with these irresistible coconut shrimp recipes!
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 Kitchen
Time 30m
Yield 6
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 together the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper 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.
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
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.
COCONUT SHRIMPTASTROPHY
This is a great crowd-pleaser at a birthday party or similar event. It usually takes about 10 batches in a 2-quart fryer to complete.
Provided by Idlewire
Categories Shrimp Appetizers
Time 30m
Yield 40
Number Of Ingredients 10
Steps:
- Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
- Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
- Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 18.8 g, Cholesterol 138.3 mg, Fat 17.4 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 11.4 g, Sodium 364.4 mg, Sugar 1.4 g
Tips:
- Use large shrimp for the best results.
- Make sure the shrimp is deveined and peeled before cooking.
- Use a light hand when coating the shrimp in cornstarch. Too much cornstarch will make the shrimp tough.
- Do not overcrowd the shrimp in the pan when frying. This will cause the shrimp to steam instead of fry.
- Fry the shrimp in small batches for 2-3 minutes, or until golden brown and cooked through.
- Serve the shrimp immediately with your favorite dipping sauce.
Conclusion:
Coconut shrimp is a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for a new recipe to try, give coconut shrimp a try. You won't be disappointed.
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