Best Tempura Coconut Shrimp Recipes

Tempura Coconut Shrimp image

Provided by Ming Tsai

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 cup rice flour
1 quart soda water
1/2 cup fresh coconut flakes (unsweetened)
1 pound shrimp (U-15)

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:

COCONUT SHRIMP TEMPURA WITH HONEY MUSTARD SAUCE image

Categories Shellfish

Yield 2 servings

Number Of Ingredients 14

1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 large egg, beaten lightly
3/4 cup beer (not dark)
10 jumbo shrimp, shelled, leaving the tail and the first joint of the shell intact, deviened and butterflied
1 cup cornmeal
1 1/2 cups sweetened flaked coconut
vegetable oil for frying
1 cup honey
1/4 cup dijon style mustard
2 tablespoons white wine vinegar

Steps:

In a bowl combine the flour, the baking soda, the cayenne, the salt and the nutmeg and stir in the egg and the beer. Dredge the shrimp in the cornmeal, shaking off the excess, dip them in the batter letting the excess drip off, and roll them in the coconut. In a deep fryer fry the shrimp in 3 inches of 350 degree oil, in batches for 1 to 2 minutes on each side, or until they are crisp and golden brown. In a small bowl stir together the honey, mustard and the vinegar. Serve the shrimp with the honey mustard sauce.

Tempura Coconut Shrimp image

Provided by Vickie Parks

Categories Seafood

Time 30m

Number Of Ingredients 12

2 c vegetable oil, for frying (approximate amount)
1 c flour
1/4 c cornstarch
1 large egg
1/2 tsp ground ginger
1 1/4 c ice-cold soda water or seltzer water
4 c unsweetened flaked coconut, divided
1 1/2 lb large shrimp, peeled and de-veined but tails on
DIPPING SAUCE
1/2 c orange marmalade (or pineapple preserves)
2 Tbsp orange juice
2 Tbsp low-sodium soy sauce

Steps:

1. Pour enough oil into a deep fryer, large heavy skillet or saucepan so it's filled no more than 1/3 full. Heat on medium heat to 375°F.
2. Stir flour, cornstarch, egg, ginger and soda water in medium bowl until mixed. (Batter will be slightly lumpy.)
3. Place half of the coconut on large a plate.
4. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut.
5. Carefully add shrimp, several pieces at a time, to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels.
6. Repeat with remaining shrimp, coconut and batter. Add remaining coconut to the large plate as needed. (Coconut is added to plate as needed so the batter doesn't make it clump up.)
7. For the Dipping Sauce, heat marmalade (or preserves), orange juice and soy sauce until preserves are melted and it's heated through, about 3 minutes. Serve with Tempura Coconut Shrimp.