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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
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,
and hot sauce in a small bowl. Mix well and serve side by side.

Peel, devein and wash shrimp--dry on paper towels. Mix together flour, cornstarch, salt, and pepper.
Add 2 tablespoons 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° F. Fry the shrimp in hot oil till golden
-about 5 minutes. Bake the shrimp in a preheated 300° F. oven for 5 min.

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Coconut Shrimp-a bit spicey-not hot
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
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.

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° 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.

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Caribbean Coconut Shrimp
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 recipes 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
SAUCE:
1 (12 oz.) jar seafood cocktail sauce
1 tablespoon grated fresh gingerroot
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.

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