Thursday, September 24, 2009

Coconut Shrimp with Sweet Chili Mayo

Coconut Shrimp with Sweet Chili Mayo
A nice coconut shrimp recipe to try !

Coconut Shrimp Recipe Ingredients :

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon chili-garlic hot sauce (optional)
  • 1 pound tail-on shrimp, shelled but leave tail on
  • 1/2 cup all purpose flour
  • 1 egg
  • 2 tablespoons coconut milk (or regular milk)
  • Salt and pepper
  • 1/2 cup Japanese panko bread crumbs
  • 1/2 cup sweetened coconut flakes
  • Oil, for frying

Coconut Shrimp Recipe INSTRUCTIONS

1 In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.
2 With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.
3 Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third.
4 Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.
5 As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
6 Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping. The coconut shrimp recipe is ready to serves 4 persons...enjoy it !




A great coconut shrimp recipe to try !

  • 2 pound of shrimp,
  • 1 cup of cream,
  • 2 eggs and
  • 1 loaf of bread made into bread crumbs or about a half a box of cracker crumbs,
  • ½ cup of grated coconut,
  • salt to taste and
  • oil for frying.
Season the shrimp with the salt and pepper and set aside. Stir together the egg and cream. Combine the bread or cracker crumbs with the coconut. Dip the shrimp into the egg mixture and then roll in the coconut breading. Then fry the coconut shrimp until golden brown. This is a very tasty and unique fried coconut shrimp recipe that everyone will love....enjoy it ! Nice !

Coconut Shrimp Recipe-3

Coconut Shrimp Recipe-3

A great coconut shrimp recipe to try !

  • 1 pound large shrimp
  • 1/2 cup dry sherry
  • 1 teaspoon curry powder
  • 1 1/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon baking powder
  • 1/2 cup milk
  • 3/4 cup shredded coconut
  • 3/4 cup dry breadcrumbs
  • vegetable oil for frying
  • 3 cups hot cooked basmati rice
  • Mango chutney (optional)


Peel Shrimp, leaving tail shell; devein. Butterfly Shrimp by cutting almost all the way through along vein side.
Combine sherry and curry powder; marinate Shrimp in sherry mixture in refrigerator 30 minutes.
Combine 1/2 cup flour, cornstarch, baking powder, and milk in small bowl; stir until batter becomes thin and smooth. Combine coconut and breadcrumbs in rectangular dish. Coat Shrimp in remaining 3/4 cup flour, then batter, then coconut mixture. Let stand 20 minutes before cooking.
Heat 1 inch oil to 350 degrees in heavy pan with 3-inch side rim. Fry Shrimp until golden; do not crowd in pan. Drain on paper towels. Serve Coconut Shrimp with rice and with mango chutney, if desired.

shrimp-in-coconut-milk recipe

Outback Steakhouse Coconut Shrimp

Outback Steakhouse Coconut Shrimp


  • 1½ lbs. large, raw shrimp
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 tbsp. salt
  • ½ tbsp. white pepper
  • 2 tbsp. vegetable oil
  • 1 cup ice water
  • 2 cups shredded coconut (short shreds)
  • oil for deep frying

    Dipping sauce:

    ½ cup orange marmalade
    ¼ cup Grey Poupon country mustard
    ¼ cup honey
    3 to 4 drops Tabasco pepper sauce
    Mix 'em all together!


Preheat oven to 300 degrees.
Peel, devein, and wash shrimp. Dry with paper towels and set aside.
In a large mixing bowl, combine all dry ingredients, except coconut.
Add 2 tbsp. oil and ice water. Blend well.
Add ample amounts of oil to deep fryer or deep skillet. Heat to 350 degrees.
Spread a thin layer of coconut on a plate.
Dip shrimp in batter, then roll in coconut (add more coconut as necessary).
Fry in hot oil for 4 minutes, or until light brown.
Drain shrimp, place on baking sheet, and bake an additional 5 minutes. The coconut shrimp recipe is ready to serve..Enjoy with that incredible dipping sauce!


Thai Coconut Shrimp Recipe

Thai Coconut Shrimp Recipe
A great coconut shrimp recipe to try !
  • 1 lb. black tiger shrimp (size 16-20, peeled and deveined tail-on shrimp),
  • 2 eggs,
  • 1/2 cup milk,
  • 2 Tbsp. Pina Colada mix,
  • 1/2 tsp. sesame oil,
  • 3 Tbsp. all-purpose flour,
  • 1 tsp. onion powder,
  • 1 tsp. salt,
  • 1/2 tsp. white pepper,
  • 1 cup panko breadcrumbs,
  • 1 cup shredded coconut,
  • vegetable oil for deep-frying.
Combine the eggs, milk, Pina Colada mix, sesame oil, flour, onion powder, salt and pepper and mix them into thick batter. Dust the shrimp lightly in little flour and dip them in the batter holding them by the tail. Combine the shredded coconut and panko breadcrumbs in a bowl and after dipping the shrimp in the batter, coat them with the coconut breading leaving the tail uncovered. Preheat a deep-fryer to 160 F and fry the coconut shrimp until golden and crispy. Remove the coconut shrimp from the oil and place them on tissue paper for a few minutes to remove the excess oil. Serve the coconut shrimp with your preferred dipping sauce.

Cooking Tip: The coconut shrimp can be prepared well in advance and kept frozen until needed. If you are going to freeze the coconut shrimp, arrange them on a tray with some space in-between so they don't stick together. Deep-fry the coconut shrimp from frozen on order. The coconut shrimp recipe is ready to serve..enjoy it !

Coconut Shrimp Recipe

Coconut Shrimp Recipe


  • 2 pounds large shrimp, shelled, devein, leaving tail on
  • 1 cup flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup ice water
  • 2 tablespoons vegetable oil
  • 2/3 cup grated coconut
  • 1 1/2 teaspoons curry powder

Shell and devein shrimp, leaving tail intact; dry well. Combine flour, sugar, salt, egg, ice water, and vegetable oil; beat until smooth. Mix together coconut and curry powder. Dip shrimp into batter then into coconut mixture. Fry coconut shrimp in hot fat, about 370° until golden. The Coconut shrimp recipe is ready to serve 4 to 6 persons.

Sunday, April 26, 2009

Twice-Cooked Coconut Shrimp

Twice-Cooked Coconut Shrimp ...try this nice coconut shrimp recipe....great !


* 1 1/2 pounds large shrimp - peeled and deveined
* 1/2 cup all-purpose flour
* 1/2 cup cornstarch
* 1 tablespoon salt
* 1/2 tablespoon ground white pepper
* 2 tablespoons vegetable oil
* 1 cup ice water
* 2 cups shredded coconut
* 1 quart vegetable oil for frying
* 1/2 cup orange marmalade
* 1/4 cup Dijon-style prepared mustard
* 1/4 cup honey
* 1/4 teaspoon hot pepper sauce


1. Peel, devein and wash shrimp. Dry well on paper towels.
2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350
degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
4. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
5. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. The coconut shrimp recipe is ready to serve with dipping sauce side by side.

Shrimp Ceviche with Coconut Milk

Shrimp Ceviche with Coconut Milk....try this coconut shrimp recipe !


* 1 lemon, halved and seeded
* 1 head garlic, halved
* 3 Turkish bay leaves
* 8 whole black peppercorns
* 1 tablespoon kosher salt, or to taste
* 1 1/2 pounds peeled and deveined large shrimp (21 to 25 per lb)
* 2 cups coconut milk
* 1/2 cup lime juice
* 2 serrano chile peppers, thinly sliced
* 1/2 bunch cilantro, chopped
* 1 red onion, thinly sliced
* 8 sprigs cilantro, for garnish
* 1 lime, cut into 8 wedges


1. Squeeze the lemon halves into a large pot, and toss in the halves. Add the garlic, bay leaves, peppercorns, and salt, then fill with water to half full. Bring to a boil over high heat, then stir
in the shrimp, and turn off the heat. Allow the shrimp to poach until they are no longer translucent in the center, 3 to 5 minutes.
Drain in a colander in the sink, then place the shrimp on a baking sheet, and refrigerate until cold, about 30 minutes.
2. Stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion together in a non-metallic bowl; season with salt to taste. Cut the chilled shrimp in half lengthwise and stir
into the coconut marinade. Cover and refrigerate 30 minutes before serving. Garnish individual servings with the cilantro sprigs and lime wedges.
The coconut shrimp recipe is ready to serve....


"LAING" SHRIMP IN COCONUT MILK ...another unique coconut shrimp recipe to try !

  • 1 lb. shrimp, finely chopped
  • Meat from 2 sm. coconuts, grated
  • 1 onion, chopped
  • 1 tsp. salt
  • 10 to 15 spinach or lettuce leaves
  • 2 c. coconut milk
  • 2 hot green peppers
Combine shrimp, coconut, onion and salt. Spoon mixture into each vegetable leaf and wrap mixture. Arrange in pot and pour 1 cup coconut milk over wrapped mixture. Cover and simmer for about 20 minutes. When almost done, add 1 more cup of coconut milk and hot peppers. The coconut shrimp recipe is ready to serve.


CARIBBEAN COCONUT SHRIMP ...a great coconut shrimp recipe from the Caribbean...nice one !

  • 1 lb. med. shrimp, cleaned
  • 1/2 c. flour
  • 1/2 c. dry white wine
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 c. grated coconut (fresh if possible)

In medium bowl, combine flour, salt and pepper. Mix in wine and add shrimp to batter. Heat 1 inch oil in large saucepan. Remove shrimp from batter and dredge in coconut. Fry until lightly browned. Drain on paper towels.

  • 2 tbsp. mango marmalade (peach may be sub.)
  • 2 tsp. Dijon mustard
  • 2 tbsp. orange juice
For sauce combine marmalade, mustard and orange juice. Use to dip shrimp. Serves 2 as an appetizer, or light main course. The coconut shrimp recipe is ready....Delicious!


.. a great coconut shrimp recipe to try ! Nice one !

  • 3 lb. shrimp
  • 1/4 c. butter
  • 4 cloves garlic, minced
  • 1 sm. onion, finely chopped
  • 3 sprigs parsley, finely chopped
  • 2 chili peppers, crushed, or 1 tsp. cayenne pepper
  • 1 tsp. salt
  • 2 tsp. cumin
  • 2 lg. tomatoes, chopped
  • 3 c. coconut milk

If necessary, clean and shell the shrimp. Heat butter in a heavy skillet over moderate heat, and quickly cook the shrimp until they are a rich golden pink. Remove them from the pan with a slotted spoon.
In the same butter, saute the garlic, onion, parsley and chilies for 2-3 minutes. Add the salt, cumin and tomatoes and cook until the mixture thickens slightly, stirring constantly to avoid burning.
Reduce heat to low, return shrimp to the pan and add the coconut milk. Stir until shrimp is heated through. Serves 4-6. This coconut shrimp with milk is usually served over rice.