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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 !

coconut-shrimp-recipe-3

CARIBBEAN COCONUT SHRIMP RECIPE

CARIBBEAN COCONUT SHRIMP RECIPE

A great coconut shrimp recipe to try !
INGREDIENTS

  • 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.
INSTRUCTIONS
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 !
spicy-thai-coconut-shrimp.

Coconut Shrimp Recipe-3

Coconut Shrimp Recipe-3

A great coconut shrimp recipe to try !
Ingredients

  • 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)

INSTRUCTIONS

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

Ingredients:

  • 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!

INSTRUCTIONS

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

Thai Coconut Shrimp Recipe
A great coconut shrimp recipe to try !
Ingredients:
  • 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.
INSTRUCTIONS
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

Ingredients:

  • 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

INSTRUCTIONS
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.