Coconut Fried Shrimp With Dipping Sauce Bobby Deen Food

AIR FRYER COCONUT SHRIMP

Steps:

• Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
• Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
• Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
• Preheat the air fryer to 385 degrees. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
• Serve the coconut shrimp with some sweet chile sauce for dipping.

COCONUT SHRIMP

Steps:

• Combine coconut, chiles, garlic, cilantro and lime juice in a shallow dish. Marinate shrimp in mixture for 1/2 hour. Season with salt and pepper and grill about 3 minutes on each side, or until just cooked through.

NEELY'S JUMBO COCONUT SHRIMP

Steps:

• Preheat oil in a deep-fryer to 350 degrees F.
• Butterfly shrimp and set aside.
• In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
• Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
• Mix all ingredients in a small bowl.

COCONUT FRIED SHRIMP

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.

COCONUT FRIED SHRIMP

Steps:

• Mix batter ingredients (first 5 ingredients) until well blended; some lumps in your batter are okay.
• Dip shrimp, one at a time in the batter, roll in coconut to coat, and place on wax paper.
• Heat 1/4-inch of oil in skillet. (To test is oil is hot enough for frying, take a chunk of bread and place it in the oil; if it crisps easily, it's ready).
• Fry shrimp 7-8 at a time for 1 minute on each side until golden brown.
• Drain on paper towels.
• Serve with your favorite dipping sauce.
• TIP: further chop the coconut so it is fine. This prevents clumping.

PAULA DEEN'S COCONUT SHRIMP WITH ORANGE MARMALADE DIPPING SAUCE

Steps:

• In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
• Place flour, eggs, and bread crumb mixture into 3 separate bowls.
• Dredge the shrimp in flour and shake off excess.
• Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
• Finally, coat the shrimp thoroughly with the bread crumb mixture.
• Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
• In a large Dutch oven, heat several inches of oil to 350 degrees F.
• Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying.
• Drain on paper towels.
• For the Dipping Sauce:
• Heat the marmalade in a small saucepan over low heat and thin with rum as desired.

COCONUT FRIED SHRIMP

Steps:

• Mix coconut, flour, salt and pepper. Dip shrimp in egg; roll in coconut mixture.
• Heat oil in large deep skillet on medium heat to 325°F.
• Add shrimp; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedges or a sauce, if desired.

DEEP FRIED COCONUT SHRIMP

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.

COCONUT FRIED SHRIMP

Steps:

• Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
• Press to flatten on your cutting board.
• Dredge the shrimp in the flour, shaking off excess.
• Then dip into the egg whites and then into the coconut.
• Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
• Drain on a clean paper bag.
• To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
• Serve warm dipping sauce with fried shrimp.

COCONUT SHRIMP AND DIPPING SAUCE...JUST LIKE THE RESTAURANT

Steps:

• *Caution when making this recipe make sure that the oil is not too hot, for the shrimp will burn on the outside and be raw inside.
• In a large plate, place 1 cup corn starch and set aside.
• In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
• In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
• Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
• Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
• Do not overcrowd pan to avoid a drop in temperature.
• Place on colander to drain.
• Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy!

VOLCANIC SHRIMP WITH DIPPING SAUCE

Steps:

• Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
• Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
• Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.
• Preheat grill to 450ºF.
• Place shrimp on grill and cook 2 minutes per side, until pink and firm.
• Remove from grill and serve with dipping sauce.

COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN

Steps:

• Dipping Sauce:.
• Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
• In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
• Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
• In a wide shallow bowl, toss the coconut and bread crumbs together.
• Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
• Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
• Serve the shrimp with the dipping sauce.