If you like coconut shrimp, right here are 3 one of a kind, however very good coconut shrimp recipes to strive.
Coconut Beer Batter Fried Shrimp with Pineapple Salsa
2 eggs
1-3/4 cups all-purpose flour
three/four 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-half of teaspoons candy paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/four teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
Thoroughly integrate the components for the seasoning mix in a small bowl and set aside.
Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning blend, baking powder, eggs, and beer together in a bowl, breaking apart all lumps until it’s far clean.
Combine the final flour with 1-half of teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning blend. Then keep each shrimp via the tail, dredge within the flour combination, shake off excess, dip in batter and allow extra to drip off. Coat every shrimp with the coconut and vicinity on a baking sheet.
Heat deep fryer to 350?F. Drop every shrimp into the new oil and cook till golden brown, about 1/2 to 1 minute on every facet. Do now not crowd the fryer. Drain on paper towels and serve right now.
Lay shrimp on massive lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.
Pineapple Salsa
1 cup finely chopped sparkling pineapple
1/3 cup chopped pink onion, 1/4 cup finely chopped fresh cilantro
1/four cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 half of tablespoons sparkling lime juice
1/four teaspoon floor black pepper
Combine components 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, overwhelmed
1 teaspoon crimson chili peppers, seeded and minced
1 teaspoon floor cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 sparkling pineapple chunks
Island Coconut Salsa
1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons sparkling lime juice
2 tablespoons minced sparkling ginger
1 to 2 teaspoons minced garlic clove
half of teaspoon sea salt
1/2 cup olive oil or macadamia nut oil
Peel and devein shrimp preserving tails; set aside. Combine coconut milk, lime juice, garlic, pink 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 facet, or till shrimp are completed. Arrange coconut shrimp on huge lettuce leaves. Serve with Island Coconut Salsa on the facet.
Caribbean Shrimp Run Down
1 lb shell-on shrimp, uncooked
three tablespoons lime or lemon juice
three cups coconut milk
1 massive onion
3 cloves garlic
Finely chopped warm pepper to taste
1 lb. Tomatoes, peeled and chopped
1 Tbsp. Vinegar
1 t. Sparkling chopped thyme
Sea salt and freshly ground black pepper
Peel and devein shrimp maintaining tails. Pour the lime juice over the shrimp and set apart. Cook the coconut milk in a heavy frying pan until it’s miles oily. Add the onion, garlic and cook dinner until the onion is smooth. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and prepare dinner very lightly for 10 minutes.
Drain the shrimp, upload the alternative components and prepare dinner until the shrimp is gentle, approximately 10 minutes. Serve hot over rice. Preparation time: 30 minutes.