COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- 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 a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
QUICK COCONUT SHRIMP
These coconut-fried shrimp are downright addicting. If you ask me, the bigger the shrimp, the better. That way you can pick up even more of that sweet pina colada sauce. -Debbi Barate, Seward, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the 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 small bowl, combine preserves and pina colada mix. Serve with shrimp.
Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 81mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
EASY COCONUT SHRIMP
Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. -Tacy Holliday Germantown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.
Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT SHRIMP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
- Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
- Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
- TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.
BISQUICK QUICK COCONUT SHRIMP
This is recipe is out the Betty Crocker Bisquick Weeknight M,eals October 2005. These shrimp are very good--a lot of the coconut sticks to the shrimp. they will be covered in the coconut! the sauce is just okay maybe you know of a better one.... though it is a good basic sauce for these.
Provided by ICook4dannyPuddin
Categories Spring
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat shrimp dry with paper towels.
- Add Bisquick mix, eggs and milk and mix well then add shrimp gently, stir to coat well.
- In skillet heat over oil over medium heat to 375°F.
- Place half of the coconut on a dish ( add the other half after coating half of the shrimp) cooking in batched remove shrimp one at a time from the batter and coat with coconut, place in oil in single layer, cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink. drain on paper towels.
- Mix chilli sauce and apricot preserves to make the dipping sauce for the shrimp.
Nutrition Facts : Calories 747.6, Fat 52.2, SaturatedFat 15.5, Cholesterol 187.2, Sodium 845, Carbohydrate 50.5, Fiber 3.2, Sugar 27.9, Protein 21.2
COCONUT JUMBO SHRIMP
Make and share this Coconut Jumbo Shrimp recipe from Food.com.
Provided by Diana Thompson
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp; dry on paper towels.
- Mix the flour, cornstarch, salt and pepper in a medium bowl.
- Add oil and the ice water to the dry ingredients; stir to blend.
- Heat the oil to 350 degrees in an electric skillet.
- Dip the shrimp in the batter, then roll each shrimp in the coconut.
- Fry shrimp for about 4 minutes, or until lightly browned.
- Do not overcook!
- Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
- Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.
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