Sweet Beer Recipes
3 Coconut Shrimp Recipes Fantastic
You should be able to find several indispensable facts about coconut shrimp recipes in the following paragraphs. If there is at least one fact you did not know before, imagine the difference it can make.
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If you like coconut shrimp, here are three different, but very good recipes for coconut shrimp deal.
Beer Batter Fried Coconut 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 deveined
coconut oil
3 cups shredded coconut
Season the mixture:
1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 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 ingredients for 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 smooth.
Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a bowl.
Sprinkle both sides of shrimp with the remaining seasoning mix. Then place each shrimp by the tail, dredge in flour mixture, shake off excess batter and allow excess to drip off. Top each shrimp with the coconut and place on a tray baking.
Heat deep fryer to 350 ยบ F. Drop each shrimp into hot oil and cook until browned, about 1 / 2 to 1 minute for each side. Do not overfill 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 chopped fresh pineapple
1 / 3 cup chopped red onion, 1 / 4 cup chopped fresh cilantro finely
1 / 4 cup pineapple preserves (or apricot and pineapple preserves)
Seeds 1 tablespoon finely chopped fresh jalapeno chile
1 1 / 2 tablespoons fresh lime 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 sweetened
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon red pepper, seeded and chopped
1 teaspoon ground cumin
1 / 2 teaspoon ground coriander
1 / 4 teaspoon white pepper
12-18 fresh pineapple chunks
Island Coconut Salsa
1 cup shredded coconut
1 cup chopped cilantro
1 cup chopped green onions
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1-2 teaspoons minced garlic
1 / 2 teaspoon sea salt
1 / 2 cup oil olive or macadamia nut oil
Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lemon juice, garlic, red peppers, cumin, coriander and pepper, pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side or until the shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.
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Caribbean Shrimp Run Down
1 pound shrimp shell, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Pepper to taste Finely chopped
1 pound tomatoes, peeled and chopped
1 tbsp. vinegar
1 t. chopped fresh thyme
Sea salt and freshly ground black pepper
Peel and devein shrimp retaining tails. Pour lemon juice over the shrimp and set aside. Cook the coconut milk in a heavy skillet pan until it is oily. Add 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. Time Preparation: 30 minutes.
Now that was not difficult, right? And you've earned a wealth of knowledge, just from taking some time to study word of an expert on coconut shrimp recipes.
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