Best 3 Twice Cooked Coconut Shrimp Recipes
Indulge in a culinary delight with our twice-cooked coconut shrimp recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish features succulent shrimp coated in a crispy coconut batter, fried to golden perfection, and then tossed in a luscious coconut sauce. The result is a symphony of flavors, with the sweetness of the coconut complementing the delicate taste of the shrimp, while the crispy coating adds a satisfying crunch. This recipe provides step-by-step instructions to guide you through the cooking process, ensuring you achieve the perfect balance of flavors and textures. We also include variations of this classic dish, such as coconut-crusted shrimp with pineapple salsa, a zesty and refreshing twist, and baked coconut shrimp, a healthier alternative that retains the delectable coconut flavor. Explore these recipes and discover the versatility of this culinary gem.
Here are our top 3 tried and tested recipes!
TWICE-COOKED COCONUT SHRIMP
Make and share this Twice-Cooked Coconut Shrimp recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F.
- Peel, de-vein, and wash the shrimp; dry well with paper towels.
- In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
- Place the coconut into a shallow dish or pan.
- Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
- Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
- Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
- While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
- Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.
TWICE-COOKED COCONUT SHRIMP
Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!
Provided by MARBALET
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Peel, devein and wash shrimp. Dry well on paper towels.
- Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
- Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
- Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
- Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
Nutrition Facts : Calories 602.3 calories, Carbohydrate 63.3 g, Cholesterol 172.5 mg, Fat 28.2 g, Fiber 3.2 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 1672.8 mg, Sugar 36.7 g
TWICE-COOKED COCONUT SHRIMP RECIPE
Provided by á-48473
Number Of Ingredients 13
Steps:
- Peel, devein and wash shrimp. Dry well on paper towels. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the final dish.
- Don't overcook the shrimp. They should be cooked through, but still slightly pink in the center.
- Make sure the coconut coating is crispy. This will give the shrimp a delicious texture.
- Serve the shrimp with your favorite dipping sauce. Sweet and sour sauce, chili sauce, or mayonnaise are all good options.
Conclusion:
Twice-cooked coconut shrimp is a delicious and easy-to-make appetizer or main course. With its crispy coconut coating and tender, succulent shrimp, it's sure to be a hit with everyone at your table. So next time you're looking for a new and exciting way to cook shrimp, give this recipe a try. You won't be disappointed!
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