Coconut Shrimptastrophy Recipes

Steps:

• Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
• Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
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Steps:

• Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
• Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
• Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
• Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
• Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
• Serve immediately with dip.

Steps:

• Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1-2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.
• Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn't slightly submerge vegetables, cover with a lid while cooking.)
• Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.
• Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil.
• Enjoy!

Steps:

• Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.

Steps:

• Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
• Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
• Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.

Steps:

• Dipping Sauce:.
• In small bowl combine all ingredients. Stir till smooth. If makeing ahead of time and refrigerating, return to room temp before serving.
• Coconut Shrimp:. Buy shrimp cleaned and with the tails Left On --
• 1. Rinse shrimp in cool water and pat dry.
• 2. In food processor, combine almonds and 2/3 cup of coconut. Pulse till finely ground.
• 3. In medium size shallow dish, blend together almond-coconut mixture, remaining coconut and flour.
• 4. In small bowl whisk together eggs and salt. Set up assembly line for coating shrimp.
• 5.Dip a few pieces in eggs, allowing excess to drip back in bowl. Then coat in in coconut mixture gently pressing with hands to help it adhere.
• 6. Place on waxed paper lined bakeing sheet. At this point You can cover in plastic wrap and store till ready to fry. (I have done it to this point about 5 hours in advance with no problems).
• 7. Heat oil to 375 degrees on deep fry thermometer, if you don't have a thermometer, fry a 1 inch bread cube. It should crisp up golden brown in 30 - 40 seconds.
• 8. Fry shrimp a few at a time, 1 to 2 minutes, till golden brown.
• 9. Remove with slotted spoon and let drain on paper towels.
• Serve warm shrimp with dipping sauce and Enjoy!

Steps:

• Preheat oven to 425 degrees.
• Spray a large baking sheet with butter flavored cooking spray.
• In a small bowl combine cornstarch, pepper and salt.
• In a small microwave safe dish heat up honey approximately 30-45 seconds.
• Add lime juice to honey and stir.
• Slowly add in egg whites and continue to stir.
• Place coconut in a thin layer on a pie plate or other relatively flat dish.
• Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut.
• Then place on the baking sheet.
• Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.