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3 Great Coconut Shrimp Recipe, Shrimp recipe

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

Coconut Shrimp Recipes

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
  • 2-1/4 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

For a complete spice mixture mix the ingredients in a small bowl and set aside.

In a bowl, mix 1-1 / 4 cups maida, 2 tablespoons seasoning mix, baking powder, eggs, and beer together until it becomes smooth.

Mix the remaining flour with 1–1 / 2 teaspoon seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimp with the remaining spice mixture. Then grab each shrimp by the tail, dredge in the flour mixture, shake off the excess, dip into the batter and allow the excess to drip. Place each shrimp with coconut on a baking sheet.

Heat the deep fryer to 350F. 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 fryer. Dance on a paper towel and serve immediately.

Spread shrimp on large lettuce leaves and serve with Pineapple Salsa Dip. Garnish with lemon, orange, or lime leaves.

1. Pineapple Salsa

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 tablespoon finely chopped seeded fresh jalapeno chilli
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon 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 sweetened
  • 2 tablespoons lime juice
  • 1 garlic clove, crushed
  • 1 teaspoon red chilli 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

2. Island Coconut Salsa

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 Devin maintaining the shrimp tail; To cancel. Mix coconut milk, lemon juice, garlic, cayenne, cumin, coriander, and black pepper; Pour the shrimp. Marinate for no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Brill or grill, 3 minutes per side, or until shrimp is done. Arrange coconut prawns on large lettuce leaves. Serve with island coconut salsa on the shore.

3. Caribbean Shrimp Run Down

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 Devin maintain the shrimp tail. Pour lime juice over shrimp and set aside. Cook coconut milk in a heavy frying pan until it is oily. Add onion, cook until garlic and onion are tender. Add hot pepper, tomato, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Dry the shrimp, add the other ingredients and cook until the shrimp is tender for about 10 minutes. Serve hot over rice. Preparation Time: 30 minutes.

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