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.