ix well.
To Make Coconut Shrimp:
In a bowl, whisk
Rinse shrimp in cold water and pat
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
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.
il.
Peel and devein shrimp. Using a small, sharp knife
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
stir to combine panko, shredded coconut, 1/2 teaspoon salt and
ne. The original recipe called for 2
cook 1 minute.
Add coconut milk, water, and salt, and
Pat shrimp dry with paper towels.
Mix flour, sea salt and pepper on a large plate.
lightly beat egg whites in a medium bowl.
spread coconut on another large plate.
dip shrimp in flour then in egg whites.
roll each shrimp in coconut until well covered.
heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
Soy Sauce:
Mix all ingredients and stir until sugar is dissolved.
makes 1 cup.
Serve shrimp with sweet and sour soy sauce.
IP shrimp, 1 at a time, in egg, then in coconut mixture
eat oven 400\u00b0 for SHRIMP.
Heat oven to 450
*Caution when making this recipe make sure that the oil
Place coconut milk, ginger, garlic and lemongrass in a saucepan on medium heat. Bring just to simmer. Remove from heat. Let stand for 30 mins for flavors to infuse. Strain and discard solids.
Preheat the grill on high heat. Thread each shrimp onto a soaked bamboo skewer, tail end first. Brush generously with coconut milk mixture. Grill for 2 mins each side, brushing with coconut milk, until shrimp are opaque. Serve with lime wedges.
he coconut, bread crumbs, cayenne, and dill.
Dredge 4 shrimp in