Best Shrimp With Mustard And Coconut Recipes

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COCONUT SHRIMP WITH ORANGE MUSTARD SAUCE



Coconut Shrimp With Orange Mustard Sauce image

Make and share this Coconut Shrimp With Orange Mustard Sauce recipe from Food.com.

Provided by JANIC412

Categories     Coconut

Time 45m

Yield 1 cup

Number Of Ingredients 13

1 1/4 lbs shrimp, unpeeled (large)
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 1/4 cups beer
2 cups coconut, shredded
vegetable oil
1/4 cup orange marmalade, plus
2 tablespoons orange marmalade
1/4 cup orange juice, plus
2 tablespoons orange juice
2 tablespoons Dijon mustard

Steps:

  • Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
  • Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
  • Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
  • Drain in paper towels.
  • Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
  • Jan.

Nutrition Facts : Calories 2620.3, Fat 118.8, SaturatedFat 98.5, Cholesterol 714.4, Sodium 6021.8, Carbohydrate 274.4, Fiber 34.5, Sugar 93, Protein 109.9

COCONUT SHRIMP I



Coconut Shrimp I image

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

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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 SHRIMP WITH HONEY MUSTARD SAUCE RECIPE



Coconut Shrimp with honey mustard sauce Recipe image

Provided by Jerryann

Number Of Ingredients 9

Coconut Shrimp: 12 oz plain seltzer water
1 C plus 2 TBS flour divided
1 qrt oil
1 C shredded coconut
1 lbs med size shrimp peeled with tails
Honey Mustard Sauce: 1/3 C sourcream
1/3 C Dijon mustard
1/3 honey
3/4 tsp cayenne pepper 1/4 tsp salt

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

SAUTEED SHRIMP WITH COCONUT AND MUSTARD



Sauteed Shrimp with Coconut and Mustard image

Provided by Chitrita Banerji

Categories     Wok     Mustard     Shellfish     Sauté     Quick & Easy     Dinner     Coconut     Seafood     Shrimp     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1 small coconut or 1 cup thawed frozen grated coconut
2 tablespoons brown mustard seeds
7 small fresh Thai chiles (2 to 3 inches; preferably green), 6 slit lengthwise on one side(not all the way through)
3 tablespoons water
1 lb large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined
1 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons vegetable oil
Special Equipment
an electric coffee/spice grinder; a mortar and pestle (optional); a wok

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • If using whole coconut, pierce 2 softest eyes of coconut with a small screwdriver or a metal skewer, then drain and discard liquid. Bake whole coconut 15 minutes. Break shell with a hammer and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Finely shred enough coconut to measure 1 cup using the 1/8-inch-wide holes of a box grater.
  • Finely grind mustard seeds with a pinch of salt in grinder. Finely chop whole chile (without slit) and mash in mortar with pestle along with ground mustard seeds and a pinch of salt until chile is finely ground. Add 1 tablespoon water. Mix to a paste. (Alternatively, very finely chop chile, then stir with mustard seeds and water to form a paste.)
  • Toss shrimp with turmeric and salt.
  • Heat oil in wok over moderately high heat until hot but not smoking. Sauté shrimp, stirring, until it just turns pink, 2 to 3 minutes. Add grated coconut, mustard paste, remaining 6 chiles, and remaining 2 tablespoons water. Sauté, stirring, until water is absorbed and shrimp are well coated, about 2 minutes more.

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