Deep Fried Coconut Shrimp Food

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.

DEEP-FRIED COCONUT SHRIMP

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

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.

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.
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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.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

TWICE-COOKED COCONUT SHRIMP

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.

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.

COCONUT-CRUSTED FRIED SHRIMP

Steps:

• Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

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 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.