whats the reecipe for coconut shrimp?

Answer 1

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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DIRECTIONS:
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Answer 2

Twice-Cooked Coconut Shrimp
Submitted by: Holly
"Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!"
Original recipe yield: 6 servings.
Prep Time:30 MinutesCook Time:15 MinutesReady In:45 MinutesServings:6 (change)

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INGREDIENTS:
1 1/2 pounds large shrimp - peeled and deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce

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DIRECTIONS:
Peel, devein and wash shrimp. Dry well on paper towels.
Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.

Answer 3

2 lbs jumbo raw shrimp
1/2 cup soy flour
1/2 cup Atkins corn bread mix
1 Tbs salt
1/2 Tbs freshly-ground white pepper
2 Tbs vegetable oil
1 cup ice water
Oil, for deep frying
2 cups freshly-short-shredded coconut
= (fresh is preferred, but can used
unsweetened dried)
=== SAUCE ===
1/2 Tbs orange extract
1/4 Grey Poupon country mustard
1/4 tsp orange zest, (from fresh orange)
1 tsp Splenda - (to 3), to taste
3 drops Tabasco sauce - (to 4)


Peel, devein, and wash shrimp. Make sure you dry them very well on paper towels. Set aside.

In a bowl, mix all dry ingredients for batter (except coconut). Add 2 tablespoons oil and the ice water. Stir to blend.

Heat oil to 350 degrees in deep fryer or electric skillet.

Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp into batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 or 5 minutes each.

Bake at 300 degrees for 5 minutes to finish cooking the shrimp.

Combine all sauce ingredients and serve with shrimp. These shrimp can be served as a main course or appetizer.
hope you like it my 11 year old LOVES It

Answer 4

It's no different from breading anything else. Make an assembly line. Your first plate has flour, your second plate has egg, and your third plate has a mixture of breadcrumbs and coconut. You can buy your shrimp already peeled and deveined. I sprinkle some grill seasoning on the shrimp, then cover them in flour, cover them in egg, the stick as much of the breadcrumb/coconut mixture as i can to them. Drop them in a pan with about an inch of veggie oil for about 2 mins on each side. I use medium heat. If you get tiny popcorn shrimp, you may only have to do a minute on each side, or if you get super jumbbo shrimp it might be 3 mins on each side. Cool them on some folded papertowels so the grease gets soaked up.

Answer 5

COCONUT SHRIMP

1 lb. med. shrimp
1 qt. vegetable oil
1 (12 oz.) bottle plain seltzer water
1 c. plus 2 tbsp. all-purpose flour
1 (3 1/2 oz.) can shredded coconut
Honey mustard sauce (recipe 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, and 1/4 teaspoon salt.

Answer 6

Coconut ShrimpI

Yields: 6 servings

"These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste."
INGREDIENTS:
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder 1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

DIRECTIONS:
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce

Answer 7

uh... coconut shreddings and shrimp and seasoning

Answer 8

make a tempura batter then coat with coconut and deep fry

Answer 9

put the shrip in the coconut and shake it all up!

Answer 10

Use Girl360's recipe it is almost perfect...
with a little red marinara



















merf