TEMPURA COCONUT SHRIMP
Steps:
- Make a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350 degree oil.
- Lenswood Sauvignon Blanc:
ORANGE DIPPING SAUCE FOR COCONUT SHRIMP
This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.
Provided by Valerie Brunmeier
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g
COCONUT SHRIMP WITH HONEY GINGER SAUCE
Here is a simple, BUT OH SO SATISFYING, recipe for Coconut Shrimp. The dipping sauce is easy and even kids love it. This takes a little time, but it is well worth it.
Provided by R. Warren Meddoff
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
- 2. take half of the coconut and place in pie plate.
- 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
- 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
- 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
- 6. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350º between batches.
Nutrition Facts : Calories 3853.9, Fat 376.7, SaturatedFat 55.4, Cholesterol 394.4, Sodium 1333.7, Carbohydrate 88, Fiber 5.3, Sugar 51.7, Protein 43.7
COCONUT SHRIMP WITH HONEY MUSTARD SAUCE RECIPE
Provided by Jerryann
Number Of Ingredients 9
Steps:
- For shrimp pour seltzer water into bowl. Add 1 C flour 1/4 C at a time whisking until smooth after each addition. In a deep pan heat oil over med ghigh heat to 350 degrees. Spread remaing 2 TBS flour in shallow dish spread coconut in a similar dish. Working with about 4 shrimp at a time dust each one with flour coat with batter and roil in coconut. Fry in hot oil 1 1/2 to 2 min or until golden brown. Remove from oil with tongs and place on paper towels to drain. For sauce combine sour crean Dijon mustard honey cayenne pepper and salt mix well
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