Islandcoconutshrimp Recipes

OUTBACK STEAKHOUSE GOLD COAST COCONUT SHRIMP

Steps:

• ---To Make the Dipping Sauce---.
• Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
• ---To Make the Batter---.
• Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
• Mix well, then cover and refrigerate for at least one hour.
• ---To Prepare the Shrimp---.
• De-vein and peel off the shell back to the tail.
• Leave the last segment of the shell plus the tail as a handle.
• When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
• Use enough oil to cover the shrimp completely.
• Pour the remainder of the coconut into a shallow bowl.
• Be sure the shrimp are dry before battering.
• Sprinkle each shrimp lightly with paprika before the next step.
• Dip one shrimp at a time into the batter, coating generously.
• Drop the battered shrimp into the coconut and roll it around so that it is well coated.
• Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
• Flip the shrimp halfway through.
• Drain on paper towels briefly before serving with marmalade sauce on the side.

COCONUT SHRIMP

Steps:

• Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
• Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
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COCONUT SHRIMP

Steps:

• Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.

ISLAND COCONUT SHRIMP

Steps:

• 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.