Coconut Shrimp Recipes

Coconut Shrimp Soup

2011-10-15T18:22:00.000-07:00

Ingredients:

1 tablespoon coconut oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1/4 - 1/2 teaspoon red pepper flakes (depending on your preference)
3 carrots (halved lengthwise, and sliced thin or julienned)
1 (13 1/2 ounce) can coconut milk
3 cups filtered water
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 lbs large shrimp, peeled, deveined and tails removed
1/4 cup fresh lime juice
1/4 cup chopped fresh lemongrass (optional)
sea salt to taste

Garnish with your choice of:

4 scallions, thinly sliced and 1 tablespoon chopped fresh cilantro OR
2 tablespoons flaked coconut

Directions:

Heat oil in a large saucepan over medium-low heat. Add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, lemongrass, coconut milk and water.

Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.

Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are just tender, about 4 minutes.

Add shrimp to the pot, and stir for about one minute until the shrimp is opaque. Remove pot from the heat, and stir in lime juice and salt.

Ladle into serving bowls, and garnish with cilantro and scallions or flaked coconut.

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Shrimp in Coconut Milk

2011-07-23T17:18:00.001-07:00

Ingredients:

1 1/2 pounds large size shrimp
1 tablespoon ghee (clarified butter) or coconut oil
2 onions, thinly sliced
2 garlic cloves, crushed
1 teaspoon fresh ginger, finely grated
2 red chili peppers (or fresh green peppers)
1 teaspoon ground turmeric
8 curry leaves
2 cups coconut milk
1 teaspoon salt
1 lemon juice to taste

Directions

Wash shrimp, shell and devein. Heat ghee or coconut oil and fry onions, garlic and ginger until onions are soft but not browned. Add chilies, turmeric, and curry leaves and fry 1 minute longer. Add coconut milk and salt and stir while bringing to simmering point. Simmer uncovered for 10 minutes, then add shrimp and cook 10-15 minutes more. Remove from heat and add lemon juice to taste.

• • • • •

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Easy Coconut Shrimp

2011-03-04T10:01:00.002-07:00

6 tablespoons butter
1/4 cup blanched sliced almonds
1/2 cup unsweetened flaked coconut
2 pounds raw shrimp, shelled and deveined

1 1/2 teaspoons sea salt
1/8 teaspoon Tabasco
1 tablespoon chopped shallots (or green onions)
1 cup coconut milk
2 tablespoons currants (optional)

Melt half the butter in a skillet. Saute the almonds and coconut until delicately browned. Remove. Melt the remaining butter in the skillet. Saute the shrimp 4 minutes. Add the salt, Tabasco, coconut milk, shallots, currants and the browned almonds and coconut. Cover and cook over low heat for 5 minutes. Serves 6-8.

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Indian Style Mustard Coconut Shrimp

2011-01-25T17:23:00.000-07:00

Ingredients:

    •    3/4 pound fresh shrimp, shelled and de-veined
    •    1 cup coconut milk (do not substitute coconut cream)
    •    1 jalapeno pepper, minced
    •    1 tablespoon fresh ginger, minced
    •    3/4 teaspoon sea salt
    •    2 1/2 tablespoons lime juice
    •    2 teaspoons fresh diced shallots (or green onions)
    •    3 tablespoons coconut oil
    •    1 tablespoon whole brown mustard seeds (or yellow if you don't want it as strong)
    •    2 onions, finely sliced
    •    Cooked basmati rice to serve with it.

Preparation:

Combine coconut milk, jalapeno pepper, ginger, salt, lime juice and shallots for a marinade. Add the shrimp, and allow the shrimp to absorb the marinade for at least an hour. It's fine to marinade the shrimp longer, but store it in the refrigerator if you do so.

After the shrimp have been in the marinade at least an hour, heat a large 12-inch cast-iron pan (or equivalent) with the coconut oil. When the oil is hot, add the mustard seeds and cover the pan. After several moments the seeds will begin to pop, like popcorn. Shake the pan a little.

When the popping has stopped, remove the lid and add the onions. Stir the onions into the popped mustard seeds. Reduce the heat slightly, and cover the pan until the onions are translucent (2-3 minutes).

When the onions are done, remove the lid and add the shrimp along with all the marinade liquid. Saute until the shrimp are cooked and turn an orange-pink color. Reduce the heat further and cook until the liquid thickens a bit.

Serve hot over a bed of organic brown basmati rice.

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Tempura Battered Coconut Shrimp

2010-06-16T17:20:00.003-07:00

Ingredients

1 cup rice flour
1 quart soda water
1/2 cup unsweetened coconut flakes
1 pound jumbo size shrimp
Coconut Oil

Directions

Mix the flour and soda water; stir just until combined. Dip the shrimp into the batter, then roll in coconut flakes. In a wok, deep-fat fryer or 2-quart saucepan, heat 1 1/2 to 2 inches of coconut oil to 350 degrees. Deep fry until golden brown. Drain on paper towels. and serve warm with Tempura Sauce (see below).

Tempura Dipping Sauce

In a saucepan combine: 1/4 c. sake or dry sherry, 1/4 c. soy sauce, and 1 tsp. sugar.

Bring to boiling; stir until sugar dissolves. Serve warm. Makes 1 1/2 cups.

• • • • •

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Chinese Fried Coconut Cream Shrimp

2009-12-21T20:03:00.005-07:00

Ingredients:

1 can coconut cream
1 lb. peeled and deveined shrimp
1/4 tsp ground cayenne
1/2 tsp salt
2 cups all purpose flour
3 Tbsps heavy cream
2 Tbsps sherry
1 Tbsp flour
2 Tbsps water

Preparation:

Reserve 1/4 cup of coconut cream.

Add cayenne and salt to the remaining coconut cream.

Dip shrimp in coconut mixture then flour. Repeat with all the shrimp.

Fry shrimp in hot coconut oil until golden brown. Drain.

Sherry Coconut Cream Sauce:

Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling. Mix water and flour together and add to boiling mixture to thicken. Serve with fried shrimp.

Amazing Grilled Coconut Rum Shrimp Skewers

2009-10-17T11:28:00.003-07:00

Ingredients:

1 lb. Medium-Size Fresh Shrimp
2 Tablespoons Malibu Rum (Coconut)
1/4 cup Butter
1/2 cup Flaked Coconut
1/2 cup Sugar
1 Egg Yolk (beaten)
2 Tablespoons Water
Prosciutto
Skewers

Directions:

In a large pan soak skewers for 1 hour or until completely wet.

Rinse shrimp, and add to skewers when ready. Wrap shrimp with the Prosciutto use tooth picks to hold into place.

Prepare the sauce. In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook & Stir over medium-low heat for 5-6 minutes or until sugar dissolves and mixture boils. Remove from heat and add rum.

Spread the sauce on the shrimp skewers and sprinkle with coconut. Grill to perfection! Usually 2-3 minutes per side.

• • • • •

Spicy Shrimp With Coconut

2009-02-09T14:41:00.005-07:00

12 fresh shrimp (about 8-10 oz), cleaned, without shell
1-2 tsp. red chili paste
2 tsp. sugar
3 tbsp. shredded coconut
2 tsp. coconut oil

Put oil in frying pan and heat on medium heat, then turn the heat down to low. Add sugar, chili paste and coconut and stir well. Add shrimp immediately and continue stirring for about 5 minutes (or until you notice that shrimp are done). Serve warm as appetizer with a toothpick and crackers.

• • • • •

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Sweet-Hot Coconut Shrimp

2008-10-24T17:04:00.002-07:00

Ingredients:

1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
1/2 cup coconut milk
Sweet-hot chili sauce
2 cups thinly sliced English cucumber

Instructions:
In a bowl, mix shrimp, coconut milk, and 2 tablespoons sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day.

Thread shrimp onto 8 to 10 soaked wooden skewers. Place on a rack in a 10- by 15-inch broiler pan.

Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part, 5 to 6 minutes.

Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more tablespoons chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.

Makes 8 to 10 small-plate servings.

• • • • •

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Thai Coconut Shrimp

2008-10-13T16:05:00.003-07:00

1/2 cup coconut milk
1/4 cup fresh lemon juice
2 tablespoons coconut oil
1 tablespoons grated lemon zest
2 tablespoons chopped fresh basil
2 tablespoons chopped cilantro
2 tablespoons chopped mint
1 tablespoon grated fresh gingerroot
2 garlic cloves, finely chopped
1 1/2 lbs. jumbo peeled shrimp

Directions: In a small bowl, combine coconut milk, lemon juice, and oil. Stir in remaining ingredients except shrimp. Place shrimp and marinade in large plastic food-storage bag. Refrigerate, turning occasionally, for 30 minutes.

Grill, turning once, until shrimp is opaque and cooked through, 6 to 8 minutes. Serve with your favorite dipping sauce. The exotic flavor of the marinade also lends itself well to scallops and chicken. Serves 4.

• • • • •

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Caribbean Coconut Shrimp

2008-10-13T16:01:00.004-07:00

2 lb. med. shrimp, cleaned
1 cup flour
1 cup dry white wine
1 teaspoon salt
1 teaspoon pepper
2 cups grated coconut (fresh if possible)
Mango Sauce (see below)

In medium bowl, combine flour, salt and pepper. Mix in wine and add shrimp to batter. Heat one inch of oil in a large saucepan. Remove shrimp from batter and dredge in coconut. Fry until lightly browned. Drain on paper towels. Serve with Mango Sauce. Serves 4 as an appetizer, or a light main course.

Mango Sauce

Combine:
4 tablespoons mango marmalade (pineapple, apricot, or peach may also be used.)
1 tablespoon Dijon mustard
4 tablespoons orange juice

• • • • •

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Grilled Coconut-Rum Shrimp

2008-05-31T21:04:00.003-07:00

Ingredients:
1 1/2 pound medium-large shrimp, peeled and deveined
1/3 cup coconut-flavored rum such as Malibu
2 tablespoons packed light brown sugar
1 1/2 tablespoon grated fresh ginger
1 1/2 tablespoon lime juice
1 1/2 tablespoon soy sauce
3 cloves garlic, minced

Curried Peanut Sauce (see below)

Directions:

Prepare curried peanut sauce (see below). Let stand at room temperature 1 hour before serving.

In a glass dish, combine shrimp, rum, brown sugar, ginger, lime juice, soy sauce and garlic. Cover and marinate at room temperature for 30 minutes. Stir occasionally.

Remove shrimp from marinade, reserving marinade, and thread them onto flat metal skewers.

Grill shrimp, basting with the reserved marinade and turning them once, until just cooked through, about 6 to 7 minutes. Slide shrimp from skewers. Shrimp can be served hot or warm.

Curried Peanut Sauce

1/2 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
3 tablespoons coconut milk
2 Serrano chilies, stemmed and chopped
2 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 1/2 tablespoon coconut-flavored rum
1 clove garlic, chopped
3/4 teaspoon curry powder

Combine all ingredients in blender or food processor. Process until smooth.

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Coconut Shrimp Tempura

2008-04-19T16:00:00.004-07:00

1 pound large shrimp, peeled, deveined, tails removed
1 (13 1/2-ounce) can coconut milk
coconut oil for deep frying
2 cups all-purpose flour
2 eggs, whisked
2 cups bread crumbs
1 1/2 cups sweetened shredded coconut, finely chopped in food processor

Mango-Mint Dipping Sauce (see recipe below)

Place shrimp in a medium bowl and pour coconut milk over them. Stir once, then cover and refrigerate at least six hours or overnight.

When ready to cook, heat oil, about 3 inches deep, in a deep pan or fryer.

Set three bowls in a row on your countertop or table: one with the flour, one with the whisked eggs and the final one with the bread crumbs and chopped coconut, mixed together.

Drain the shrimp. Working quickly, dredge each shrimp in the flour, then dip in the eggs and then roll in the bread crumb and coconut mixture. Place on a tray.

When all of the shrimp have been coated in this manner, refrigerate at least 10 minutes to allow coating to set.

Test the oil to make sure itʼs ready for frying by dropping a bit of the bread crumb and coconut mixture in the fryer. If it sizzles immediately and rises to the surface of the oil, browning quickly, the oil is ready.

Carefully place as many of the shrimp as will fit without touching in the oil; cook until coating is lightly browned, 3 to 4 minutes. Remove and drain on paper towels or brown paper. Serve warm with chilled Mango-Mint Dipping Sauce.

Mango-Mint Dipping Sauce
1 cup fresh or frozen mango (about 1 medium)
2 tablespoons granulated sugar
4 fresh mint leaves
1/4 cup plain yogurt

Puree the mango in a blender or food processor. Add the sugar, mint leaves and yogurt and blend until well combined. Chill for 1 hour.

• • • • •

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Crispy Oven Baked Coconut Shrimp #1

2008-03-26T16:05:00.005-07:00

Ingredients:

24 medium Shrimp
3/4 cup flour
1/2 teaspoon garlic and herb seasoning
1 egg, well beaten
1/4 teaspoon black pepper
1/4 cup shredded coconut
Mango Sauce

Directions:

Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray.

Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with Mango Sauce or your choice of dipping sauce. Makes 4 servings.

Mango Sauce

Combine:
4 tablespoons mango marmalade (pineapple, apricot, or peach may also be used.)
1 tablespoon Dijon mustard
4 tablespoons orange juice

• • • • •

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Oven Baked Coconut Shrimp #2

2008-03-26T15:34:00.005-07:00

Ingredients:

28 large shrimp (about 1 1/2 pounds), peeled, deveined, tails intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
3 large egg whites
1 1/2 cups flaked sweetened coconut
Nonstick cooking spray
Pineapple Salsa

Directions:

Heat oven to 400° F. Rinse shrimp in cold water; drain well on paper towels until dry.

Combine cornstarch, salt and red pepper in shallow dish; stir with whisk. Place egg whites in medium bowl and beat with electric mixer at medium-high speed until frothy, about 2 minutes. Place coconut in shallow dish.

Coat baking sheet with nonstick cooking spray. Working with 1 shrimp at a time: Dredge in cornstarch mixture, dip in egg white, then dredge in coconut, pressing gently with fingers. Place shrimp on prepared sheet. Repeat with remaining shrimp. Lightly coat shrimp with cooking spray.

Bake 20 minutes or until shrimp are done, turning after 10 minutes. Serve shrimp with Pineapple Salsa or your choice of dipping sauce. Makes 4-5 servings.

Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Directions: Combine ingredients and gently toss.

• • • • •

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Pan-fried Fresh Coconut Shrimp

2008-03-24T17:15:00.002-07:00

Ingredients:

1 c. flour (more if needed)
2 eggs
1 1/2 c. finely grated fresh coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
sea salt
ground black pepper
4-5 tablespoons clarified butter or olive oil
Lime wedges

Apricot Dipping Sauce (see below)

Directions:

Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium flame. Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut. Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels.

Serve with lime wedges and Apricot Dipping Sauce.

Apricot Dipping Sauce

Combine:
1 cup of apricot jam
1 teaspoon prepared horseradish
1 dash of salt
1 tablespoon lime juice

• • • • •

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Basic Coconut Shrimp

2008-02-16T20:52:00.005-07:00

Many of these recipes have a suggestion for a dipping sauce, but you are encouraged to try new and different sauces instead, if you wish.

Ingredients:
1 lb. medium shrimp
1 quart coconut oil
1 (12 oz.) bottle plain seltzer water
1 cup plus 2 tablespoons all-purpose flour
1 cup shredded coconut
Honey Mustard Sauce (see below)

Heat oil in deep 2 quart saucepan over medium high heat to 350 degrees. Pour seltzer in to medium size bowl. Using wire whisk, beat in 1 cup flour, 1/4 cup at a time. Spread 2 tablespoons flour in shallow dish. Spread coconut in second dish. Working with 4 shrimp at a time, dust each with flour, coat with batter, and then roll in coconut. Fry in hot oil 1 1/2 to 2 minutes until golden. Drain on paper towels. Serve with Honey Mustard Sauce.

Honey Mustard Sauce

Stir together:
1/3 cup sour cream
1/3 cup Dijon style mustard
1/3 cup honey
3/4 teaspoon ground red cayenne pepper
1/4 teaspoon salt

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The Simplest Coconut Shrimp Recipe

2008-01-18T14:57:00.003-07:00

Ingredients:

24 large raw shrimp -deveined
1/2 cup all purpose flour
2 eggs
3 cups shredded coconut
coconut oil for frying
Simple Shrimp Sauce

Directions:

Dredge shrimp in flour, then eggs. Roll the shrimp through the shredded coconut, covering well. Deep fry shrimp at 375 degrees F. until they are golden brown.

Simple Shrimp Sauce

Mix cocktail sauce with crushed pineapple and serve.

• • • • •

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Caribbean Shrimp Run Down

2008-01-08T18:56:00.001-07:00

1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

• • • • •

Coconut Shrimp Kabobs with Island Coconut Salsa

2008-01-08T18:54:00.003-07:00

1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

• • • • •

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2008-01-08T18:52:00.003-07:00

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:

1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350�F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

• • • • •

Restaurant Sytle Coconut Shrimp

2007-10-22T12:05:00.002-07:00

Coconut Shrimp (Outback Steakhouse® Style)

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tablespoons sugar
1/2 teaspoon salt 1
2 jumbo shrimp
coconut oil for frying

Orange Marmalade Dipping Sauce (see below)

Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix well with electric mixer, cover and refrigerate for at least 1 hour.

Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees F. Use enough oil to cover the shrimp completely.

Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before dipping in batter. Dip one shrimp at a time into the batter, coating generously.

Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown. Flip the shrimp over halfway thru cooking time. Drain on paper towels. Serve with one of the Marmalade Sauces below on the side. Serves 4.

Orange Marmalade Dipping Sauce #1

1/2 cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish
1 dash of salt

Combine in a small bowl and refrigerate for at least one hour.

Orange Marmalade Dipping Sauce #2

1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
4 drops Tabasco sauce

Combine in a small bowl and refrigerate for at least one hour.

Fried Coconut Shrimp with Pina Colada Sauce

2007-10-22T11:57:00.003-07:00

Fried Coconut Shrimp with Pina Colada Sauce (Red Lobster® Style)

1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 cup liquid pina colada drink mix
2 tablespoons powdered sugar
1/3 cup spiced rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple – drained Pina Colada Sauce (see below)

Directions: Place 1 cup corn starch in a bowl; set aside. Combine 1 cup pina colada drink mix, powdered sugar, and rum in a separate bowl; set aside. Combine bread crumbs, 1/2 cup corn starch, and coconut flakes in a separate bowl; set aside.

Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture.

Carefully drop each coated shrimp into 375 degree F coconut oil, fry until golden brown; drain on brown paper bags. Use Pina Colada Sauce for dipping. Serves: 4.

Pina Colada Sauce

Combine: 1/2 cup liquid pina colada drink mix
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained

The Best Coconut Shrimp Recipes Ever!

2007-10-08T14:15:00.000-07:00

Do you love coconut shrimp?

Are you wondering how to make coconut shrimp like Red Lobster, Outback Steakhouse, or your favorite restaurant does?

We have put together "The Best Coconut Shrimp Recipes Ever!" blog just for you.

This blog will have something for all coconut shrimp lovers. It will include:

* Recipes for coconut shrimp like Red Lobster and the Outback Steakhouse serve.

* Fried coconut shrimp recipes.

* Baked coconut shrimp recipes.

* Tai coconut shrimp recipes.

* Even coconut milk and coconut curry shrimp recipes.

Plus we are including a special bonus-- the best coconut shrimp dipping sauce recipes you ever tasted!

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Just keep checking back and we will update this blog with new coconut shrimp recipes all the time.

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The Best Coconut Dessert Recipes Blog

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Coconut Oil Diet Recipes Blog

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