Rinse shrimp in cold water and pat
ix well.
To Make Coconut Shrimp:
In a bowl, whisk
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
il.
Peel and devein shrimp. Using a small, sharp knife
hallow dish, stir to combine panko, shredded coconut, 1/2 teaspoon salt
mixing bowl, combine coconut and panko.
Dredge shrimp in flour, then in
o 375\u00b0F
Place coconut and panko crumbs in a food
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Shrimp:
Heat 3\" of
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.
he shrimp on paper towels.
Put cornstarch, egg whites and coconut
Peel,and devein shrimp, retaining tails; set aside.
Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
Arrange coconut shrimp on large lettuce leaves on individual serving plates.
Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
Butterfly each shrimp by cutting slightly more than
o 400\u00b0.
Rinse shrimp and drain well on paper
f the back of the shrimp, but do not cut all
idge while you make the shrimp.
Heat oil to
Mix the panko and coconut flakes in a shallow bowl.
he coconut, bread crumbs, cayenne, and dill.
Dredge 4 shrimp in
Heat oil in a pan on medium low (if oil is too hot the breading will fall off).
Butterfly the shrimp; leave tail on.
Spread flour on a plate.
Mix eggs into a small bowl.
Mix bag of panko and 1 cup of coconut into medium bowl
Sprinkle a little garlic salt each shrimp.
Cover the shimp with flour on plate.
Dip flour covered shrimp into egg untill wet.
Place shrimp into panko/coconut bowl and squeeze the batter on.
Cook in oil until golden brown.
Rinse shrimp and set aside. In a plastic ziplock bag, combine panko, coconut