Coconut Shrimp?
- Thread starter Reese
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kitchenelf
Chef Extraordinaire
I have recipes but none I have tried so I guess that leaves me out. 
Personally, my favorite is Outback's.
Personally, my favorite is Outback's.
BubbaGourmet
Senior Cook
I make a cocnut shrimp that is a little different. I buy and clean the coconut myself carefully so that I end up with 2-3 large pieces of coconut. I then use my box grater to create very long shreds of coconut. I dip large shrimp in an egg wash then wrap each shrimp in several strands of the coconut shreds. Refrigerate for about 1 hour to allow it to set up. Put about 1/2 of clarified butter into a hot skillet and cook the shrimp for just a couple of minutes on each side until the coconut is GBD (Golden Brown nd Delicious).
I serve it with a ginger-jalapeno sauce or a mango puree.
I serve it with a ginger-jalapeno sauce or a mango puree.
lindatooo
Head Chef
Coconut Shrimp
Hope it's not too late to post this...it's my favorite!
From Cuisine at Home
31 ct shrimp (or slightly less) with tails on/ peeled ( this easily covers 14 shrimp or so)
Dredge:
1/2 C cornstarch
1 t Kosher salt
1/4 t Cayenne (more if you're very bold)
Wash:
2 egg whites
1/4 C water - whisked together
Coating:
1 1/2 C shredded unsweetened coconut
3/4 C Panko bread crumbs
1 t Kosher salt
After cleaning shrimp dredge in first mixture, then put through the "wash" and roll in the coating. While it can be sauteed in a frying pan I prefer to deep fry them in batches.
Dipping sauce:
2 C red bell peppers seeded and chopped
1 C sugar
1/2 C white wine vinegar
2 t curshed red pepper flakes
2 t fresh ginger, chopped fine or grated
salt to taste.
1 T cornstarch
1 T water
Simmer first 5 ingredients in saucepan over medium-hi heat for 4 - 5 minutes; season w/ salt to taste and puree (I use an imersion blender).
Add cornstarch/water combo and simmer till thickened (about 2 minutes) chill before serving.
CAUTION This recipe is addictive...highly addictive - and can lead to pleading and whining from friends and family.
Hope it's not too late to post this...it's my favorite!
From Cuisine at Home
31 ct shrimp (or slightly less) with tails on/ peeled ( this easily covers 14 shrimp or so)
Dredge:
1/2 C cornstarch
1 t Kosher salt
1/4 t Cayenne (more if you're very bold)
Wash:
2 egg whites
1/4 C water - whisked together
Coating:
1 1/2 C shredded unsweetened coconut
3/4 C Panko bread crumbs
1 t Kosher salt
After cleaning shrimp dredge in first mixture, then put through the "wash" and roll in the coating. While it can be sauteed in a frying pan I prefer to deep fry them in batches.
Dipping sauce:
2 C red bell peppers seeded and chopped
1 C sugar
1/2 C white wine vinegar
2 t curshed red pepper flakes
2 t fresh ginger, chopped fine or grated
salt to taste.
1 T cornstarch
1 T water
Simmer first 5 ingredients in saucepan over medium-hi heat for 4 - 5 minutes; season w/ salt to taste and puree (I use an imersion blender).
Add cornstarch/water combo and simmer till thickened (about 2 minutes) chill before serving.
CAUTION This recipe is addictive...highly addictive - and can lead to pleading and whining from friends and family.
-DEADLY SUSHI-
Washing Up
WOW!!!!!!!!!!!!!!! I ried the recipe! 
It was FANTASTIC!!!!!! The sauce was incredible!!!! Thank you Thank you Thank you!!!!!!!!!!!! 
It was FANTASTIC!!!!!! The sauce was incredible!!!! Thank you Thank you Thank you!!!!!!!!!!!!
lindatooo
Head Chef
Glad you liked it, Sushi I've had great reviews even from people who claim not to like seafood!
I've had great reviews even from people who claim not to like seafood!Similar threads
