USVI-On-Line

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

Head to the nearest Red Lobster. They have delicious pino colada dipping sauce.

I am also interested. I just got a large, deep pot that would be good for frying. The frozen stuff done in the oven just isn't the same.

I have a recipe for baked coconut shrimp, if you're interested. It's at home though, can't share till later!

I have a recipe at home (for the fried kind). I'll post it later this evening or tomorrow.

For a dipping sauce, I used to serve one of two--ornage marmalade doctored up with some hot sauce, or else a sweet Thai chili sauce.

I am interested in both versions. When I said in the oven, I was talking about the frozen stuff from the grocery store.

I will look for mine too. I make a similar sauce to Liamsaunt. Orange marmalade, crushed (drained) pineapple and hot sauce

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...

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

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.

Think chinese - egg white, water, corn starch and coconut - panko is tasty too

Cheers, RickG

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?