Friday 5 June 2020
Coconut Shrimp Recipes
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| coconut shrimp |
- Coconut Beer Batter Fried Shrimp with Pineapple Salsa
- 2 eggs 1-3/4 cups all-purpose
- flour 3/4 cup
- beer 1 tablespoon
- baking powder 2 lb. medium shrimp.
- peeled and deveined coconut oil 3 cups
- grated coconut Seasoning mix: 1 tablespoon cayenne
- pepper 2-1/four teaspoons
- salt 1-1\/2 teaspoons
- sweet paprika 1-1\/2 teaspoons
- black pepper 1-1/4 teaspoons
- garlic powder 3/4 teaspoon
- onion powder 3/4 teaspoon
- dried thyme 3/4 teaspoon dried oregano Completely combine
the ingredients for the seasoning mix in a small bowl and put aside.
- Combine 1-1/4 cups of the flour,
- 2 teaspoons of the seasoning mix,
- baking powder,
- eggs, and beer together in a bowl,
- breaking apart all lumps until it's easy.
Combine the remaining flour with 1-1\/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle each side of the shrimps with the remaining seasoning combine. Then cling every shrimp via the tail, dredge within the flour aggregate, shake off extra, dip in batter and allow excess to drip off. Coat each and every shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 350°F.
Drop each shrimp into the hot oil and prepare dinner till golden brown, approximately 1/2 to one minute on each aspect. Do not crowd the fryer. Drain on paper towels and serve immediately.
Lay shrimp on massive lettuce leaves and serve with Pineapple Salsa dip,
Garnish with lemon, orange, or lime wedges.
Pineapple Salsa
1 cup finely chopped fresh pineapple
1\/3 cup chopped red onion, 1/four cup finely chopped recent cilantro
1/four cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper
Mix ingredients and gently toss.
- Coconut Shrimp Kabobs with Island Coconut Salsa 1 lb. shell-on shrimp, uncooked third cup coconut milk, canned and sweetened 2 tablespoons lime juice 1 garlic clove,
- crushed 1 teaspoon red chili peppers,
- seeded and minced 1 teaspoon ground
- cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground
- white pepper 12 to 18 fresh pineapple
- chunks Island Coconut Salsa 1 cup
- flaked coconut 1 cup chopped cilantro 1 cup
- chopped green onion 2 tablespoons
- fresh lime juice 2 tablespoons minced fresh ginger 1 to 2 teaspoons
- minced garlic clove 1/2 teaspoon sea
- salt 1/2 cup olive oil or macadamia nut oil Peel and devein shrimp retaining tails;
- set aside. Mix coconut milk,
- lime juice,
- garlic,
- red peppers,
- cumin, coriander, and pepper;
- pour over shrimp. Marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers. Broil or grill, Three mins per aspect, or until shrimp are done. Prepare coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.
Caribbean Shrimp Run Down
1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups of coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper
Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and put aside. Cook the coconut milk in a heavy frying pan till it is oily. Add the onion, garlic, and cook till the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme, and vinegar. Stir and prepare dinner very gently for 10 minutes.
Drain the shrimp, add the other elements, and cook till the shrimp is tender about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.
