Best Coconut Battered Shrimp Deep Fried Recipes
COCONUT SHRIMP I
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.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
COCONUT FRIED SHRIMP
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.
Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.
BEER BATTER COCONUT SHRIMP
Steps:
- Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
- Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 54.8 g, Cholesterol 203.1 mg, Fat 28.3 g, Fiber 4.8 g, Protein 25.1 g, SaturatedFat 12.7 g, Sodium 720.4 mg, Sugar 13.8 g
DEEP-FRIED COCONUT SHRIMP
Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp!
Provided by Kittencalrecipezazz
Categories Christmas
Time 5h5m
Yield 25 shrimp
Number Of Ingredients 8
Steps:
- NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
- In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
- Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
- Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
- Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
- Repeat with all remaining shrimp.
- Place onto a parchment-lined baking sheet.
- Refrigerate for a minimum of 5-24 hours.
- Heat oil in a deep-fryer or in a large heavy pot to 350°F.
- Fry the shrimp in batches turning once until golden brown.
- Carefully using tongs remove to a brown paper bag or paper towels to drain.
DEEP FRIED COCONUT SHRIMP
Make and share this Deep Fried Coconut Shrimp recipe from Food.com.
Provided by MizzNezz
Categories Coconut
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in deep fryer or deep skillet to 325*.
- Meanwhile, mix flour, salt, ginger, and pepper.
- Beat egg whites, just until foamy.
- Coat shrimp with flour; dip into egg whites.
- Pat coconut onto shrimp.
- Fry, turning once, for about 2-3 minutes, until golden brown.
Nutrition Facts : Calories 970.1, Fat 75.3, SaturatedFat 65.2, Cholesterol 214.9, Sodium 1630.2, Carbohydrate 46.7, Fiber 19.2, Sugar 8.6, Protein 36.2
COCONUT BATTERED SHRIMP (DEEP FRIED)
Steps:
- Preheat deep fryer to 350 degrees F. In a medium size bowl beat egg, pina colada mix, and self rising flour into a batter. Add coconut into this batter using a fork.
- Dip shrimp into batter, then into a bowl of the crushed crackers.
- Cook shrimp until golden in color. Place on paper towels to dry. You may reduce the amount of pina colada mix for a less sweet shrimp.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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