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
Shell and devein shrimp, leaving tails intact.
Combine
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
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.
orks fine. The original recipe called for 2 seeded chopped
cook 1 minute.
Add coconut milk, water, and salt, and
shallow bowl.
Pour coconut milk into a second bowl
Preheat a large pot of oil to 350 degrees F.
Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.
Open and flatten the two halves like a book, so that it resembles a butterfly.
Remove the vein.
Make an egg wash by whisking the eggs together with the chili flakes and a little water.
Season shrimp with salt and pepper.
Dip the butterflied shrimp into the egg wash and then coat in coconut.
Deep fry in hot oil until golden and crispy and shrimp is cooked through.
IP shrimp, 1 at a time, in egg, then in coconut mixture
*Caution when making this recipe make sure that the oil