Friday, November 21, 2008


COCONUT BEER SHRIMP ....try this great coconut shrimp recipe....nice one !

  • 1 lb. unpeeled med. fresh shrimp
  • 3/4 c. pancake mix
  • 3/4 c. beer
  • 1 tbsp. coconut milk
  • 1/4 c. all purpose flour
  • 1 c. coconut flakes
  • Light vegetable oil

Peel and devein shrimp; rinse well. Combine pancake mix, beer and coconut milk and mix well. Dredge shrimp in flour, shake off excess. Dip into batter then dredge coated shrimp
in coconut. Heat oil in saucepan (2" to 3" deep) to 350 degrees. Fry 5 to 6 shrimp at a time approximately 35 to 45 seconds on each side and golden brown. Drain on paper towel and the coconut shrimp recipe is ready to serve. Enjoy it !



FRESH COCONUT SHRIMP ....a fresh coconut shrimp to try....great !

  • 1 c. flour (more if needed)
  • 2 eggs
  • 1 1/2 c. finely grated fresh coconut
  • 1 1/2 lb. jumbo shrimp, peeled & deveined
  • Salt
  • Ground black pepper
  • 4-5 tbsp. clarified butter or olive oil
  • Lime wedges, optional

Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium flame. Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut.

Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels. Serve with lime wedges. Apricot jam mixed with prepared horseradish, salt and lime juice.
Makes a dipping sauce. The coconut shrimp is ready to serve....enjoy the shrimp !



COCONUT FRIED SHRIMP .....try this nice coconut shrimp recipe...great !

  • 1 lb. med. raw shrimp, shelled and deveined
  • 1/3 c. lemon juice
  • 1/2 tsp. salt
  • 1/3 tsp. ground ginger
  • 3 tsp. curry powder
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 1/4 c. skim milk
  • 1/2 c. cream of coconut
  • 4 oz. flaked coconut
  • Peanut oil for frying

Marinate shrimp in mixture of lemon juice, salt, ginger and curry powder for 1 or 2 hours. Drain well.
Prepare batter of 1 1/2 cups flour, baking powder, milk and cream of coconut. Coat shrimp with remaining flour; dip in prepared batter, then dip lightly into flaked coconut. Fry in deep hot (350 to 375 degrees) for about 2-3 minutes. Depending upon size of fryer do not cook more than 8-12
shrimp at a time. The coconut shrimp recipe is ready to serve...very cripsy ! Nice one !



COCONUT BUTTERFLIED SHRIMP ....try this great coconut shrimp recipe...!

  • 1 lb. lg. shrimp, shelled with tails intact
  • 1 extra lg. egg
  • 6 tbsp. milk
  • 1 tbsp. brown sugar
  • 1/2 c. all purpose flour
  • 1/2 tsp. salt
  • 4 oz. (1 1/3 c.) unsweetened shredded coconut
  • Vegetable oil for frying

Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water.

Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin layer on baking sheet.

Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer. The coconut shrimp recipe is ready to serve...nice !




  • 3 to 4 cups chicken broth
  • 1 13.5 oz. can lite coconut milk
  • 1 cup arborio rice
  • 1 med yellow onion, finely diced
  • 1 1/2 tablespoons olive oil (divided)
  • 1/2 cup rice wine (optional)
  • salt to taste
  • 2 tablespoons butter, in pats
  • 1/2 pound frozen cooked (tail-off) shrimp
  • 1/2 tablespoon Thai chili sauce
  • juice of one lime
  • 1 tablespoon corn starch

In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering. Heat 1 tablespoon olive oil in large skillet or dutch oven on medium heat. Sauté onion until translucent.
Add arborio rice and toast, stirring constantly, about three minutes or till lightly browned. Add rice wine, or 1 ladle of liquid. Stir rice constantly until it absorbs most of liquid. Continue, adding one ladleful at a time, stirring constantly, until the rice is the desired tenderness. Add salt to taste. Remove from heat. Stir in butter until melted.

For shrimp sauce:

Put frozen shrimp in skillet and heat on medium until warm. Drain. Return skillet to medium heat burner, add 1/2 tablespoon olive oil and shrimp, and saute briefly. Stir in chili sauce and lime juice, along with any remaining stock and coconut milk, reserving about a quarter cup. Stir cornstarch into this stock, and stir into shrimp sauce.Serve shrimp sauce ladled over risotto.The coconut shrimp recipe is ready to serve...!