DEEP-FRIED COCONUT SHRIMP
Make and share this Deep-Fried Coconut Shrimp recipe from Food.com.
Provided by evelynathens
Categories Coconut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, cayenne and seasoning salt in shallow pan.
- Place flour in another shallow pan.
- Combine breadcrumbs and coconut in third pan.
- Dredge shrimp in flour, shaking off excess.
- Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
- Heat oil in deep-fryer.
- Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
- Transfer to paper towels to drain.
- Serve immediately with sauce.
- For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
- Refrigerate until ready to use.
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
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.
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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