If you love coconut shrimp, listed here are three different, but great coconut shrimp recipes to utilise.

 

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
One tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:

One tablespoon capsicum pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano

Thoroughly combine the constituents for the seasoning mix in a smaller bowl and hang aside.

Mix 1-1/4 glasses of the flour, two teaspoons of the seasoning mix, baking powder, eggs, and beer together in the bowl, breaking apart all lumps until it’s smooth.

Combine the rest of the flour with 1-1/2 teaspoons of the seasoning mix and hang up aside. Place the coconut in a very separate bowl.

Sprinkle both sides from the shrimps with the remainder of the seasoning mix. Then hold each shrimp by the tail, dredge in flour mixture, get rid of excess, dip in batter and enable excess to drip off. Coat each shrimp together with the coconut and set on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to at least one minute on either side. Do not crowd the fryer. Drain in some recoverable format towels and serve immediately.

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 fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
One tablespoon finely chopped seeded fresh jalapeno chilli
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
Two tablespoons lime juice
One garlic herb, crushed
One teaspoon red chilli peppers, seeded and minced
One teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
Two tablespoons fresh lime juice
Two tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic oil
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; schedule. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate at most 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are carried out. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa quietly.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked
Three tablespoons lime or lemon juice
3 cups coconut milk
One large onion
Three cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
One t. Fresh chopped thyme
Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp as well as set aside. Cook the coconut milk in the heavy frying pan until it is oily. Add the onion, garlic and cook before the onion is tender. Add hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10-20 minutes.

Drain the shrimp, add one other ingredient and cook until the shrimp is tender about 10-20 minutes. Serve hot over rice. Preparation time: half-hour.

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