Island Coconut Shrimp Food

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 SHRIMP

Steps:

• Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
• Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
• Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
• TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA

Steps:

• Peel,and devein shrimp, retaining tails; set aside.
• Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
• Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
• Arrange coconut shrimp on large lettuce leaves on individual serving plates.
• Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.

ISLAND COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

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.

COCONUT SHRIMP RECIPE

Steps:

• Gather the ingredients.
• Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
• Make the batter by first mixing the dry ingredients together: flour, baking powder, and salt in a bowl.
• Crack the egg into the flour mixture, then add the water, stirring to break the yolk, and form a fairly smooth batter (don't worry if there are a few small lumps).
• Spread coconut over a plate or other dry surface, and set beside the bowl of batter. Then hold the shrimp by the tail, (using tongs make this easier) and dip into the batter.
• Take the batter-coated shrimp and immediately drop it into the coconut, roll it around to make sure it is coated, then lift and place onto a kitchen-paper-covered plate.
• Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. Test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready. Drop a few shrimp at a time into the hot oil, reduce the heat to medium and fry quickly turning frequently. You will need about 20 seconds on each side.
• Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper. Serve hot straight from the pan or accompany with a sweet chili sauce or a fresh mango dip .

ISLAND DREAM GRILLED SHRIMP + PINEAPPLE BOWLS RECIPE

Steps:

• Soak your wooden skewers in water for at least 30 minutes, so they don't burn on the grill.
• To make your marinade; in a medium bowl add fresh pineapple juice, coconut aminos, vinegar, ketchup, honey, ginger, garlic, chili flakes, and sesame oil. Whisk well.
• Reserve 1/2 cup of this marinade (set aside for serving, untouched by the raw shrimp) then add the rest into a large glass bowl or ziplock together with the shrimp. Seal then shake or stir to combine well. Refrigerate to marinate the shrimp for 20-30 minutes.
• Preheat your grill pan or an outdoor grill over medium heat. Skew the marinated shrimp onto skewers as shown.
• Grill your shrimp over medium-high heat for 2 - 3 minutes on each side.
• Meanwhile, drizzle or spray the bell pepper and pineapple with avocado oil or coconut oil. Sprinkle the bell pepper with smoked paprika, sea salt, and pepper.
• On the same preheated grill, grill your bell peppers & pineapple for 2 - 3 minutes on each side, or until nicely charred and heated through.
• To assemble your bowls, divide the cooked brown rice or cauliflower rice equally into 4 serving bowls. Top with the grilled bell peppers and pineapple. Serve with your shrimp skewers as shown.
• Garnish with fresh cilantro and lime wedges and serve with the remaining (reserved - untouched) marinade sauce.
• Enjoy!

COPYCAT RED LOBSTER PARROT ISLE COCONUT SHRIMP

Steps:

• Shrimp:.
• Butterfly the shrimp by inserting the knife 3/4 deep into the flesh from head to tail along the back, making sure not to cut all the way through. Open and flaten each shrimp and set aside.
• Place the beaten egg into a bowl, then combine the shredded coconut, flour, salt and pepper into another bowl. Preheat a frying pan with the grape seed oil on medium high heat. Dip each shrimp first into the beaten egg and then into the coconut and flour mixture. Add the shrimp to the hot oil and fry for 1 minute on each side. Serve with Pina Colada sauce.
• Pina Colada Sauce:.
• Whisk all ingredients together and serve.

COCONUT SHRIMP PIZZA

Steps:

• Equipment:.
• Baking sheet with parchment.
• Skillet.
• Wood Cutting board.
• Heat oven to 425 degrees F. Line a baking sheet with parchment paper. Unroll pizza dough and place on prepared baking sheet, stretching to make into a rectangle. In a small saucepan, melt butter over medium heat with garlic. Brush melted garlic butter on dough and bake for 8 minutes. Set aside.
• In a shallow dish, stir to combine panko, shredded coconut, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place eggs in a separate shallow bowl or dish and beat with a whisk. Coat shrimp in egg then coat in panko and coconut. Place on a plate or tray.
• Heat canola oil in a medium skillet over medium heat. Cook shrimp until lightly golden, about 1-2 minutes per side. Drain cooked shrimp on a towel-lined plate.
• To prepare pizza, top crust with half of the shredded mozzarella, chilis, pineapple, red onion and coconut shrimp. Sprinkle over remaining cheese and bake until crust is golden and cheese is melted, about 6-10 minutes.
• Transfer to a cutting board and garnish with chopped scallions.

COCONUT SHRIMP

Steps:

• Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.