Bahama Breeze Coconut Shrimp Recipes

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BAHAMA BREEZE COCONUT SHRIMP RECIPE



Bahama Breeze Coconut Shrimp Recipe image

Make our Bahama Breeze Coconut Shrimp Recipe at home. Serve it with Citrus Mustard Sauce for dipping like they do at Bahama Breeze - we have that recipe, too.

Provided by Mark

Categories     Appetizer     Party Recipe

Time 30m

Number Of Ingredients 13

1 pound Jumbo Shrimp (21 to 25 count size, peeled and deveined)
1 cup All-Purpose Flour
1/2 teaspoon Paprika
1/2 teaspoon freshly ground White Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Salt
1/4 teaspoon Sugar
2 Eggs
1 tablespoon Water
1 cup unsweetened Shredded Coconut
1 cup Panko Bread Crumbs
1 - 2 quarts Vegetable Oil (as needed, for frying)
Bahama Breeze Citrus Mustard Sauce (to serve (See box below for this Straight-From-the-Restaurant Recipe))

Steps:

  • In a shallow bowl or pan, whisk together flour, paprika, white pepper, Cayenne pepper, salt and sugar.
  • Place eggs and water in a second bowl and lightly beat.
  • Place coconut and panko in a third shallow dish. Mix well.
  • Pour vegetable oil in a Dutch oven or other large pot and place over medium-high heat. Heat until it reaches 350°F.
  • Drop 3 or 4 shrimp into the flour mixture. Turn to coat.
  • Shake excess flour from the shrimp and dip into the eggs, turning to coat well.
  • Allow the excess to drip off.
  • Drop the wet shrimp into the coconut-panko mixture. Press coconut lightly to adhere.
  • Shake off any excess coconut and place the shrimp on a plate or cooking sheet.
  • Repeat until all remaining shrimp are coated.
  • When oil has reached 350 degrees, gently place 1/2 of the shrimp in the oil. Fry, stirring frequently to prevent sticking, until golden, about 2 1/2 minutes.
  • Using a slotted spoon, spider or tongs, remove the shrimp to a wire cooling rack placed over a baking sheet (to catch the dips) and repeat with the remaining shrimp.
  • Serve immediately, accompanied by the dipping sauce.

BAHAMA BREEZE



Bahama Breeze image

Rum and a blend of liqueurs served in a tall glass make a wonderful tropical drink.

Provided by CHERYL BLUE

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 4

Number Of Ingredients 10

1 fluid ounce dark rum
½ fluid ounce banana liqueur
½ fluid ounce apricot liqueur
½ fluid ounce coconut rum
¼ fluid ounce grenadine syrup
1 teaspoon honey
½ fluid ounce lemon juice
1 fluid ounce orange juice
1 fluid ounce pineapple juice
1 tray ice cubes

Steps:

  • In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 4.9 mg, Sugar 5.7 g

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