COCONUT SHRIMP DESCRIPTION RECIPES

COCONUT SHRIMP I RECIPE | ALLRECIPES

Coconut Shrimp I Recipe | Allrecipes image

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

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 egg
½ cup all-purpose flour
? cup beer
1?½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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, CarbohydrateContent 26.3 g, CholesterolContent 67.5 mg, FatContent 19.3 g, FiberContent 2.9 g, ProteinContent 8.4 g, SaturatedFatContent 8.3 g, SodiumContent 240.8 mg, SugarContent 9.2 g

COCONUT JUMBO SHRIMP RECIPE - FOOD.COM

Coconut Jumbo Shrimp Recipe - Food.com image

Make and share this Coconut Jumbo Shrimp recipe from Food.com.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce

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.

Nutrition Facts : Calories 713.9, FatContent 32.2, SaturatedFatContent 24.9, CholesterolContent 214.5, SodiumContent 1766, CarbohydrateContent 83.2, FiberContent 8.4, SugarContent 44.7, ProteinContent 28.7

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