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Coconut Shrimp Recipes

Buzzle Staff May 4, 2019
Not just as an appetizing starter, but coconut shrimp can also make your main course mouth-watering.
Parties are the great excuse to get your friends together, especially if the menu has shrimp being served. Mixing shrimp and coconut to make a dish is sheer brilliance. This is superb, splendid recipe for a starter. It's a simple recipe made from coconut milk, sherry, and cream.
The dish seems to be plain but actually there are numerous variations from a simple, fried, coconut crust to a spicy, battered shrimp that is served with an exotic sauce.

Basic Recipe

  • 24 medium-sized Shrimp
  • ¾ cup, flour
  • ½ tablespoon, garlic and herb seasoning
  • 1 egg (well-beaten)
  • ¼ tablespoon, black pepper
  • ¼ cup, shredded coconut
Spray large baking sheet with non-stick spray. Spray the shrimp equally with seasoning blend and pepper. Lay the flour, egg, and coconut in small separate bowls. Dip the shrimp first in egg, then in flour, and then, back in the egg, then, liberally in coconut.
Place the shrimp on a baking sheet. Bake until golden and crisp for at least 15 minutes, preheat oven to 425 ºF. And serve it with dipping sauce.

Coconut Fried Shrimp with Jalapeno Jelly

  • 1 cup, lightly-toasted shredded coconut
  • 12 large raw shrimp (peeled, divined and butter flied)
  • 1 cup, milk
  • 1 egg
  • 1 cup, flour
  • Vegetable oil for frying
Ingredients for Jalapeno Jelly
  • ½ cup, sugar
  • 1 jalapeno (seeded and finely diced)
  • ½ red pepper (seeded and finely diced)
  • ½ cup, white vinegar
  • ½ cup, red wine vinegar
  • 1 pinch thyme
Mix together the milk and egg. Scour each shrimp in the flour and then dip into the milk-egg mixture. Cover it with toasted coconut. Deep-fry the shrimp in vegetable oil for at least 3 minutes, turning once.
For Jalapeno Jelly, combine all of its ingredients and cook for at least 30 minutes in a small saucepan over medium-high heat. Refrigerate it and then your dish is ready. Serve the shrimp on a platter, with a bowl of jalapeno jelly for dipping.

Coconut Beer Shrimp

  • 1 tablespoon, red pepper (ground)
  • 1½ teaspoons, sweet paprika
  • 1½ teaspoons, black pepper
  • 1¼ teaspoons, garlic powder
  • ¾ teaspoon, onion powder
  • ¾ teaspoon, thyme
  • ¾ teaspoon, oregano
  • salt to taste
Shrimp and batter
  • 2 eggs
  • 1¾ cup, flour
  • ¾ cup, beer
  • 1 tablespoon, baking powder
  • 48 medium shrimp (peeled with tails)
  • 3 cups, coconut, grated
Blend together about 2 teaspoons of seasoning mix, about 1¼ cups of flour, the beer, and the baking powder, and place this in a separate bowl. Mix the left over flour with another 2 teaspoons of the seasoning mix.
Toss each shrimp with the left over seasoning mix, then in the flour mixture, then in the batter, and lastly in the coconut. Deep-fry for at least a minute and drain on paper towels.

Coconut Grilled Shrimp & Sweet Salsa

For Grilled Shrimp
  • ½ cup, coconut milk
  • 2 tbsp, fresh lime juice
  • 1 tbsp, soy sauce
  • 1 tbsp, freshly grated ginger root
  • 1 tbsp, brown sugar
  • 20 large shrimp (peeled and divined)
  • freshly ground black pepper
  • 3 cups, cooked rice
  • ½ cup, cilantro sprigs
  • 4 metal or bamboo (soaked in water) skewers.
For Salsa
  • 1½ cup, fresh crushed pineapple (drained)
  • 1 jalapeno chili pepper (seeded and finely chopped)
  • 1 red bell pepper (seeded and diced)
  • 2 tbsp, fresh lime juice
  • salt to taste
Mix the pineapple, jalapeno pepper, and red pepper in a bowl. Season it with the taste of lime juice and salt. Refrigerate waiting to serve. Mix the coconut milk, lime juice, soy sauce, ginger, and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp consistently. Refrigerate for at least overnight.
Preheat the grill to medium. Take out the shrimp from the coconut mixture. Season it with salt and pepper. Lay the shrimp on each skewer and place them on the grill. Cook them until the shrimp are just done for about at least 4 minutes per side. Spoon some rice on each plate, remove from the skewer and top with the salsa. Garnish with cilantro and serve.