Islandcoconutshrimp Recipes

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.

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.

COPYCAT RED LOBSTER PARROT ISLE COCONUT SHRIMP

Steps:

• Shrimp:.
• Butterfly the shrimp by inserting the knife 3/4 deep into the flesh from head to tail along the back, making sure not to cut all the way through. Open and flaten each shrimp and set aside.
• Place the beaten egg into a bowl, then combine the shredded coconut, flour, salt and pepper into another bowl. Preheat a frying pan with the grape seed oil on medium high heat. Dip each shrimp first into the beaten egg and then into the coconut and flour mixture. Add the shrimp to the hot oil and fry for 1 minute on each side. Serve with Pina Colada sauce.
• Pina Colada Sauce:.
• Whisk all ingredients together and serve.