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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, |
| 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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