Sweet Spicy Coconut Shrimp Recipes

Steps:

• Place prepared shrimp in bowl and add buttermilk. Stir well and set aside.
• Meanwhile, in food processor or blender grind dry ingredients to form a fine powder consistency.
• Mix the melted clarified butter and hot sauce in small measuring glass.
• Heat coconut oil on medium high heat until suitable for frying quickly. While this is heating, drain your shrimp and toss in with your fine powder mixture then toss into heated coconut oil. Fry until golden brown turning often. Drain on paper towels then drizzle melted clarified butter with hot sauce over the top. Add more hot sauce over your shrimp if you prefer it spicier.

Steps:

• BAKE shrimp according to package directions.
• WHISK together the sauce ingredients in a medium saucepan and bring to a low simmer. Cook sauce until slightly thickened, stirring occasionally. Remove from heat and set aside.
• PLACE one leaf onto each of four serving plates. Divide cooked shrimp onto plates and drizzle with the warm sauce. Serve any remaining sauce in ramekins. Garnish with a sprinkling of toasted coconut and slices of lime if desired.
• Recipe courtesy of Cheryl Perry, Recipe Contest Runner Up ® Shrimp Category.

Steps:

• Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
• Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.