Hawaiian Coconut Shrimp Food

COCONUT-LIME MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

HAWAIIAN COCONUT SHRIMP WITH SWEET AND SOUR SOY SAUCE

Steps:

• Mix flour, sea salt and pepper on a large plate.
• lightly beat egg whites in a medium bowl.
• spread coconut on another large plate.
• dip shrimp in flour then in egg whites.
• roll each shrimp in coconut until well covered.
• heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
• Soy Sauce:.
• Mix all ingredients and stir until sugar is dissolved.
• makes 1 cup.
• Serve shrimp with sweet and sour soy sauce.

HAWAIIAN COCONUT SHRIMP

Steps:

• SAUCE: mix together all ingredients and set aside.
• SHRIMP: Peel and devein shrimp, leaving the tails on.
• Rinse and drain.
• In Bowl 1, place 1/4 cup all-purpose flour.
• In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
• In Bowl 3, place flaked coconut.
• Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
• Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
• At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
• In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
• Drain on paper towels.
• Repeat process until all shrimp are cooked.
• Serve with Honey Mustard Sauce.
• Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.

COCONUT SHRIMP

Steps:

• Mix beer, egg, milk, flour, salt, sugar and baking powder.
• Dredge shrimp in batter mixture then redip a second time. Roll in coconut then let rest about 10 minutes.
• Heat oil and deep fry until golden.

ISLAND COCONUT SHRIMP

Steps:

• Heat oil in a pan on medium low (if oil is too hot the breading will fall off).
• Butterfly the shrimp; leave tail on.
• Spread flour on a plate.
• Mix eggs into a small bowl.
• Mix bag of panko and 1 cup of coconut into medium bowl
• Sprinkle a little garlic salt each shrimp.
• Cover the shimp with flour on plate.
• Dip flour covered shrimp into egg untill wet.
• Place shrimp into panko/coconut bowl and squeeze the batter on.
• Cook in oil until golden brown.