Beer Batter Recipe
3 Great Coconut shrimp recipes
If you like coconut shrimp, here are three different, but very good recipes for coconut shrimp deal.
Beer Batter fried coconut shrimp with pineapple sauce
2 eggs 1-3/4 cups flour 3 / 4 cup beer 1 tablespoon baking powder 2 pounds medium shrimp, peeled clean and coconut oil 3 cups grated coconut
Season the mixture:
1 tablespoon cayenne pepper 1-1/2 teaspoons salt 2-1/4 teaspoons 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
Mix While the ingredients for the seasoning mix in small bowl and reserve.
Mix 1-1/4 cups flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer in a bowl, breaking up all lumps until smooth.
Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place coconut in a bowl.
Sprinkle both sides of shrimp with the remaining seasoning mix. Then place each shrimp by the tail, dredge in the mixture flour, shake off excess batter and allow excess to drip off. Top each shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 350 º F. Drop each shrimp into hot oil and cook until browned, about 1 / 2 to 1 minute per side. Do not crowd the fryer. Drain on paper towels and serve immediately.
Place the shrimp on large lettuce leaves and serve with Pineapple Salsa Salsa. Garnish with lemon, orange or lemon slices.
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 canned pineapple) 1 tbsp finely chopped fresh seeds jalapeno 1 1 / 2 tablespoons fresh lemon juice 1 / 4 teaspoon black pepper
Combine ingredients and mix gently.
Coconut Shrimp Kabobs with Island Coconut Salsa
1 pound shelled shrimp, uncooked 1 / 3 cup coconut milk, canned and tablespoons juice1 sweetened2 lime garlic clove, a teaspoon of red chili peppers crushed1, seeded and chopped 1 teaspoon cumin1 / 2 teaspoon coriander1 / 4 teaspoon ground white pepper12 18 fresh pineapple chunks
Island Coconut Salsa 1 cup rolled cilantro1 coconut1 green cup cup tablespoons onion2 juice2 tablespoons fresh lemon 2 teaspoons fresh ginger1 minced garlic clove1 / 2 teaspoon of sea salt1 / 2 cup olive oil or macadamia nut oil
Peel and devein shrimp retaining tails; aside. Combine milk coconut, lemon juice, garlic, red pepper, cumin, coriander and pepper, pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks in skewers. Broil or grill, 3 minutes per side or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Salsa Coco Island in the lateral.
Caribbean Shrimp Run Down
1 pound shelled shrimp, uncooked 3 tablespoons lemon or lime juice3 cups coconut milk 1 large onion 3 cloves garlic, finely chopped hot pepper to taste 1 pound tomatoes, peeled and chopped 1 tbsp. 1 t. vinegar chopped fresh thyme sea salt and freshly ground black pepper
Peel and devein shrimp keeping the queues. Pour lemon juice over the shrimp and set aside. Boil the coconut milk in a heavy skillet frying pan until it is oily. Add the onion, garlic and cook until onion is tender. Add the peppers, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the shrimp, add the remaining ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.
By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved.
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