Wednesday, August 7, 2013

Shrimp in Coconut Milk

Shrimp in Coconut Milk

Try this coconut shrimp recipes...the .....great taste !
  • 1 1/2 pounds large size shrimp
  • 1 tablespoon ghee (clarified butter) or coconut oil
  • 2 onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh ginger, finely grated
  • 2 red chili peppers (or fresh green peppers)
  • 1 teaspoon ground turmeric
  • 8 curry leaves
  • 2 cups coconut milk
  • 1 teaspoon salt
  • 1 lemon juice to taste

Wash shrimp, shell and devein. Heat ghee or coconut oil and fry onions, garlic and ginger until onions are soft but not browned. Add chilies, turmeric, and curry leaves and fry 1 minute longer. Add coconut milk and salt and stir while bringing to simmering point. Simmer uncovered for 10 minutes, then add shrimp and cook 10-15 minutes more. Remove from heat and add lemon juice to taste....hmmmm....what a great taste...nice ! Enjoy coconut shrimp recipe it !


Wednesday, October 10, 2012

Honey Walnut Coconut Shrimp

Honey Walnut Coconut Shrimp

Coconut Shrimp Recipe Ingredients

* 1 cup water shopping list
* 2/3 cup white sugar shopping list
* 1/2 cup walnuts shopping list
* 4 egg whites shopping list
* 2/3 cup mochiko rice flour or regular flour shopping list
* 1/4 cup mayonnaise shopping list
* 1 pound large shrimp16/20's, peeled and deveined tails on shopping list
* 2 tablespoons honey shopping list
* 2 tablespoon canned Coco Lopez ( cream of coconut ) shopping list
* 1 red bell pepper 1in. dice shopping list
* 1 green bell pepper 1in. dice shopping list
* 1/2 cup diced pineapple (i use canned pineapple) shopping list
* 3 tablespoons chopped cilantro shopping list
* 1 and 1/4 cup vegetable oil for frying

Coconut Shrimp Recipe Instructions :

* First of  all stir together the water and sugar in a small saucepan
* And then bring to a boil and add the walnuts. Boil for 4 minutes
* Next is to drain and place walnuts on a cookie sheet to dry.
* Whip egg whites in a medium bowl until foamy
* Stir in the flour until it has a paste like consistency
* Heat 1/4 cup oil in a medium size saute pan over medium-high heat
* saute bell peppers till tender crisp (set aside)
* Heat 1 cup oil in a heavy deep pan over medium-high heat
* Dip shrimp into the flour batter, fry till golden brown
* Remove shirmp from oil and drain on paper towels.
* In a large serving bowl, stir together the mayonnaise, honey and Coco Lopez
* Add shrimp,bell peppers, pineapple toss to coat with the sauce
* Sprinkle the candied walnuts on top along with the cilantro and serve over steamed rice...nice ! Enjoy the coconut shrimp..!

coconut-shrimp-tempura recipe Click Here

Tuesday, February 21, 2012



Try this nice recipe

  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon seasoned or garlic salt
  • 2/3 cup water
  • 1/2 cup bread crumbs
  • 2 cups shredded coconut
  • 1 lb shrimp, de-veined and peeled
  • 1 20oz can pineapple chunks in juice
  • 3 cloves garlic, peeled
  • 2 tablespoons soy sauce
  • 2 tablespoons corn starch
  • 1/2 - 1 jalapeno pepper
  • 1 red bell pepper
  • 2 tablespoons cider vinegar

Remove seeds and cores from peppers.Prepare the sauce by combining pineapple chunks (including juice from can) in a blender with garlic, soy sauce, cornstarch; belnd until smooth, then add peppers (use half or less of the jalapeno if you don't want the sauce to be hot). Blend until peppers are in small, but visible chunks.
Simmer over low heat for 15 minutes or until sauce has thickened to desired consistency. Stir in vinegar. The sauce may be prepared up to 24 hours in advance and refrigerated until ready to serve (serve warm or cold). Any leftover sauce can be served over rice the following day
(or as a side dish for the shrimp).

Heat 1 inch of peanut or other vegetable oil in a heavy frying pan to 365°F (or when a one inch cube of bread will brown in 1 minute in the oil it is hot enough).Using a wire whisk, stir together flour, salt, baking powder and paprika in a medium size bowl. Add water and whisk until batter is smooth; set aside.
In a separate bowl, mix together bread crumbs and coconut to make the coating.
Drop the shrimp, one by one, into the batter, then roll in the coconut mixture, turning the shrimp to coat well.When the oil is hot enough, fry the shrimp in batches of 5-6 at a time until they are golden brown, turning over once. Remove from hot oil using a slotted spoon to drain on
paper towels.

Sprinkle hot shrimp with a pinch of paprika to add color before serving.Variation: Add 1/2 teaspoon lemon pepper to bread crumbs and prepare as above. Omit vinegar from sauce and
substitute 2 tablespoons freshly squeezed lemon juice. Garnish shrimp before serving with lemon slices and a sprig of fresh parsley. And the coconut shrimp recipe is ready to serve. Enjoy it !

Try this other coconut shrimp recipe : spicy-thai-coconut-shrimp

Sunday, January 1, 2012

Spicy Thai Coconut Shrimp Recipe

Spicy Thai Coconut Shrimp Recipe

Try this amazing oriental spicy Thai Coconut Shrimp....a unique taste ! A great coconut shrimp recipe.

Coconut Shrimp Recipe Ingredients
  • 2 cups uncooked rice
  • 1 1/2 tablespoons water
  • 1 1/2 teaspoons red curry paste (such as Maesri) or chile paste with garlic
  • 1 1/2 pounds medium shrimp, peeled and deveined
Cooking spray
  • 2 1/2 cups (1-inch) sliced asparagus (about 3/4 pound)
  • 1 1/2 cups sliced green onions
  • 1/2 teaspoon salt
  • 1 (14-ounce) can light coconut milk
Coconut Shrimp Recipe Instructions
Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice. The spicy Thai coconut shrimp recipe is ready to serve...great oriental taste. Nice !


Tuesday, December 6, 2011

Grilled Coconut-Rum Shrimp Recipe

Grilled Coconut-Rum Shrimp Recipe

Another amazing coconut shrimp recipe......its recommended to try !

Coconut Shrimp Recipe Ingredients:
  • 1 1/2 pound medium-large shrimp, peeled and deveined
  • 1/3 cup coconut-flavored rum such as Malibu
  • 2 tablespoons packed light brown sugar
  • 1 1/2 tablespoon grated fresh ginger
  • 1 1/2 tablespoon lime juice
  • 1 1/2 tablespoon soy sauce
  • 3 cloves garlic, minced
Coconut Shrimp Recipe Instructions:

Prepare curried peanut sauce (see below). Let stand at room temperature 1 hour before serving.
In a glass dish, combine shrimp, rum, brown sugar, ginger, lime juice, soy sauce and garlic. Cover and marinate at room temperature for 30 minutes. Stir occasionally.
Remove shrimp from marinade, reserving marinade, and thread them onto flat metal skewers.
Grill shrimp, basting with the reserved marinade and turning them once, until just cooked through, about 6 to 7 minutes. Slide shrimp from skewers. Shrimp can be served hot or warm.

Curried Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1/2 cup reduced-sodium chicken broth
  • 3 tablespoons coconut milk
  • 2 Serrano chilies, stemmed and chopped
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoon coconut-flavored rum
  • 1 clove garlic, chopped
  • 3/4 teaspoon curry powder
Combine all ingredients in blender or food processor. Process until smooth. And the grilled coconut shrimp recipe is ready....great amazing taste....enjoy this !


Monday, October 24, 2011

Coconut Shrimp Tempura

Coconut Shrimp Tempura

Try this amazing coconut shrimp recipe...the Coconut Shrimp Tempura....great for you !

  • 1 pound large shrimp, peeled, deveined, tails removed
  • 1 (13 1/2-ounce) can coconut milk
  • coconut oil for deep frying
  • 2 cups all-purpose flour
  • 2 eggs, whisked
  • 2 cups bread crumbs
  • 1 1/2 cups sweetened shredded coconut, finely chopped in food processor
Mango-Mint Dipping Sauce (see recipe below)

Place shrimp in a medium bowl and pour coconut milk over them. Stir once, then cover and refrigerate at least six hours or overnight.
When ready to cook, heat oil, about 3 inches deep, in a deep pan or fryer.
Set three bowls in a row on your countertop or table: one with the flour, one with the whisked eggs and the final one with the bread crumbs and chopped coconut, mixed together.

Drain the shrimp. Working quickly, dredge each shrimp in the flour, then dip in the eggs and then roll in the bread crumb and coconut mixture. Place on a tray.

When all of the shrimp have been coated in this manner, refrigerate at least 10 minutes to allow coating to set.

Test the oil to make sure it's ready for frying by dropping a bit of the bread crumb and coconut mixture in the fryer. If it sizzles immediately and rises to the surface of the oil, browning quickly, the oil is ready.

Carefully place as many of the shrimp as will fit without touching in the oil; cook until coating is lightly browned, 3 to 4 minutes. Remove and drain on paper towels or brown paper. Serve warm with chilled Mango-Mint Dipping Sauce....wow...great taste of coconut shrimp....enjoy !

Mango-Mint Dipping Sauce
  • 1 cup fresh or frozen mango (about 1 medium)
  • 2 tablespoons granulated sugar
  • 4 fresh mint leaves
  • 1/4 cup plain yogurt
Puree the mango in a blender or food processor. Add the sugar, mint leaves and yogurt and blend until well combined. Chill for 1 hour. This nice coconut shrimp recipe is ready to serve...nice one ! Enjoy it !


Monday, September 19, 2011

Coconut Shrimp I


Try this great coconut shrimp recipe...its a must try !


* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying


1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. 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.
3. 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...hmmm what a nice taste of coconut shrimp....enjoy !