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 !