3 Great Recipes with Coconut Shrimp

Shrimp dishes made with coconut and shrimp are known as "coconut shrimp." It can be made as a sautéed dish with coconut milk and other ingredients, as well as a crunchy dish with the shrimp coated and deep-fried. On skewers, it can be prepared and served.

Here are three distinct yet excellent coconut shrimp recipes for you to try if you enjoy coconut shrimp.

 

Coconut Shrimp. Doc. Weelicious

Fried shrimp in coconut beer batter with pineapple salsa

• 2 eggs
• 1-and-a-half cups all-purpose flour
• 6/3 of a beer
• 1 teaspoon of baking soda
• Peeled and deveined medium shrimp weighing 2 pounds coconut oil
• 3 cups coconut flakes

Mixture of spices:

• a tbsp of cayenne
• Salt, 2-1/4 teaspoons
• 1-and-a-half teaspoons of sweet paprika
• Black pepper, 1 1/2 teaspoons
• 1-and-a-half teaspoons of garlic powder
• 1/3 cup onion powder
• 1/3 of a teaspoon dried thyme
• Oregano, dry, 14 teaspoon

The seasoning mix's components should be thoroughly mixed together in a small bowl before being set aside.

In a bowl, combine 1-1/4 cups of flour, 2 teaspoons of seasoning mix, baking powder, eggs, and beer. Stir until thoroughly combined, breaking up any lumps along the way.

1-1/2 teaspoons of the seasoning mix should be mixed with the remaining flour before putting it aside. Put the coconut in an other bowl.

The remainder of the spice mixture should be applied on the shrimp's two sides. The next step is to dip each shrimp in the batter while holding them by the tails, dredge them in the flour mixture, shake off the excess, and repeat. Place each shrimp on a baking pan after being coconut-coated.

Heat the deep fryer to 350°F. Each shrimp should be dropped into the hot oil and cooked until golden brown, about a minute on each side. Avoid packing the fryer. Drain and serve right away with paper towels.

Serve shrimp with pineapple salsa dip on top of big lettuce leaves. Add wedges of lemon, orange, or lime as a garnish.

Pineaple Salsa

• 1 cup of fresh pineapple, cut finely.
• 1/4 cup coarsely chopped fresh cilantro and 1/3 cup chopped red onion
• 1/3 cup apricot-pineapple jams or pineapple preserves, 1/4 cup
• 1 1/2 tablespoons freshly squeezed lime juice, 1 tablespoon of coarsely chopped, seeded fresh jalapeño chili
• 1/4 teaspoon of black pepper, ground

Gently whisk the ingredients together.

Kabobs of coconut shrimp with island coconut sauce

• 1 pound of raw, shell-on shrimp
• 1/3 cup canned, sweetened coconut milk
• lime juice, 2 tablespoons
• 1 smashed garlic clove
• 1 teaspoon chopped and seeded red chili peppers
• 1 teaspoon of cumin, ground
• 1/2 teaspoon coriander powder
• 1/4 teaspoon white pepper, ground
• 12 to 18 slices of fresh pineapple

Coconut Island Salsa

• 1 cup coconut flakes
• Chopped cilantro in 1 cup
• Green onions, 1 cup, diced 2 tablespoons lime juice, fresh
• 2 teaspoons freshly minced ginger
• A teaspoon or two of chopped garlic cloves
• 1/2 ml of sea salt
• Macadamia nut oil or half a cup of olive oil

Shrimp's tails should be retained after peeling and deveining. Pour over shrimp the mixture of coconut milk, lime juice, garlic, red peppers, cumin, coriander, and pepper. Marinate for no longer than an hour. Put pineapple slices and prawns on skewers. Grill or broil shrimp for three minutes on each side, or until done. Lay out coconut shrimp on a bed of lettuce. Island Coconut Salsa should be served on the side.

Rundown of Caribbean Shrimp

• 1 lb of raw, shell-on shrimp
• lime or lemon juice, 3 teaspoons
• Coconut milk, 3 cups
• One big onion
• 3 garlic cloves
• to taste, finely cut hot pepper
• 1 pound of chopped and peeled tomatoes
• 1/9 cup vinegar
• 1 teaspoon freshly chopped thyme
• freshly ground black pepper and sea salt

Devein shrimp while keeping the tails on. Place the shrimp in a bowl and cover with lime juice. In a large frying pan, heat the coconut milk until it is greasy. Once the onion is soft, add the garlic and onion. Add the hot pepper, tomatoes, thyme, vinegar, salt, and pepper. For 10 minutes, stir and simmer very gently.

After draining the shrimp, add the remaining ingredients, and cook for 10 minutes or until the shrimp is cooked. Over heated rice, serve. 30 minutes are needed for preparation.

By Dianne Ronnow All rights reserved. Published by Mohave Publishing.

Share this post