If you love coconut shrimp, right here are three one-of-a-kind, however superb coconut shrimp recipes to strive.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

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

Seasoning blend:

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

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

Mix 1-1/four cups of the flour, 2 teaspoons of the seasoning blend, baking powder, eggs, and beer together in a bowl, breaking apart all lumps until it’s far smooth.

Combine the last flour with 1-1/2 teaspoons of the seasoning blend and set apart. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning blend. Then maintain every shrimp by means of the tail, dredge within the flour mixture, shake off extra, dip in batter and permit extra to drip off. Coat every shrimp with the coconut and location on a baking sheet.

Heat deep fryer to 350°F. Drop every shrimp into the new oil and cook dinner until golden brown, about 1/2 to one minute on each side. Do no longer crowd the fryer. Drain on paper towels and serve at once.

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 sparkling pineapple
1/3 cup chopped pink onion, 1/four cup finely chopped sparkling 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 floor black pepper

Combine elements and lightly toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. Shell-on shrimp, raw
1/three cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, overwhelmed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon floor cumin
1/2 teaspoon floor coriander
1/four teaspoon floor white pepper
12 to 18 clean pineapple chunks

Island Coconut Salsa

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

Peel and devein shrimp maintaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no extra than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes in step with aspect, or until shrimp are executed. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa at the facet.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, raw
3 tablespoons lime or lemon juice
three cups coconut milk
1 big onion
3 cloves garlic
Finely chopped warm pepper to taste
1 lb. Tomatoes, peeled and chopped
1 Tbsp. Vinegar
1 t. Clean chopped thyme
Sea salt and freshly floor black pepper

Peel and devein shrimp maintaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan till it’s far oily. Add the onion, garlic and prepare dinner till the onion is gentle. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 mins.

Drain the shrimp, add the opposite ingredients and prepare dinner till the shrimp is gentle, about 10 minutes. Serve warm over rice. Preparation time: 30 minutes.

By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved.