If you like coconut shrimp, here are three different, but very good ways of coconut shrimp you can try. Coconut Beer Batter Shrimp Fried with Pineapple Salsa 2 eggs 1-3 / 4 cups flour for all-purpose 3/4 cup of beer 1 tablespoon baking powder 2 lb medium shrimp, peeled and drained coconut oil 3 cups crushed coconut Spice mixture: 1 teaspoon cayenne pepper 2-1 / 4 teaspoons salt 1-1 / 2 teaspoons sweet paprika 1-1 / 2 teaspoons black pepper 1-1 / 4 tablespoons garlic powder 3/4 teaspoon onion powder 3/4 teaspoon dried thyme 3/4 teaspoon dried oregano Thoroughly mix the ingredients of the seasoning mix in a small bowl and set aside. Mix 1-1 / 4 cups of flour, two teaspoons of spice mixture, baking powder, eggs, and beer together in a bowl, breaking all the lumps until smooth. Mix the remaining flour with 1-1 / 2 teaspoons of seasoning mix and set aside. Place the coconut in a separate bowl. Sprinkle on both sides of the shrimp with the remaining spice mixture. Then hold each shrimp by tail, dredge in the flour mixture, shake off excess, dip in batter and allow the excess to drip. Sprinkle each batter with coconut and place on a baking sheet. Heat a deep stove to 350 °F, dip each shrimp in hot oil and cook until golden brown, about 1/2 to 1 minute on each side. Do not overheat the fryer. Remove paper towels and serve immediately. Place the shrimp on large lettuce leaves and serve with the Pineapple Salsa dip, sprinkle with lemon, orange, or lime wedges. Pineapple Salsa 1 cup chopped fresh pineapple 1/3 cup chopped red onion, 1/4 cup fresh chopped cilantro 1/4 cup pineapple reserves (or apricot-pineapple reserves) 1 tablespoon finely chopped Jalapeño chili 1 1/2 teaspoons fresh lime juice 1/4 teaspoon ground black pepper Combine ingredients and toss gently. Coconut Shrimp Nabobs with Island Coconut Salsa 1 lb shell shrimp, uncooked 1/3 cup coconut milk, canned and sweetened 2 tablespoons lime juice 1 clove of garlic, crushed 1 teaspoon red pepper, peeled and ground 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon white pepper 12 to 18 fresh pineapple slices Island Coconut Salsa 1 cup chopped coconut 1 cup chopped cilantro 1 cup chopped green onions 2 tablespoons fresh lime juice 2 tablespoons fresh ginger 1 to 2 tablespoons of crushed garlic 1/2 teaspoon of sea salt 1/2 cup olive oil or macadamia nut oil Peel and detain shrimp retain tails; set aside. Combine coconut milk, lime juice, garlic, red pepper, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Add the shrimp and pineapple chunks to the skewers. Broil or grill, 3 minutes on each side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side. Caribbean Shrimp Runs Down 1 lb shell of shrimp, uncooked 3 tablespoons lime or lemon juice 3 cups coconut milk 1 large onion 3 cloves garlic hot pepper finely chopped to taste 1 lb tomatoes, peeled and chopped 1 Tbsp Vinegar 1 t freshly ground thyme Sea salt and freshly ground black pepper Peel and detain shrimp, retain tails. Pour lemon juice over the shrimp and set aside. Boil coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onions are soft. Add hot pepper, tomato, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes. Remove the shrimp, add some ingredients and cook until the shrimp are soft, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.
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