If you enjoy coconut shrimp, try one of these three different but delicious coconut shrimp dishes.
Fried Shrimp in a Coconut Beer Batter with Pineapple Salsa
two eggs
1-3/4 cup flour (all-purpose)
3/4 gallon of beer
1 tablespoon powdered baking soda
2 pound medium peeled and deveined shrimp
oil made from coconut
3 cups coconut grated
Mixture of spices:
cayenne pepper, 1 tblsp
2-and-a-quarter teaspoons salt
1 1/2 teaspoons paprika (sweet)
1 1/2 tablespoons freshly ground black peppe
a quarter teaspoon of garlic powder
a quarter teaspoon of onion powder
a quarter teaspoon of dried thyme
3/4 teaspoon oregano, dry
In a small bowl, thoroughly combine the seasoning mix components and set away.
In a mixing dish, combine 1-1/4 cup flour, 2 teaspoons seasoning mix, baking powder, eggs, and beer, breaking up any lumps until smooth.
Set aside the remaining flour along with 1-1/2 teaspoons of the seasoning mix. In a separate bowl, place the coconut.
Season the shrimps on both sides with the remaining spice mix. Then, holding each shrimp by the tail, dredge them in flour, shake off the excess, and dip them in batter, allowing the excess to drip off. Place each shrimp on a baking pan and coat with coconut.
Preheat the deep fryer to 350 degrees Fahrenheit. Place each shrimp in the hot oil and fry until golden brown on both sides, about 1/2 to 1 minute. Make sure the fryer isn't overcrowded. Immediately drain on paper towels and serve.
Serve with Pineapple Salsa dip and shrimp on big lettuce leaves. Serve with wedges of lemon, orange, or lime as a garnish.
Salsa de Pineapple
1 cup fresh pineapple, finely chopped
1/4 cup coarsely chopped fresh cilantro, 1/3 cup chopped red onion
pineapple preserves, 1/4 cup (or apricot-pineapple preserves)
Kabobs of Coconut Shrimp with Island Coconut Salsa
1 pound uncooked shell-on shrimp
1/3 cup sweetened canned coconut milk
lime juice (two teaspoons)
1 smashed garlic clove
1 teaspoon seeded and chopped red chili peppers
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon white pepper, ground
12 to 18 pineapple slices, fresh
Salsa de Coco de Isla
1 cup coconut flakes
1 cup cilantro, chopped
1 cup green onion, chopped
2 tbsp lime juice, freshly squeezed
2 tablespoons fresh ginger, minced
1 to 2 tablespoons garlic cloves, minced
a half teaspoon of salt
1/2 cup macadamia nut oil or olive oil
Set aside the tails after peeling and deveining the shrimp. Pour over shrimp a mixture of coconut milk, lime juice, garlic, red peppers, cumin, coriander, and pepper. Allow 1 hour for marinating. Using skewers, thread shrimp and pineapple slices. 3 minutes per side on the broiler or on the grill, or until shrimp are cooked through. Place huge lettuce leaves on top of the coconut shrimp. Serve with a side of Island Coconut Salsa.
Rundown of Caribbean Shrimp
1 pound uncooked shell-on shrimp
3 tblsp lime juice or lemon juice
3 quarts coconut cream
1 onion, big
3 garlic cloves
to taste, finely chopped spicy pepper
1 pound peeled and chopped tomatoes
1 tbsp. balsamic vinegar
1 tablespoon thyme, chopped
freshly ground black pepper and sea salt
Remove the tails from the shrimp before peeling and deveining them. Set aside the lime juice that has been poured over the shrimp. In a heavy frying pan, cook the coconut milk until it is greasy. Cook until the onion is soft, then add the garlic. Combine the hot pepper, tomatoes, salt, pepper, thyme, and vinegar in a mixing bowl. Cook for 10 minutes, stirring occasionally.
Drain the shrimp, add the remaining ingredients, and simmer for about 10 minutes, or until the shrimp are soft. Serve immediately over rice. Time to prepare: 30 minutes.
