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| Fried Coconut Shrimp | ||
| 1 1/2 lbs. large deveined & peeled shrimp 1/2 cup all purpose flour 1/2 cup cornstarch 1 tbs salt 1/2 tablespoon pepper 2 tbs veg.oil 1 cup ice water 2 cups shredded coconut 1 qt. veg. oil for frying |
Peel, devein and wash shrimp--dry on paper towels. Mix
together flour, cornstarch,salt, and pepper. Add 2 tablesspoons of veg. oil and ice water. Stir & blend. Pour the coconut into a shallow bowl. Dip the shrimp one at a time into the batter then roll the shrimp in the coconut. Place each shrimp into the pan of heated oil heated to 350 degrees F. fry the shrimp in hot oil till golden -about 5 minutes. Bake the shrimp in the preheated 300 degree F. oven for 5 min. |
SAUCE: 1/2 cup orange marmalade 1/4 cup Dijon mustard 1/4 cup honey 1/4 tsp. hot pepper sauce Make dipping sauce:
combine marmalade, mustard, honey, |
| Soak thin bamboo skewers in water and using two skewers about 1/2 inch apart, make a shirimp-ka-bob of just shrimp and cook quickly over a hot real charcoal fire. By using two skewers, you can flip the shrimp without them twisting around on the bamboo stick. Do not over cook, if you are also cooking veggies, they take longer, that is why it is best to do the shrimp by themselves, so you can cook only until they curl and turn opaque. Serve with roasted zucchini, onions, mushrooms, bell peppers, pineapple, that you also cook on the charcoal fire. | ||
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Coconut Shrimp-a bit spicey-not hot |
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| 35 large shrimp deveined 1/4 cup of lime juice 1/2 tsp. salt 1 1/2 tsp. curry powder 1/2 tsp ginger 1 1/2 cup grated coconut 12 oz. beer 2 1/2 cups flour |
Split shrimp lengthwise down to tail with a
sharp knife, but do not sever tail. Combine lime juice, salt, hot curry powder and ginger in a small bowl or zip lock bag/. Add shrimp, cover and refrigerate for at least 2 hours. To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375 degrees for 3 to 5 minutes. Set aside. Mix beer, flour, salt, white pepper, sugar and paprika. Heat oil in heavy skillet; hot. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut. Serve with apricot sauce. |
Apricot Dipping Sauce: 1 cup apricot preserves 1/4 cup raspberry vinegar 1/4 cup sherry vinegar 1 tsp. paprika dash of Tabasco sauce 2 tsp. salt 1/2 tsp. pepper 1 tbs. sugar Combine apricot preserves, both vinegars, paprika and Tabasco in a small saucepan over medium heat for 3 to 4 minutes, stirring several times. Heat until thoroughly blended. Serve warm with coconut shrimp. |
| Soak thin bamboo skewers in water and using two skewers about 1/2 inch apart, make a shirimp-ka-bob of just shrimp and cook quickly over a hot real charcoal fire. By using two skewers, you can flip the shrimp without them twisting around on the bamboo stick. Do not over cook, if you are also cooking veggies, they take longer, that is why it is best to do the shrimp by themselves, so you can cook only until they curl and turn opaque. Serve with roasted zucchini, onions, mushrooms, bell peppers, pineapple, that you also cook on the charcoal fire. | ||
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Caribbean Coconut Shrimp |
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| 1 lb shrimp peeled and deveined Batter:: 3/4 cup of flour 1 egg 1/2 tbsp baking powder 1/2 cup beer |
Coating: 1/4 cup of flour 1 1/2 cup grated coconut 1 tbsp salt 1/2 tbsp ground pepper 1/2 tbsp ground cayenne pepper 1/2 tbsp paprika 1 tbsp garlic powder 1/2 tsp dried thyme 1/2 tsp oregano |
Dip shrimp one at a time into batter and roll
in the coating. Deep fry until golden and drain on paper towel. Serve with various sauces--see other recipies.on this page |
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| A Baked Coconut Shrimp Recipe | ||
| Shrimp 1 cup coconut 1/2 cup plain bread crumbs 1/4 teaspoon salt Dash ground Red Pepper (cayenne) 1 1/2 lb. shelled deveined uncooked medium shrimp 1/4 cup honey |
Heat oven to 425 F. Line large cookie sheet with foil;
lightly grease foil. In food processor bowl with metal blade, combine coconut, bread
crumbs, salt and ground red pepper; process 10 seconds to combine slightly. Place in pie pan or shallow dish. Pat shrimp dry with paper towels; place in medium bowl. Heat honey in small sauce pan over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on greased foil-lined cookie sheet. Bake at 425 F. for 9 to 12 minutes or until shrimp turn pink and coconut begins to brown. In small serving bowl, combine cocktail sauce and gingerroot; mix well. Arrange shrimp on serving platter. Serve shrimp with sauce. |
SAUCE: 1 (12 oz.) jar seafood cocktail sauce 1 tablespoon grated fresh gingerroot |
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