If you adore coconut shrimp, right here are 3 extraordinary, however very good coconut shrimp recipes to strive.
Coconut Beer Batter Fried Shrimp with Pineapple Salsa
2 eggs
1-three/4 cups all-reason flour
three/four cup beer
1 tablespoon baking powder
2 lb. Medium shrimp, peeled and deveined
coconut oil
three cups grated coconut
Seasoning mix:
1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-half of teaspoons sweet paprika
1-half teaspoons black pepper
1-1/four teaspoons garlic powder
three/four teaspoon onion powder
three/4 teaspoon dried thyme
three/four teaspoon dried oregano
Thoroughly integrate the elements for the seasoning blend in a small bowl and set aside.
Mix 1-1/four cups of the flour, 2 teaspoons of the seasoning blend, baking powder, eggs, and beer together in a bowl, breaking up all lumps till it is clean.
Combine the ultimate flour with 1-1/2 teaspoons of the seasoning mix and set apart. Place the coconut in a separate bowl.
Sprinkle each aspects of the shrimps with the ultimate seasoning mix. Then maintain every shrimp by means of the tail, dredge in the flour mixture, shake off extra, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 350°F. Drop every shrimp into the new oil and cook dinner until golden brown, about half to 1 minute on each aspect. Do no longer crowd the fryer. Drain on paper towels and serve at once.
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 sparkling pineapple
1/3 cup chopped pink onion, 1/four cup finely chopped clean cilantro
1/four cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded clean jalapeno chili
1 1/2 tablespoons sparkling lime juice
1/four teaspoon ground black pepper
Combine components and lightly 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 pink chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/four teaspoon ground white pepper
12 to 18 clean pineapple chunks
Island Coconut Salsa
1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons sparkling lime juice
2 tablespoons minced sparkling ginger
1 to 2 teaspoons minced garlic clove
half of teaspoon sea salt
half of cup olive oil or macadamia nut oil
Peel and devein shrimp maintaining tails; set aside. Combine coconut milk, lime juice, garlic, pink peppers, cumin, coriander and pepper; pour over shrimp. Marinate no extra than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, three minutes in line with facet, or until shrimp are carried out. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the aspect.
Caribbean Shrimp Run Down
1 lb shell-on shrimp, raw
three tablespoons lime or lemon juice
3 cups coconut milk
1 huge onion
3 cloves garlic
Finely chopped warm pepper to flavor
1 lb. Tomatoes, peeled and chopped
1 Tbsp. Vinegar
1 t. Sparkling chopped thyme
Sea salt and freshly ground black pepper
Peel and devein shrimp preserving 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 prepare dinner until the onion is smooth. Add the new pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and prepare dinner very gently for 10 mins.
Drain the shrimp, upload the other elements and prepare dinner until the shrimp is gentle, approximately 10 mins. Serve warm over rice. Preparation time: 30 minutes.
By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved.