Caribbean Coconut Shrimp Food

CARIBBEAN COCONUT SHRIMP

Caribbean Coconut Shrimp image

Try out a restaurant favorite at home with our coconut shrimp recipe! Use our Caribbean Coconut Shrimp recipe and your shrimp will be ready in 20 minutes.

Provided by My Food and Family

Categories Recipes

Time 17m

Yield Makes 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Real Mayo, divided
1/4 cup chopped roasted red pepper
1/4 cup chopped papaya
1/4 cup flour
1/2 tsp. allspice
1 cup BAKER'S ANGEL FLAKE Coconut
1 egg
1 Tbsp. water
1 lb. cleaned large (21 to 30 count) shrimp
1-1/2 cups PLANTERS Peanut Oil or vegetable oil

Steps:

Place half of the mayo and red pepper in blender container; cover. Blend until smooth. Pour into small ramekin. Refrigerate. Place remaining mayo and papaya in blender container; cover. Blend until smooth. Pour into another small ramekin. Refrigerate.
Mix flour, allspice and coconut in shallow pan. Beat egg and water in medium bowl with wire whisk until well blended. Dip shrimp into egg mixture; shake off excess. Coat with flour mixture.
Heat oil to 350°F in medium saucepan. Cook shrimp in hot oil 2 min. or until golden brown. Remove from oil; drain.
Divide shrimp between 4 plates. Spoon 1 Tbsp. papaya mayo on plate. Slightly overlap 1 Tbsp. red pepper mayo on papaya mayo. Serve immediately.

Nutrition Facts : Calories 530, Fat 38 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 280 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

COCONUT SHRIMP

Coconut Shrimp image

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Vegetable oil, for frying
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 cup cornstarch
Pinch cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups shredded sweetened coconut
1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed
Sweet chili or sweet and sour sauce, for dipping

Steps:

Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
Copyright 2016 Television Food Network, G.P. All rights reserved.

CARIBBEAN COCONUT SHRIMP

Caribbean Coconut Shrimp image

Make and share this Caribbean Coconut Shrimp recipe from Food.com.

Provided by skat5762

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb shrimp, peeled and deveined
3/4 cup flour
1 egg
1/2 tablespoon baking powder
1/2 cup beer
1/4 cup flour
1 1/2 cups dried, grated coconut
1 tablespoon salt
1/2 tablespoon ground black pepper
1/2 tablespoon cayenne (or ground chilis)
1/2 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon oregano

Steps:

Dip shrimp individually into the batter and then roll in the coating.
Deep-fry.
Allow to drain on paper towel.

CARIBBEAN HOLIDAY SHRIMP

Caribbean Holiday Shrimp image

Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad.

Provided by Sue

Categories Appetizers and Snacks Seafood Shrimp

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
½ teaspoon white sugar
½ teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
½ cup chopped fresh cilantro

Steps:

In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 2.9 g, Cholesterol 221.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 24.1 g, SaturatedFat 0.5 g, Sodium 369 mg, Sugar 0.7 g

GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE

Grilled Caribbean Coconut Shrimp With Rum Marinade image

Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."

Provided by alligirl

Categories Caribbean

Time 25m

Yield 2 pounds, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs extra large shrimp, peeled with tails left on, butterflied and deveined
3/4 cup dark rum
1/2 cup pina colada nonalcoholic drink mix
1/4 honey
1 teaspoon vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup chopped cilantro
3 tablespoons fresh grated ginger
4 garlic cloves, minced
1 scotch bonnet pepper, stemmed, seeded and minced (substitute habanero)
2 dashes liquid smoke
1 lemon, zest of

Steps:

Mix the marinade ingredients in a nonreactive bowl
Then add shrimp and marinate for at least 10 minutes but no longer than 30.
Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
ENJOY!

Nutrition Facts : Calories 286.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 286.5, Sodium 1291.4, Carbohydrate 7.9, Fiber 1.3, Sugar 0.9, Protein 31.8

CARIBBEAN COCONUT CURRY SAUCE

Caribbean Coconut Curry Sauce image

Categories Sauce Coconut Curry Summer Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

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