Coconut Lime Shrimp W Peanut Sauce Recipes

Steps:

• Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
• In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.
• In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.
• Bring sauce to room temperature and serve with coconut shrimp.

Steps:

• For peanut sauce: Puree all ingredients in processor until smooth.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For shrimp: Blend first 8 ingredients in processor until almost smooth.
• Transfer marinade to 13x9x2-inch glass baking dish.
• Add shrimp and turn to coat.
• Cover and refrigerate 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat).
• Thread 5 shrimp onto each of 4 skewers.
• Grill until just cooked through, basting with marinade, about 2 minutes per side.
• Alternatively, you can grill shrimp under a preheated broiler.
• Serve shrimp with peanut sauce.
• Serve with steamed rice.

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

Steps:

• For peanut sauce:
• Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• For shrimp:
• Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
• Serve shrimp with peanut sauce.

Steps:

• Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
• Pierce the soft eye of the coconut and drain the coconut water. Reserve.
• Crack coconut in 1/2 using the back of a cleaver.
• Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
• Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
• In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
• Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
• Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
• While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
• When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
• Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

Steps:

• In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
• In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
• Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
• Dress shrimp with lime dressing and garnish with watercress leaves.
• Combine ingredients in a small bowl, and chill until ready to serve.

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Mix well.
• Put other 1/4 cup flour in a bowl.
• Put coconut into another bowl.
• Hold shrimp by tail and dredge in flour, shaking off excess flour.
• Dip in egg/beer batter, allow excess to drip off.
• Roll shrimp in coconut and place on baking sheet lined with wax paper. Refrigerate for 30 minutes.
• Meanwhile, heat oil in deep fryer to 350 degrees (175C).
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes or until golden brown. Carefully remove to paper towels to drain.
• Pina Colada Dipping Sauce.
• 1/2 cup sour cream.
• 1/4 Pina Colado nonalcoholic drink mix.
• 1/4 cup crushed pineapple (canned).
• 2 tablespoons sugar.
• Combine all ingrediants and chill while you prepare the shrimp.

Steps:

• Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
• Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
• Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
• Drain in paper towels.
• Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
• Jan.

Steps:

• Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
• Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
• Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
• Serve over rice, with remaining cilantro and lime wedges on the side.

Steps:

• Use a grater or zester and zest all the limes and set the zest aside.
• Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
• In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
• Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
• When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.

Steps:

• Heat oven to 350°F.
• Mix yogurt, mint, lime zest and juice until blended. Refrigerate until ready to use.
• Combine cracker crumbs and coconut in pie plate; beat egg and water in second pie plate. Dip shrimp, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat both sides of each shrimp; place on baking sheet sprayed with cooking spray. Press crumb mixture firmly onto shrimp to secure.
• Bake 12 to 14 min. or until shrimp are tender and golden brown. Serve with yogurt sauce.