usvi-on-line
Coconut Shrimp
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Coconut Shrimp
I have been craving coconut shrimp but have no clue how to make it.
Can you guys send some recipes my way?
Also, a recipe for the sauce you would use with it.
Thanks,
nothintolose
Can you guys send some recipes my way?
Also, a recipe for the sauce you would use with it.
Thanks,
nothintolose
Head to the nearest Red Lobster. They have delicious pino colada dipping sauce.
cheers, Snorkles
<a href="http://www.TickerFactory.com/">
<img border="0" src="http://tickers.TickerFactory.com/ezt/d/ ... t.png"></a>
<a href="http://www.TickerFactory.com/">
<img border="0" src="http://tickers.TickerFactory.com/ezt/d/ ... t.png"></a>
-
Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
Ok here we go:
1 1/2 lbs peeled & deveined shrimp
1/3 cup cornstarch
3/4 tsp salt
1/2 to 3/4 tsp cayenne
3 large egg whites
1 1/2 cups flaked sweetened coconut
Combine cornstarch, salt and cayenne in a shallow dish. Place egg whites in medium bowl, beat with mixer until frothy. Put coconut in a shallow dish.
Working one shrimp at a time: dredge shrimp in cornstarch mixture, dip in egg white, and dredge in coconut. Place on baking sheet coated with cooking spray. When all shrimp is on baking sheet, coat with a light spray of cooking spray. Bake at 400 for 20 minutes (or until shrimp are done), turning halfway through.
For dipping sauce:
Combine 1/2 cup orange marmalade, 1/4 cup dijon mustard, 1/4 cup honey and 1/4 tsp hot sauce.
OK now I'm craving some...
1 1/2 lbs peeled & deveined shrimp
1/3 cup cornstarch
3/4 tsp salt
1/2 to 3/4 tsp cayenne
3 large egg whites
1 1/2 cups flaked sweetened coconut
Combine cornstarch, salt and cayenne in a shallow dish. Place egg whites in medium bowl, beat with mixer until frothy. Put coconut in a shallow dish.
Working one shrimp at a time: dredge shrimp in cornstarch mixture, dip in egg white, and dredge in coconut. Place on baking sheet coated with cooking spray. When all shrimp is on baking sheet, coat with a light spray of cooking spray. Bake at 400 for 20 minutes (or until shrimp are done), turning halfway through.
For dipping sauce:
Combine 1/2 cup orange marmalade, 1/4 cup dijon mustard, 1/4 cup honey and 1/4 tsp hot sauce.
OK now I'm craving some...
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Thanks canucknyc for both recipes!
For those of you that said you would post 'em later, keep 'em coming cuz I will probably try all of them.
When thinking about doing them, I was thinking of the following. First, here, whenever we fry stuff, we just use Zatarain's Fish Fry (on shrimp too): http://shop.zatarains.com/default.php?c ... es_id=1389 so I was thinking of using coconut milk instead of regular milk to dip the shrimp in first, then roll them in coconut flakes then dredge them in the Zatarain's.
I don't know how that would come out so I am gonna try any recipes ya'll post on here first.
Also, I had no clue what kind of sauce to use and I like to try different ones so keep the recipes for the shrimp AND the sauces coming please.
Thanks,
nothintolose
For those of you that said you would post 'em later, keep 'em coming cuz I will probably try all of them.
When thinking about doing them, I was thinking of the following. First, here, whenever we fry stuff, we just use Zatarain's Fish Fry (on shrimp too): http://shop.zatarains.com/default.php?c ... es_id=1389 so I was thinking of using coconut milk instead of regular milk to dip the shrimp in first, then roll them in coconut flakes then dredge them in the Zatarain's.
I don't know how that would come out so I am gonna try any recipes ya'll post on here first.
Also, I had no clue what kind of sauce to use and I like to try different ones so keep the recipes for the shrimp AND the sauces coming please.
Thanks,
nothintolose
-
Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
I tried to find Chip's recipe but it is not written down.
He used cocount milk instead of egg and then panko and cococut. They were very cook but it was hard to keep the coating on, so I thinking that adding the cornstarch or the fish fry would help. The panko cocnut mixture made them super crunchy, which I like.
He used cocount milk instead of egg and then panko and cococut. They were very cook but it was hard to keep the coating on, so I thinking that adding the cornstarch or the fish fry would help. The panko cocnut mixture made them super crunchy, which I like.
-
California Girl
I'm glad this recipe topic came up. I've not cooked it at home, because I assumed the shrimp was breaded with flour and that's a no-no in our house. Sounds very tasty. 
CAG, the Russion Qualude recipe sounds interesting. With all the female hormones swirling around our house right now, it may be just what the doctor ordered. What's in it?
CAG, the Russion Qualude recipe sounds interesting. With all the female hormones swirling around our house right now, it may be just what the doctor ordered. What's in it?
-
California Girl
Hoorayyy! I found my recipe! It's from "Sip to Shore - Caribbean Cocktails & Hors d'oeuvres" by Capt. Jan Robinson.
Coconut Fried Shrimp
Prep time: 30 min.
Cooking time: 15 min.
Serves 8 (but I found out it makes a TON! You might want to half the recipe)
BEER BATTER:
1 cup flour (sorry pj!)
1 tsp. baking powder
1/2 tsp. white pepper
Dash of salt
1 can beer
2 lbs. medium to large shrimp
Flour for dredging
1 10 oz. bag flaked or shredded coconut
Oil for frying
SAUCE:
1 medium jar orange marmalade
2 tsp. Dijon mustard
Sift dry ingredients for batter, add beer and let sit. Batter will expand, so add beer as needed, but do not make it too thin. Clean shrimp leaving tails intact. Wash shrimp and pat dry with paper towels. Heat oil in heavy skillet or deep fryer. Dredge each shrimp in flour, dip in batter, and then roll in coconut. Fry until golden brown. Drain on paper towels. While shrimp are hot, mix sauce and spoon over shrimp (I prefer the sauce on the side for dipping). They are very rich. Shrimp may be prepared ahead of time and put in refrigerator until time to fry them (we had coconut shrimp for about 4 days!)
I think this is the best Coconut Shrimp I've ever had, and I've had it lots of places!
Pjayer: I'll post the Russian Quaalude recipe over on the cocktail thread!
Coconut Fried Shrimp
Prep time: 30 min.
Cooking time: 15 min.
Serves 8 (but I found out it makes a TON! You might want to half the recipe)
BEER BATTER:
1 cup flour (sorry pj!)
1 tsp. baking powder
1/2 tsp. white pepper
Dash of salt
1 can beer
2 lbs. medium to large shrimp
Flour for dredging
1 10 oz. bag flaked or shredded coconut
Oil for frying
SAUCE:
1 medium jar orange marmalade
2 tsp. Dijon mustard
Sift dry ingredients for batter, add beer and let sit. Batter will expand, so add beer as needed, but do not make it too thin. Clean shrimp leaving tails intact. Wash shrimp and pat dry with paper towels. Heat oil in heavy skillet or deep fryer. Dredge each shrimp in flour, dip in batter, and then roll in coconut. Fry until golden brown. Drain on paper towels. While shrimp are hot, mix sauce and spoon over shrimp (I prefer the sauce on the side for dipping). They are very rich. Shrimp may be prepared ahead of time and put in refrigerator until time to fry them (we had coconut shrimp for about 4 days!)
I think this is the best Coconut Shrimp I've ever had, and I've had it lots of places!
Pjayer: I'll post the Russian Quaalude recipe over on the cocktail thread!