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Coconut shrimp like china buffet?
- Thread starter mazie
- Start date
Jen Luvs the Gunt!!!!!
New member
COCONUT BUTTERFLIED SHRIMP
1 lb. lg. shrimp, shelled with tails intact
1 extra lg. egg
6 tbsp. milk
1 tbsp. brown sugar
1/2 c. all purpose flour
1/2 tsp. salt
4 oz. (1 1/3 c.) unsweetened shredded coconut
Vegetable oil for frying
Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer.
OR
COCONUT FRIED SHRIMP
The shrimp can be prepared up to the point of frying and refrigerated 24 hours ahead. Leaving the tails attached makes this an easy to pick up hors d'oeuvre or appetizer.
DIPPING SAUCE:
1/2 c. honey
3 tbsp. prepared white horseradish
BATTER:
1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 c. water
White of 1 lg. egg
1 lb. lg. fresh shrimp, peeled (see note), deveined and patted dry
2 1/2 c. sweetened flaked coconut (7 oz.)
1 c. vegetable oil for frying
Mix Dipping Sauce ingredients in small serving bowl. Mix Batter ingredients in small bowl with fork until blended (if some lumps remain, that's OK. Dip shrimp, one at a time, in batter, then roll in coconut to coat. Place on waxed paper. Heat oil in a 10 inch skillet (oil will be only about 1/4 inch deep) until a 1 inch piece of white bread added to oil turns golden brown in 1 minute. Fry shrimp, about 8 at a time, 1 minute per side until crisp, golden, and opaque throughout. Remove with slotted spoon to paper towels to drain. Serve hot with Dipping Sauce. Makes 8 appetizer servings.
Note: When shelling shrimp, leave tail and shell section next to tail attached.
OR
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.
OR
FRESH COCONUT SHRIMP
1 c. flour (more if needed)
2 eggs
1 1/2 c. finely grated fresh coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
Salt
Ground black pepper
4-5 tbsp. clarified butter or olive oil
Lime wedges, optional
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. Apricot jam mixed with prepared horseradish, salt and lime juice.
Makes a dipping sauce.
OR
BEER BATTER COCONUT SHRIMP
6 oz. beer
5 eggs
1 c. milk
2 1/2 c. flour
MARMALADE SAUCE:
1 jar orange marmalade
1 horseradish root
Also will need:
16 lg. shrimp (without shells)
8 oz. shredded coconut
Mix all ingredients for Beer Batter.
Double dip the large shrimp in the beer batter then the coconut. Deep fry until golden brown.
In a ginger, fine grind the fresh, peeled horseradish root then mix with the marmalade. Put in separate serving dishes or shells to serve as a dip for the shrimp. Garnish with lemon, orange, lime wedges.
Lay shrimp on Romaine lettuce leaf and garnish with desired vegetables; suggest redskin potatoes and beans.
OR
CARIBBEAN COCONUT SHRIMP
1 lb. med. shrimp, cleaned
1/2 c. flour
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper
1 c. grated coconut (fresh if possible)
In medium bowl, combine flour, salt and pepper. Mix i
1 lb. lg. shrimp, shelled with tails intact
1 extra lg. egg
6 tbsp. milk
1 tbsp. brown sugar
1/2 c. all purpose flour
1/2 tsp. salt
4 oz. (1 1/3 c.) unsweetened shredded coconut
Vegetable oil for frying
Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer.
OR
COCONUT FRIED SHRIMP
The shrimp can be prepared up to the point of frying and refrigerated 24 hours ahead. Leaving the tails attached makes this an easy to pick up hors d'oeuvre or appetizer.
DIPPING SAUCE:
1/2 c. honey
3 tbsp. prepared white horseradish
BATTER:
1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 c. water
White of 1 lg. egg
1 lb. lg. fresh shrimp, peeled (see note), deveined and patted dry
2 1/2 c. sweetened flaked coconut (7 oz.)
1 c. vegetable oil for frying
Mix Dipping Sauce ingredients in small serving bowl. Mix Batter ingredients in small bowl with fork until blended (if some lumps remain, that's OK. Dip shrimp, one at a time, in batter, then roll in coconut to coat. Place on waxed paper. Heat oil in a 10 inch skillet (oil will be only about 1/4 inch deep) until a 1 inch piece of white bread added to oil turns golden brown in 1 minute. Fry shrimp, about 8 at a time, 1 minute per side until crisp, golden, and opaque throughout. Remove with slotted spoon to paper towels to drain. Serve hot with Dipping Sauce. Makes 8 appetizer servings.
Note: When shelling shrimp, leave tail and shell section next to tail attached.
OR
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.
OR
FRESH COCONUT SHRIMP
1 c. flour (more if needed)
2 eggs
1 1/2 c. finely grated fresh coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
Salt
Ground black pepper
4-5 tbsp. clarified butter or olive oil
Lime wedges, optional
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. Apricot jam mixed with prepared horseradish, salt and lime juice.
Makes a dipping sauce.
OR
BEER BATTER COCONUT SHRIMP
6 oz. beer
5 eggs
1 c. milk
2 1/2 c. flour
MARMALADE SAUCE:
1 jar orange marmalade
1 horseradish root
Also will need:
16 lg. shrimp (without shells)
8 oz. shredded coconut
Mix all ingredients for Beer Batter.
Double dip the large shrimp in the beer batter then the coconut. Deep fry until golden brown.
In a ginger, fine grind the fresh, peeled horseradish root then mix with the marmalade. Put in separate serving dishes or shells to serve as a dip for the shrimp. Garnish with lemon, orange, lime wedges.
Lay shrimp on Romaine lettuce leaf and garnish with desired vegetables; suggest redskin potatoes and beans.
OR
CARIBBEAN COCONUT SHRIMP
1 lb. med. shrimp, cleaned
1/2 c. flour
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper
1 c. grated coconut (fresh if possible)
In medium bowl, combine flour, salt and pepper. Mix i
Jen Luvs the Gunt!!!!!
New member
COCONUT BUTTERFLIED SHRIMP
1 lb. lg. shrimp, shelled with tails intact
1 extra lg. egg
6 tbsp. milk
1 tbsp. brown sugar
1/2 c. all purpose flour
1/2 tsp. salt
4 oz. (1 1/3 c.) unsweetened shredded coconut
Vegetable oil for frying
Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer.
OR
COCONUT FRIED SHRIMP
The shrimp can be prepared up to the point of frying and refrigerated 24 hours ahead. Leaving the tails attached makes this an easy to pick up hors d'oeuvre or appetizer.
DIPPING SAUCE:
1/2 c. honey
3 tbsp. prepared white horseradish
BATTER:
1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 c. water
White of 1 lg. egg
1 lb. lg. fresh shrimp, peeled (see note), deveined and patted dry
2 1/2 c. sweetened flaked coconut (7 oz.)
1 c. vegetable oil for frying
Mix Dipping Sauce ingredients in small serving bowl. Mix Batter ingredients in small bowl with fork until blended (if some lumps remain, that's OK. Dip shrimp, one at a time, in batter, then roll in coconut to coat. Place on waxed paper. Heat oil in a 10 inch skillet (oil will be only about 1/4 inch deep) until a 1 inch piece of white bread added to oil turns golden brown in 1 minute. Fry shrimp, about 8 at a time, 1 minute per side until crisp, golden, and opaque throughout. Remove with slotted spoon to paper towels to drain. Serve hot with Dipping Sauce. Makes 8 appetizer servings.
Note: When shelling shrimp, leave tail and shell section next to tail attached.
OR
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.
OR
FRESH COCONUT SHRIMP
1 c. flour (more if needed)
2 eggs
1 1/2 c. finely grated fresh coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
Salt
Ground black pepper
4-5 tbsp. clarified butter or olive oil
Lime wedges, optional
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. Apricot jam mixed with prepared horseradish, salt and lime juice.
Makes a dipping sauce.
OR
BEER BATTER COCONUT SHRIMP
6 oz. beer
5 eggs
1 c. milk
2 1/2 c. flour
MARMALADE SAUCE:
1 jar orange marmalade
1 horseradish root
Also will need:
16 lg. shrimp (without shells)
8 oz. shredded coconut
Mix all ingredients for Beer Batter.
Double dip the large shrimp in the beer batter then the coconut. Deep fry until golden brown.
In a ginger, fine grind the fresh, peeled horseradish root then mix with the marmalade. Put in separate serving dishes or shells to serve as a dip for the shrimp. Garnish with lemon, orange, lime wedges.
Lay shrimp on Romaine lettuce leaf and garnish with desired vegetables; suggest redskin potatoes and beans.
OR
CARIBBEAN COCONUT SHRIMP
1 lb. med. shrimp, cleaned
1/2 c. flour
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper
1 c. grated coconut (fresh if possible)
In medium bowl, combine flour, salt and pepper. Mix i
1 lb. lg. shrimp, shelled with tails intact
1 extra lg. egg
6 tbsp. milk
1 tbsp. brown sugar
1/2 c. all purpose flour
1/2 tsp. salt
4 oz. (1 1/3 c.) unsweetened shredded coconut
Vegetable oil for frying
Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer.
OR
COCONUT FRIED SHRIMP
The shrimp can be prepared up to the point of frying and refrigerated 24 hours ahead. Leaving the tails attached makes this an easy to pick up hors d'oeuvre or appetizer.
DIPPING SAUCE:
1/2 c. honey
3 tbsp. prepared white horseradish
BATTER:
1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 c. water
White of 1 lg. egg
1 lb. lg. fresh shrimp, peeled (see note), deveined and patted dry
2 1/2 c. sweetened flaked coconut (7 oz.)
1 c. vegetable oil for frying
Mix Dipping Sauce ingredients in small serving bowl. Mix Batter ingredients in small bowl with fork until blended (if some lumps remain, that's OK. Dip shrimp, one at a time, in batter, then roll in coconut to coat. Place on waxed paper. Heat oil in a 10 inch skillet (oil will be only about 1/4 inch deep) until a 1 inch piece of white bread added to oil turns golden brown in 1 minute. Fry shrimp, about 8 at a time, 1 minute per side until crisp, golden, and opaque throughout. Remove with slotted spoon to paper towels to drain. Serve hot with Dipping Sauce. Makes 8 appetizer servings.
Note: When shelling shrimp, leave tail and shell section next to tail attached.
OR
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.
OR
FRESH COCONUT SHRIMP
1 c. flour (more if needed)
2 eggs
1 1/2 c. finely grated fresh coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
Salt
Ground black pepper
4-5 tbsp. clarified butter or olive oil
Lime wedges, optional
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. Apricot jam mixed with prepared horseradish, salt and lime juice.
Makes a dipping sauce.
OR
BEER BATTER COCONUT SHRIMP
6 oz. beer
5 eggs
1 c. milk
2 1/2 c. flour
MARMALADE SAUCE:
1 jar orange marmalade
1 horseradish root
Also will need:
16 lg. shrimp (without shells)
8 oz. shredded coconut
Mix all ingredients for Beer Batter.
Double dip the large shrimp in the beer batter then the coconut. Deep fry until golden brown.
In a ginger, fine grind the fresh, peeled horseradish root then mix with the marmalade. Put in separate serving dishes or shells to serve as a dip for the shrimp. Garnish with lemon, orange, lime wedges.
Lay shrimp on Romaine lettuce leaf and garnish with desired vegetables; suggest redskin potatoes and beans.
OR
CARIBBEAN COCONUT SHRIMP
1 lb. med. shrimp, cleaned
1/2 c. flour
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper
1 c. grated coconut (fresh if possible)
In medium bowl, combine flour, salt and pepper. Mix i