3 Great Coconut Shrimp Recipes
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
3 Delicious Coconut Shrimp Recipes
If you're a fan of coconut shrimp, you'll love these three mouthwatering recipes!
1. Coconut Beer Batter Fried Shrimp with Pineapple Salsa
Ingredients:
For the Shrimp:
- 2 eggs- 1¾ cups all-purpose flour
- ¾ cup beer
- 1 tablespoon baking powder
- 2 lbs. medium shrimp, peeled and deveined
- Coconut oil for frying
- 3 cups grated coconut
Seasoning Mix:
- 1 tablespoon cayenne pepper- 2¼ teaspoons salt
- 1½ teaspoons sweet paprika
- 1½ teaspoons black pepper
- 1¼ teaspoons garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried thyme
- ¾ teaspoon dried oregano
For the Pineapple Salsa:
- 1 cup finely chopped fresh pineapple- ?" cup chopped red onion
- ¼ cup finely chopped fresh cilantro
- ¼ cup pineapple preserves (or apricot-pineapple preserves)
- 1 tablespoon finely chopped fresh jalapeño, seeded
- 1½ tablespoons fresh lime juice
- ¼ teaspoon ground black pepper
Instructions:
1. Combine the seasoning mix ingredients in a small bowl.
2. In a large bowl, mix 1¼ cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer until smooth.
3. In another bowl, mix the remaining flour with 1½ teaspoons of the seasoning mix.
4. Place the grated coconut in a separate bowl.
5. Season the shrimp with the remaining seasoning mix. Dredge each shrimp in the flour mixture, dip in the batter, and then coat with coconut.
6. Heat oil in a deep fryer to 350°F. Fry the shrimp until golden brown, about ½ to 1 minute per side. Drain on paper towels.
7. Serve on lettuce leaves with Pineapple Salsa and garnish with citrus wedges.
8. For the Pineapple Salsa: Combine all salsa ingredients in a bowl and gently toss.
2. Coconut Shrimp Kabobs with Island Coconut Salsa
Ingredients:
For the Kabobs:
- 1 lb. shell-on shrimp, uncooked- ?" cup canned sweetened coconut milk
- 2 tablespoons lime juice
- 1 clove garlic, crushed
- 1 teaspoon red chili peppers, seeded and minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground white pepper
- 12 to 18 fresh pineapple chunks
For the Island Coconut Salsa:
- 1 cup flaked coconut- 1 cup chopped cilantro
- 1 cup chopped green onion
- 2 tablespoons fresh lime juice
- 2 tablespoons minced fresh ginger
- 1 to 2 teaspoons minced garlic
- ½ teaspoon sea salt
- ½ cup olive oil or macadamia nut oil
Instructions:
1. Peel and devein shrimp, keeping tails intact. Mix coconut milk, lime juice, garlic, red peppers, cumin, coriander, and pepper. Pour over shrimp and marinate for no more than 1 hour.
2. Thread shrimp and pineapple onto skewers. Broil or grill for 3 minutes per side.
3. Serve on lettuce leaves with Island Coconut Salsa on the side.
3. Caribbean Shrimp Run Down
Ingredients:
- 1 lb. shell-on shrimp, uncooked
- 3 tablespoons lime or lemon juice
- 3 cups coconut milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- Finely chopped hot pepper, to taste
- 1 lb. tomatoes, peeled and chopped
- 1 tablespoon vinegar
- 1 teaspoon fresh chopped thyme
- Sea salt and freshly ground black pepper
Instructions:
1. Peel and devein shrimp, keeping tails intact. Toss with lime juice and set aside.
2. In a large pan, cook the coconut milk until it becomes oily. Add onion and garlic, cooking until the onion is tender.
3. Add hot pepper, tomatoes, salt, pepper, thyme, and vinegar. Cook gently for 10 minutes.
4. Add shrimp and cook until tender, about 10 minutes. Serve hot over rice.
Enjoy these flavorful coconut shrimp dishes!
You can find the original non-AI version of this article here: 3 Great Coconut Shrimp Recipes.
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