Tempura Battered Coconut Shrimp

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

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.

Caribbean Coconut Shrimp

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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Coconut Shrimp Tempura

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

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

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

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

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

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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Coconut Shrimp Kabobs with Island Coconut Salsa

• 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.

• • • • •

Dianne's best selling book, "Coconut Oil Diet Secrets" reveals how thousands of people are losing weight and getting healthier with coconut oil diets. For a limited time, we are offering this ebook FREE at Coconut-Oil-Diet.com. Go to the site now and start losing weight today!

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Coconut Beer Batter Fried Shrimp with Pineapple Salsa

• 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.

• • • • •

Dianne's best selling book, "Coconut Oil Diet Secrets" reveals how thousands of people are losing weight and getting healthier with coconut oil diets. For a limited time, we are offering this ebook FREE at Coconut-Oil-Diet.com. Go to the site now and start losing weight today!

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Restaurant Sytle Coconut Shrimp

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

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