3 Great Coconut Shrimp Recipes

If you enjoy coconut shrimp, try one of these three different but delicious coconut shrimp dishes.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

• two eggs
• 1-3/4 cup flour (all-purpose)
• 3/4 gallon of beer
• 1 tablespoon powdered baking soda
• 2 pound medium peeled and deveined shrimp coconut oil
• 3 cups coconut grated

Mixture of spices:

• cayenne pepper, 1 tblsp
• 2-and-a-quarter teaspoons salt
• 1 1/2 teaspoons paprika (sweet)
• 1 1/2 tablespoons freshly ground black pepper
• a quarter teaspoon of garlic powder
• a quarter teaspoon of onion powder
• a quarter teaspoon of dried thyme
• 3/4 teaspoon oregano, dry

In a small bowl, thoroughly combine the seasoning mix components and set away.

In a mixing dish, combine 1-1/4 cup flour, 2 teaspoons seasoning mix, baking powder, eggs, and beer, breaking up any lumps until smooth.

Set aside the remaining flour along with 1-1/2 teaspoons of the seasoning mix. In a separate bowl, place the coconut.

Season the shrimps on both sides with the remaining spice mix.

Then, holding each shrimp by the tail, dredge them in flour, shake off the excess, and dip them in batter, allowing the excess to drip off. Place each shrimp on a baking pan and coat with coconut.

Preheat the deep fryer to 350 degrees Fahrenheit.

Place each shrimp in the hot oil and fry until golden brown on both sides, about 1/2 to 1 minute. Make sure the fryer isn’t overcrowded. Immediately drain on paper towels and serve.

Serve with Pineapple Salsa dip and shrimp on big lettuce leaves. Serve with wedges of lemon, orange, or lime as a garnish.

Pineapple Salsa

• 1 cup fresh pineapple, finely chopped
• 1/4 cup coarsely chopped fresh cilantro, 1/3 cup chopped red onion
• pineapple preserves, 1/4 cup (or apricot-pineapple preserves)
• 1 1/2 tablespoons fresh lime juice 1 tablespoon finely minced seeded fresh jalapeño chili
• 1/4 teaspoon black pepper, ground
• Toss the ingredients together gently.

Coconut Shrimp Kabobs with Island Coconut Salsa

• 1 pound uncooked shell-on shrimp
• 1/3 cup sweetened canned coconut milk
• lime juice (two teaspoons)
• 1 smashed garlic clove
• 1 teaspoon seeded and chopped red chili peppers
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon white pepper, ground
• 12 to 18 pineapple slices, fresh

Island Coconut Salsa

• 1 cup coconut flakes
• 1 cup cilantro, chopped
• 2 tablespoons fresh lime juice 1 cup chopped green onion
• 2 tablespoons fresh ginger, minced
• 1 to 2 tablespoons garlic cloves, minced
• a half teaspoon of salt
• 1/2 cup macadamia nut oil or olive oil

Set aside the tails after peeling and deveining the shrimp.

Pour over shrimp a mixture of coconut milk, lime juice, garlic, red peppers, cumin, coriander, and pepper. Allow 1 hour for marinating.

Using skewers, thread shrimp and pineapple slices. 3 minutes per side on the broiler or on the grill, or until shrimp are cooked through. Place huge lettuce leaves on top of the coconut shrimp.

Serve with a side of Island Coconut Salsa.

Rundown of Caribbean Shrimp

• 1 pound uncooked shell-on shrimp
• 3 tblsp lime juice or lemon juice
• 3 quarts coconut cream
• 1 onion, big
• 3 garlic cloves
• to taste, finely chopped spicy pepper
• 1 pound peeled and chopped tomatoes
• 1 tbsp. balsamic vinegar
• 1 tablespoon thyme, chopped
• freshly ground black pepper and sea salt

Remove the tails from the shrimp before peeling and deveining them. Set aside the lime juice that has been poured over the shrimp.

In a heavy frying pan, cook the coconut milk until it is greasy. Cook until the onion is soft, then add the garlic. Combine the hot pepper, tomatoes, salt, pepper, thyme, and vinegar in a mixing bowl.

Cook for 10 minutes, stirring occasionally.

Drain the shrimp, add the remaining ingredients, and simmer for about 10 minutes, or until the shrimp are soft. Serve immediately over rice. Time to prepare: 30 minutes.