Coconut Shrimp Recipe

Spicy Thai Coconut Shrimp Recipe

2012-01-01T18:20:00.000-08:00

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 !

shrimp-in-coconut-milk

Shrimp in Coconut Milk

2011-12-07T18:19:00.000-08:00

Shrimp in Coconut Milk
Try this coconut shrimp recipes...the .....great taste !
Coconut Shrimp Recipe Ingredients:

1 1/2 pounds large size shrimp
1 tablespoon ghee (clarified butter) or coconut oil
2 onions, thinly sliced
2 garlic cloves, crushed
1 teaspoon fresh ginger, finely grated
2 red chili peppers (or fresh green peppers)
1 teaspoon ground turmeric
8 curry leaves
2 cups coconut milk
1 teaspoon salt
1 lemon juice to taste

Coconut Shrimp Recipe Instructions:

Wash shrimp, shell and devein. Heat ghee or coconut oil and fry onions, garlic and ginger until onions are soft but not browned. Add chilies, turmeric, and curry leaves and fry 1 minute longer. Add coconut milk and salt and stir while bringing to simmering point. Simmer uncovered for 10 minutes, then add shrimp and cook 10-15 minutes more. Remove from heat and add lemon juice to taste....hmmmm....what a great taste...nice ! Enjoy coconut shrimp recipe it !

Coconut-shrimp-I

Grilled Coconut-Rum Shrimp Recipe

2011-12-06T18:15:00.000-08:00

Grilled Coconut-Rum Shrimp Recipe
Another amazing coconut shrimp recipe......its recommended to try !

Coconut Shrimp Recipe Ingredients:

1 1/2 pound medium-large shrimp, peeled and deveined
1/3 cup coconut-flavored rum such as Malibu
2 tablespoons packed light brown sugar
1 1/2 tablespoon grated fresh ginger
1 1/2 tablespoon lime juice
1 1/2 tablespoon soy sauce
3 cloves garlic, minced

Coconut Shrimp Recipe Instructions:

Prepare curried peanut sauce (see below). Let stand at room temperature 1 hour before serving.
In a glass dish, combine shrimp, rum, brown sugar, ginger, lime juice, soy sauce and garlic. Cover and marinate at room temperature for 30 minutes. Stir occasionally.
Remove shrimp from marinade, reserving marinade, and thread them onto flat metal skewers.
Grill shrimp, basting with the reserved marinade and turning them once, until just cooked through, about 6 to 7 minutes. Slide shrimp from skewers. Shrimp can be served hot or warm.

Curried Peanut Sauce

1/2 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
3 tablespoons coconut milk
2 Serrano chilies, stemmed and chopped
2 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 1/2 tablespoon coconut-flavored rum
1 clove garlic, chopped
3/4 teaspoon curry powder

Combine all ingredients in blender or food processor. Process until smooth. And the grilled coconut shrimp recipe is ready....great amazing taste....enjoy this !

coconut-beer-shrimp

Coconut Shrimp Tempura

2011-10-24T18:13:00.000-07:00

Coconut Shrimp Tempura
Try this amazing coconut shrimp recipe...the Coconut Shrimp Tempura....great for you !

COCONUT SHRIMP RECIPE INGREDIENTS

1 pound large shrimp, peeled, deveined, tails removed
1 (13 1/2-ounce) can coconut milk
coconut oil for deep frying
2 cups all-purpose flour
2 eggs, whisked
2 cups bread crumbs
1 1/2 cups sweetened shredded coconut, finely chopped in food processor

COCONUT SHRIMP RECIPE INSTRUCTIONS
Mango-Mint Dipping Sauce (see recipe below)

Place shrimp in a medium bowl and pour coconut milk over them. Stir once, then cover and refrigerate at least six hours or overnight.
When ready to cook, heat oil, about 3 inches deep, in a deep pan or fryer.
Set three bowls in a row on your countertop or table: one with the flour, one with the whisked eggs and the final one with the bread crumbs and chopped coconut, mixed together.

Drain the shrimp. Working quickly, dredge each shrimp in the flour, then dip in the eggs and then roll in the bread crumb and coconut mixture. Place on a tray.

When all of the shrimp have been coated in this manner, refrigerate at least 10 minutes to allow coating to set.

Test the oil to make sure it's ready for frying by dropping a bit of the bread crumb and coconut mixture in the fryer. If it sizzles immediately and rises to the surface of the oil, browning quickly, the oil is ready.

Carefully place as many of the shrimp as will fit without touching in the oil; cook until coating is lightly browned, 3 to 4 minutes. Remove and drain on paper towels or brown paper. Serve warm with chilled Mango-Mint Dipping Sauce....wow...great taste of coconut shrimp....enjoy !

Mango-Mint Dipping Sauce

1 cup fresh or frozen mango (about 1 medium)
2 tablespoons granulated sugar
4 fresh mint leaves
1/4 cup plain yogurt

Puree the mango in a blender or food processor. Add the sugar, mint leaves and yogurt and blend until well combined. Chill for 1 hour. This nice coconut shrimp recipe is ready to serve...nice one ! Enjoy it !

coconut-shrimp-with-sweet-and-sour

Coconut Shrimp I

2011-09-19T18:10:00.000-07:00

COCONUT SHRIMP RECIPE I

Try this great coconut shrimp recipe...its a must try !

COCONUT SHRIMP RECIPE INGREDIENTS

* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying

COCONUT SHRIMP RECIPE INSTRUCTIONS

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter;
allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using
tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce...hmmm what a nice taste of coconut shrimp....enjoy !
honey-walnut-coconut-shrimp

Honey Walnut Coconut Shrimp

2011-09-07T01:13:00.000-07:00

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 :

* Stir together the water and sugar in a small saucepan
* Bring to a boil and add the walnuts. Boil for 4 minutes
* 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 with Nuts and Panko

2011-08-30T01:15:00.000-07:00

Coconut Shrimp with Nuts and Panko

Coconut Shrimp Recipe Ingredients

* 1 1/2 cups flaked coconut shopping list
* 1/3 cup blanched almonds, ground. Obviously, you're not limited to almonds -- if you like pecans, then used ground pecans. If you're partial to walnuts, then use walnuts. shopping list
* 1/3 cup panko bread crumbs. Don't use regular bread crumbs -- they soak up too much oil and don't give you the light texture you're looking for. panko is generally available, either in a decent grocery store or in an Asian market. Make the effort -- it's really key to making this dish. shopping list
* 1 cup all purpose flour shopping list
* 2 beaten eggs shopping list
* 1/4 teaspoon salt shopping list
* 1 lb medium (31-40 count) shrimp, shelled shopping list
* oil for deep frying

Coconut Shrimp Recipe Instructions :

* Combine the coconut, ground nuts, and Panko and spread on a large plate.
* Place the seasoned flour and eggs in separate bowls.
* Heat the oil in a sauce pan to a temperature of 360 degrees
* Dredge each shrimp with flour and shake off the excess.
* Dip the floured shrimp in beaten egg.
* Then place the shrimp on the plate with the coconut, crumbs, and Panko and make certain it's complete coated.
* Drop the coated shrimp carefully into the hot oil and fry until they are golden brown. Don't overcook the shrimp -- the deep frying process should only take a minute or two.
* Drain on paper towels.
* Your oil has to be really hot -- otherwise, you're going to end up with soggy, gummy shrimp (not good). You should be able to go from cracking the eggs and measuring out the coconut to serving the shrimp in about fifteen minutes.
* Serve with your own dipping sauce ..enjoy it !

Coconut Shrimp Gado Gado

2011-08-21T01:12:00.000-07:00

Coconut Shrimp Gado Gado
Coconut Shrimp Recipe Ingredients

* 1/2 small head cabbage cut up shopping list
* 1 small head cauliflower shopping list
* 4 carrots cut in small strips shopping list
* 1-1/2 cups fresh green beans chopped shopping list
* 2 cups fresh bean sprouts shopping list
* 2 pounds baby shrimp cooked shopping list
* Peanut Sauce: shopping list
* 3 tablespoons oil shopping list
* 1/2 cup white onions finely chopped shopping list
* 2 cloves garlic minced shopping list
* 2 cups vegetable stock shopping list
* 1-1/2 cups coconut milk shopping list
* 2 teaspoons hot peppers chopped shopping list
* 2 teaspoons lemon juice shopping list
* Grated rind of 1 lemon shopping list
* 1 cup chunky peanut butter shopping list
* 2 bay leaves shopping list
* 1 teaspoon ginger root finely grated shopping list
* 1 teaspoon salt shopping list
* 1 teaspoon soy sauce with 1 teaspoon brown sugar added

Coconut Shrimp Recipe Instructions :

* Cook or steam cabbage, cauliflower, carrots, green beans and bean sprouts separately until crisp-tender then set aside.
* Heat oil in heavy skillet then add onion, garlic and shrimp and sauté 5 minutes.
* Reduce heat and add stock, peppers, lemon juice, lemon rind, peanut butter, bay leaves, ginger root, coconut milk, salt and soy sauce then simmer 15 minutes.
* Arrange vegetables and shrimp on large platter.
* Top with peanut sauce.
Enjoy it !

Thai Coconut Shrimp Curry

2011-08-15T07:24:00.000-07:00

Thai Coconut Shrimp Curry

The curry sauce recipe is simple - just stir together the various basic ingredients, or blend them up in a blender. The secret ingredient in this curry is a hint of tomato in an otherwise basic yellow curry, which brings the taste up to a new level. Also added to this sumptuous curry are pineapple chunks (fresh or canned) plus coconut milk and dry toasted coconut for a tropical-tasting Thai curry you'll want to make again and again.

Coconut Shrimp Recipe Ingredients:

* SERVES 4 as an entree
* 12-14 medium to large fresh shrimp - remove the shells, but leave the tails on
* 1 14 fl. oz can pineapple chunks (or 1 1/2 to 2 cups fresh pineapple chunks)
* 1 1/2 to 2 cups cherry tomatoes
* 1/3 cup dry toasted coconut
* handful of fresh coriander (to garnish)
* CURRY SAUCE:
* 1 can good-quality coconut milk (regular or lite)
* 1 stalk lemongrass, finely sliced and minced - (OR 2-3 Tbsp. frozen prepared lemongrass)
* 1-2 fresh red chilies, minced OR 1-3 tsp. Thai chili sauce,
* 1/4 cup cooking onion, minced
* 3-4 cloves garlic, minced OR 1/2 Tbsp. bottled pureed garlic
* 1 thumb-size piece galangal or ginger, grated or minced
* 1/2 tsp. shrimp paste OR substitute 1 Tbsp. fish sauce
* 1 tsp. turmeric
* 1 tsp. ground coriander
* 3 kaffir lime leaves (frozen or fresh)
* 1 Tbsp. brown sugar
* 1 Tbsp. ketchup OR tomato paste (if using tomato paste, sweeten it with 1 more tsp. sugar)
* 2 Tbsp. fish sauce + more to taste (available in tall bottles at Asian/Chinese food stores)
* squeeze of lime juice

Coconut Shrimp Recipe Instructions :
1. Place all curry sauce ingredients - except the lime leaves - together in a food processor, blender, or large chopper and process well. OR, simply whisk the ingredients together, stirring well to combine.
2. Pour sauce into a wok or deep pot on the stove. Add the kaffir lime leaves, and turn heat up to medium-high.
3. Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump.
4. Remove from heat and cover with a lid to keep warm while you toast the coconut.
5. Place dry shredded coconut (sweetened or unsweetened, as desired) in a dry frying pan.
6. Turn the heat up to medium-high. Now "dry fry" the coconut, stirring the coconut continually until it turns golden-brown and is fragrant. Pour it into a small dish.

Tips:

Coconut will burn easily, so be sure to stay with it while it toasts. Also, remove the coconut immediately from the pan when toasted, or the heat from the pan will continue to cook it.
Pour 1/2 the toasted coconut into the curry, stirring to incorporate.
7. Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you'd like it sweeter. Also, you can add more fresh chili or chili sauce if you'd like it spicier.
8. To serve, pour curry into a serving bowl. Sprinkle the rest of the toasted coconut on top, plus a little fresh coriander. Serve with plenty of Thai jasmine-scented rice, and it is ready to serve...hmmm nice and tasty coconut shrimp !
silky-vanilla-coconut-shrimp-recipe

Outback Coconut Shrimp Recipe

2011-08-07T07:16:00.000-07:00

OUTBACK COCONUT SHRIMP RECIPE
Another great coconut shrimp recipe to try......good taste !

COCONUT SHRIMP RECIPE INGREDIENTS

1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce|Peel, devein & wash shrimp. Dry well on paper towels. Set aside.

Coconut Shrimp Recipe Instructions :

In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp. Serve with sweet & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste....hmmm great ! ENJOY the coconut shrimp recipe !
coconut-shrimp-with-sweet-chili-mayo.

Coconut Shrimp Recipe 2

2011-08-01T06:50:00.000-07:00

Coconut Shrimp Recipe 2
Try this great coconut shrimp recipe...great tasting and crispy !

Coconut Shrimp Recipe Ingredients:

* SERVES 4 as an Appetizer
* 10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
* 1/2 cup regular white flour (OR for gluten-free diets: 1/4 cup rice flour + 1/4 cup cornstarch)
* 1 tsp. baking powder
* 1/4 tsp. salt
* optional: 1/4 tsp. cayenne pepper (this will make your shrimp a little spicy)
* 1 egg
* 1/3 cup ice water
* 1/2 cup dry shredded unsweetened coconut
* 1 cup canola or other high-temperature oil for deep-frying

Coconut Shrimp Recipe Instructions

1. Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
2. Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper (if using).
3. Crack the egg into the flour mixture, then add the ice water, stirring to break the yolk and form a fairly smooth batter (don't worry if there are a few small lumps).
4. Spread coconut over a plate or other dry surface. You'll want this to be right beside the bowl of batter.
5. Holding the first shrimp by the tail, dip it into the batter, then into the coconut. Place on a dry plate or a clean space of your counter near the stove. Do the same for all the other shrimp. Tip: If you have a helper, you can batter and fry the shrimp in one step. Heat up the oil, then dip and fry as quickly as possible.
6. Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of the batter into the oil. If it sizzles and cooks, the oil is ready. If nothing happens, the oil needs more time to heat up.
7. When oil is hot enough, drop as many battered shrimp into the frying pan as possible at one time. Reduce heat to medium.
Note: You'll want to cook the shrimp quickly - in just 1 or two batches (before any of the loosened shredded coconut has time to burn in the oil).
8. Allow shrimp to cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp have turned a light golden brown. Drain on a clean piece of parchment paper
9. Serve coconut shrimp immediately - either alone, or with a dip, such as Thai Sweet Chili Sauce or with my Fresh Mango Salsa Recipe. Note: If you're not serving the shrimp right away, keep them in a warm oven until it's time to eat. This amazing coconut shrimp recipe is ready to serve....nice taste !

Silky Vanilla Coconut Shrimp Recipe

2011-02-21T01:09:00.000-08:00

Silky Vanilla Coconut Shrimp Recipe

Coconut Shrimp Recipe Ingredients
* 2 tablespoons coconut oil shopping list
* 2-3 cloves garlic, minced shopping list
* 2-3 tablespoons Thai red curry paste shopping list
* 1 tablespoon Thai chili paste (I use pla yang in this) shopping list
* 1/2 pound fresh shrimp -- peeled and deveined, tails left on shopping list
* 14 ounce can coconut milk shopping list
* 1 teaspoon good-quality vanilla extract shopping list
* ¼ cup chopped cilantro, for garnish

Coconut Shrimp Recipe Instructions :

* Melt the coconut oil in a medium pan over medium-high heat.
* Add the garlic and cook until just beginning to brown
* Add the red curry paste and chili paste and cook 2-3minutes, making sure that the chili paste is well dissolved.
* Add the shrimp and stir well to coat. Cook for 2 minutes
* Quickly transfer the shrimp to a small bowl
* add the can of coconut milk and stir well, getting all of the pastes mixed.
* As soon as the coconut milk has been added, reduce the heat to medium or medium-low, and bring the coconut milk to a summer.
* The moment the coconut milk comes to a simmer, add the shrimp back into the pan and cook for another 2 minutes
* Remove the pan from heat, and when it stops simmering, add the vanilla
* To serve, pour over jasmine rice in individual bowls of distributing the shrimp evenly amongst the bowls. Garnish with cilantro..and the coconut shrimp recipe is ready...enjoy it !
fresh-coconut-shrimp recipe

Coconut Shrimp with Sweet Chili Mayo

2009-09-24T01:02:00.000-07:00

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

2009-09-24T00:59:00.000-07:00

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

2009-09-24T00:58:00.000-07:00

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

2009-09-24T00:55:00.000-07:00

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

2009-09-24T00:52:00.000-07:00

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 !

outback-steakhouse-coconut-shrimp.

Coconut Shrimp Recipe

2009-09-24T00:49:00.000-07:00

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.

Twice-Cooked Coconut Shrimp

2009-04-26T22:09:00.000-07:00

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

INGREDIENTS

* 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

INSTRUCTIONS

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.

Coconut-shrimp-recipe.

Shrimp Ceviche with Coconut Milk

2009-04-26T22:06:00.000-07:00

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

INGREDIENTS

* 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

INSTRUCTIONS

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....

twice-cooked-coconut-shrimp

"LAING" SHRIMP IN COCONUT MILK

2009-04-26T21:59:00.000-07:00

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

INGREDIENTS

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

INSTRUCTIONS
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.

shrimp-ceviche-with-coconut-milk.

CARIBBEAN COCONUT SHRIMP

2009-04-26T21:56:00.000-07:00

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

INGREDIENTS

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)

INSTRUCTIONS
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.

MANGO SAUCE:

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!

laing-shrimp-in-coconut-milk

CAMARAO DE COCO (COCONUT SHRIMP)

2009-04-26T21:47:00.000-07:00

CAMARAO DE COCO (COCONUT SHRIMP)
.. a great coconut shrimp recipe to try ! Nice one !

INGREDIENTS

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

INSTRUCTIONS
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.
laing-shrimp-in-coconut-milk

COCONUT BEER SHRIMP

2008-11-21T19:36:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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 !

spicy-thai-coconut-shrimp

FRESH COCONUT SHRIMP

2008-11-21T19:34:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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 !

grilled-coconut-rum-shrimp.

COCONUT FRIED SHRIMP

2008-11-21T19:32:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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-shrimp-tempura.

COCONUT BUTTERFLIED SHRIMP

2008-11-21T19:30:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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 !

spicy-thai-coconut-shrimp

COCONUT RISOTTO WITH CHILI-LIME SHRIMP

2008-11-21T19:28:00.000-08:00

COCONUT RISOTTO WITH CHILI-LIME SHRIMP RECIPE

INGREDIENTS

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

INSTRUCTIONS
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...!

COCONUT SHRIMP WITH SWEET AND SOUR SAUCE

2008-11-21T19:21:00.000-08:00

Try this nice coconut shrimp recipe...the COCONUT SHRIMP WITH SWEET AND SOUR SAUCE !

INGREDIENTS

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

Sauce:

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

INSTRUCTIONS
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