COCONUT FRIED SHRIMP
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.
Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.
DEEP FRIED COCONUT SHRIMP
Make and share this Deep Fried Coconut Shrimp recipe from Food.com.
Provided by MizzNezz
Categories Coconut
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in deep fryer or deep skillet to 325*.
- Meanwhile, mix flour, salt, ginger, and pepper.
- Beat egg whites, just until foamy.
- Coat shrimp with flour; dip into egg whites.
- Pat coconut onto shrimp.
- Fry, turning once, for about 2-3 minutes, until golden brown.
Nutrition Facts : Calories 970.1, Fat 75.3, SaturatedFat 65.2, Cholesterol 214.9, Sodium 1630.2, Carbohydrate 46.7, Fiber 19.2, Sugar 8.6, Protein 36.2
BEER BATTER COCONUT SHRIMP
Steps:
- Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
- Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 54.8 g, Cholesterol 203.1 mg, Fat 28.3 g, Fiber 4.8 g, Protein 25.1 g, SaturatedFat 12.7 g, Sodium 720.4 mg, Sugar 13.8 g
DEEP-FRIED COCONUT SHRIMP
Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp!
Provided by Kittencalrecipezazz
Categories Christmas
Time 5h5m
Yield 25 shrimp
Number Of Ingredients 8
Steps:
- NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
- In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
- Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
- Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
- Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
- Repeat with all remaining shrimp.
- Place onto a parchment-lined baking sheet.
- Refrigerate for a minimum of 5-24 hours.
- Heat oil in a deep-fryer or in a large heavy pot to 350°F.
- Fry the shrimp in batches turning once until golden brown.
- Carefully using tongs remove to a brown paper bag or paper towels to drain.
DEEP-FRIED COCONUT SHRIMP
Make and share this Deep-Fried Coconut Shrimp recipe from Food.com.
Provided by evelynathens
Categories Coconut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, cayenne and seasoning salt in shallow pan.
- Place flour in another shallow pan.
- Combine breadcrumbs and coconut in third pan.
- Dredge shrimp in flour, shaking off excess.
- Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
- Heat oil in deep-fryer.
- Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
- Transfer to paper towels to drain.
- Serve immediately with sauce.
- For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
- Refrigerate until ready to use.
COCONUT BATTERED SHRIMP (DEEP FRIED)
Steps:
- Preheat deep fryer to 350 degrees F. In a medium size bowl beat egg, pina colada mix, and self rising flour into a batter. Add coconut into this batter using a fork.
- Dip shrimp into batter, then into a bowl of the crushed crackers.
- Cook shrimp until golden in color. Place on paper towels to dry. You may reduce the amount of pina colada mix for a less sweet shrimp.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEER BATTERED COCONUT SHRIMP
Found this recipe on AllRecipes.com and looked so good I had to submit it for ZWT5 Australia/ New Zealand region!
Provided by Virginia Cherry Blo
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine egg, flour, beer and baking powder in a medium bowl. Place 1/4 cup flour and coconut in two separate bowls.
- To Batter Shrimp - 1. Hold shrimp by tail, dredge in flour, sand shake off excess. 2. Dip in egg/beer batter and allow excess to drip off. 3. Roll shrimp in coconut, and place on a baking sheet lined with parchment paper.
- Refrigerate for 30 minutes shrimp for 30 minutes, while heating oil to 350 degrees F (175 degrees C) in a deep-fryer or deep pan on the stove.
- Cook shrimp for 2 to 3 minutes in oil or until golden brown, turning once. Drain shrimp on paper towels. Goes good with orange marmalade sauce.
Nutrition Facts : Calories 1187, Fat 118.3, SaturatedFat 21.5, Cholesterol 71.7, Sodium 202.5, Carbohydrate 25.2, Fiber 1.5, Sugar 10.8, Protein 8.5
BEER BATTER COCONUT SHRIMP
Make and share this Beer Batter Coconut Shrimp recipe from Food.com.
Provided by mermaidmagic
Categories Lunch/Snacks
Time 30m
Yield 5 appetizers
Number Of Ingredients 7
Steps:
- In a large bowl, mix together beer, eggs, milk and flour.
- Dredge the shrimp through this batter, then dip it in a second time.
- Roll in coconut.
- Deep fry until golden brown.
Nutrition Facts : Calories 663.3, Fat 36.8, SaturatedFat 28.8, Cholesterol 250.5, Sodium 150.3, Carbohydrate 62.3, Fiber 9.1, Sugar 3.9, Protein 21.1
BISQUICK QUICK COCONUT SHRIMP
This is recipe is out the Betty Crocker Bisquick Weeknight M,eals October 2005. These shrimp are very good--a lot of the coconut sticks to the shrimp. they will be covered in the coconut! the sauce is just okay maybe you know of a better one.... though it is a good basic sauce for these.
Provided by ICook4dannyPuddin
Categories Spring
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat shrimp dry with paper towels.
- Add Bisquick mix, eggs and milk and mix well then add shrimp gently, stir to coat well.
- In skillet heat over oil over medium heat to 375°F.
- Place half of the coconut on a dish ( add the other half after coating half of the shrimp) cooking in batched remove shrimp one at a time from the batter and coat with coconut, place in oil in single layer, cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink. drain on paper towels.
- Mix chilli sauce and apricot preserves to make the dipping sauce for the shrimp.
Nutrition Facts : Calories 747.6, Fat 52.2, SaturatedFat 15.5, Cholesterol 187.2, Sodium 845, Carbohydrate 50.5, Fiber 3.2, Sugar 27.9, Protein 21.2
TWICE-COOKED COCONUT SHRIMP
Make and share this Twice-Cooked Coconut Shrimp recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F.
- Peel, de-vein, and wash the shrimp; dry well with paper towels.
- In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
- Place the coconut into a shallow dish or pan.
- Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
- Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
- Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
- While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
- Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.
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