Saturday, 7 April 2012

3 Great Coconut Shrimp Recipes - Other

If you adore coconut shrimp, listed here are three various, but extremely good coconut shrimp recipes to attempt.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

two eggs 1-3/4 cups all-purpose flour 3/4 cup beer 1 tablespoon baking powder two lb. medium shrimp, peeled and deveined coconut oil 3 cups grated coconut

Seasoning 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 mix the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, two teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it's smooth.

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

Spread each sides of the shrimps using the remaining seasoning mix. Then hold each shrimp by the tail, dredge within the flour mixture, remove excess, dip in mixture and allow excess to drip off. Coat each shrimp using the coconut and location on a baking sheet.

Heat deep fryer to 350?F. Drop every shrimp into the hot oil and cook until golden brown, roughly 1/2 to 1 minute on every side. Do not crowd the fryer. 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 1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro 1/4 cup pineapple preserves (or apricot-pineapple preserves) 1 tbsp . finely chopped seeded fresh jalapeno chili 1 1/2 tbsps fresh lime juice 1/4 tsp ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked 1/3 cup coconut milk, canned and sweetenedtwo tablespoons lime juice1 garlic clove, crushed1 tsp red chili peppers, seeded and minced 1 teaspoon ground cumin1/2 tsp ground coriander1/4 tsp ground white pepper12 to 18 fresh pineapple chunks

Island Coconut Salsa1 cup flaked coconut1 cup chopped cilantro1 cup chopped green onion2 tablespoons fresh lime juice2 tablespoons minced fresh ginger1 to 2 teaspoon minced garlic clove1/2 tsp sea salt1/2 cup olive oil or macadamia nut oil

Peel off and devein shrimp retaining tails; set aside. Mix coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour more than shrimp. Marinate no more than One hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, three minutes per 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 lb shell-on shrimp, uncooked 3 tablespoons lime or lemon juicethree cups coconut milk 1 big onion three 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 set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook right up until the shrimp is tender, about Ten minutes. Serve hot over rice. Preparation time: 30 minutes.

By Dianne Ronnow ? 2006 Mohave Publishing. All rights reserved.

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