Coconut Orange Shrimp Food

COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE

Steps:

• Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
• Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
• Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
• Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

COCONUT ORANGE SHRIMP

Steps:

• Combine 1/2 cup coconut, banana, hot sauce, orange juice, oil and orange peel in blender; puree.
• Pour mixture into large plastic resealable bag.
• Add shrimp and toss to coat.
• Refrigerate for 1 hour.
• Preheat oven to 450.
• Line 13x9 baking pan with foil.
• Lightly grease foil.
• Sprinkle remaining coconut onto waxed paper.
• Dip shrimp into coconut, pressing firmly on each side to coat.
• Place shrimp on baking pan.
• Bake 6 to 8 minutes or until shrimp are opaque.

COCONUT SHRIMP WITH ORANGE MUSTARD SAUCE

Steps:

• Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
• Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
• Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
• Drain in paper towels.
• Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
• Jan.

COCONUT SHRIMP WITH ORANGE MARMALADE SAUCE

Steps:

• Combine flour, cornstarch, jerk seasoning and paprika in a shallow bowl.
• Pour coconut milk into a second bowl.
• Combine the shredded wheat and shredded coconut in third bowl.
• Lay out cooling racks and place waxed paper underneath them to catch drippings.
• Working in assembly line fashion, hold each shrimp by the tail, coat with the flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
• Melt enough Crisco shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half filled with shortening; heat to 350. (365 for electric fryer).
• Fry 6 or 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350 (365 for electric fryer) before frying each batch.
• As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter.
• Serve hot or warm with orange marmalade sauce.
• Orange Marmalade Sauce:.
• Place all ingredients into a food processor and pulse until almost smooth. Place mixture in a small serving bowl and set aside.

COCONUT SHRIMP WITH SPICY MAYO

Steps:

• Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
• Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
• Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
• Combine the mayonnaise, sriracha and lemon juice in a small bowl.

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 SHRIMP

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.

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

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 SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

COCONUT-LIME SHRIMP

Steps:

• Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
• Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
• Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
• Serve over rice, with remaining cilantro and lime wedges on the side.

COCONUT JUMBO SHRIMP

Steps:

• Peel and devein the shrimp; dry on paper towels.
• Mix the flour, cornstarch, salt and pepper in a medium bowl.
• Add oil and the ice water to the dry ingredients; stir to blend.
• Heat the oil to 350 degrees in an electric skillet.
• Dip the shrimp in the batter, then roll each shrimp in the coconut.
• Fry shrimp for about 4 minutes, or until lightly browned.
• Do not overcook!
• Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
• Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

COCONUT SHRIMP

Steps:

• Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
• Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
• Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
• Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
• Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
• Serve immediately with dip.

COCONUT SHRIMP

Steps:

• Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.