3 Great Coconut Shrimp Recipes

If you love coconut shrimp, here are three different but very good coconut shrimp recipes to try.

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 pounds medium shrimp peeled and defined coconut oil 3 cups grated coconut.

Spices Mix:

1 tablespoon cayenne pepper 2-1/4 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.

Thoroughly combine the ingredients for the spice mix in a small bowl and set aside. 

Mix 1-1/4 cups flour, 2 teaspoons of seasoning mix, baking powder, eggs and beer together in a bowl, break up any lumps, until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons seasoning mix and set aside. Place coconut in a separate bowl.

Sprinkle both sides of shrimp with the remaining seasoning mix. Then hold each shrimp with the tail, dredge in flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with coconut and place on a baking sheet.

 

Heat deep fryer at 350 ° F. Drop each shrimp into the hot oil and cook until golden brown, about 1 / 2 to 1 minute on each side. Do not crowd the frying. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple third cup minced red onion, 1 / 4 cup finely chopped fresh coriander 1 / 4 cup of pineapple preserves (or apricot pineapple preserves) 1 tablespoon finely chopped seeded Fresh jalapeno chili a half tablespoon of fresh lime juice 1 / 4 teaspoon ground black pepper.

Combine ingredients and gently throw.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 pound shell-on shrimp, cooked third cup coconut milk, canned and sweetened2 tablespoons lime juice1 clove garlic, crushed1 teaspoon red chili pepper, seeded and chopped 1 teaspoon ground cumin1 / 2 teaspoon ground coriander1 / 4 teaspoon ground white pepper12 to 18 fresh pineapple pieces.

Island Coconut Salsa 1 cup flaked coconut1 cup chopped cilantro1 cup chopped green onion2 tablespoons fresh lime juice2 tablespoons minced fresh ginger1 to 2 teaspoons minced garlic clove1 / 2 tsp sea salt1 / 2 cup olive oil or macadamia nut oil nuts 

Peel and Devin shrimp retaining tails; aside. Combine coconut milk, lime juice, garlic, red pepper, cumin, coriander and pepper, pour over shrimp. Marines not more than 1 hour. Thread shrimp and pineapple pieces on skewers. Roast or grill 3 minutes on each side or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Caribbean Shrimp Run Down

1 pound shell-on shrimp, cooked 3 tablespoons lime or lemon juice3 cups coconut milk 1 large onion 3 cloves garlic, finely chopped chili to taste 1 pound tomatoes, peeled and chopped 1 tbsp. vinegar 1 t. fresh chopped thyme Sea salt and freshly ground pepper 

Peel and Devin shrimp retaining tails. Pour lime juice over shrimp and set aside. Boil the coconut milk in a heavy skillet until it is oily. Add the onion, garlic and cook until onion is tender. Add the chili, tomatoes, salt and pepper, thyme and vinegar. Pipes and cook very gently for 10 minutes.

Drain the shrimp, add remaining ingredients and cook until shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.