Coconut Sesame Shrimp Recipes

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-LIME SHRIMP

Steps:

• Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
• Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
• Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
• Serve over rice, with remaining cilantro and lime wedges on the side.

COCONUT SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

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.

COCONUT SESAME SHRIMP

Steps:

• Toss coconut with sesame seeds and panko, season with a combination of sea salt, pepper and pinches of cayenne to taste. Season the cornstarch with sea salt and pepper. Beat egg until frothy. Set up a breading line in this order: peeled shrimp, cornstarch, egg, coconut/sesame crumbs and a platter.
• With one hand, dredge shrimp in seasoned cornstarch and dip in egg; drain off excess egg and drop in coconut crumbs. With the other hand, coat shrimp well in crumbs and place on platter. Repeat with all shrimp.
• Deep fry at 320-350 degrees until golden brown, about 60 seconds, and drain on a rack.

BAMBOO PIPE STEAMED COCONUT SHRIMP

Steps:

• Soak two 8-inch-long, 4 1/2-inch-wide bamboo steamer pipes in water for 15 to 20 minutes before using to prevent them from burning over an open fire. (See Cook's Note.) If the walls of the bamboo steamer pipes are at least 1 inch thick or if you are using a gas grill, this step is optional.
• Place the shrimp in a medium bowl and sprinkle with the salt. Mix in the coconut milk, rice wine vinegar, ginger, soy sauce, sesame oil, green onion, cilantro, lemongrass and red chile flakes.
• Prepare an open fire with grill grates or prepare a gas grill for 350 degrees F.
• Fill the bamboo pipes with the shrimp mixture. Ensure the liquid fills the bamboo pipes at least three-quarters of the way up. Place the bamboo pipes directly on the grill grates over the open fire or directly on the grates of a gas grill at 350 degrees F. Remove the bamboo pipes when the shrimp are cooked through, after about 30 minutes. Allow to rest for 5 minutes. Drain the liquid from the bamboo pipes and reserve for the guests to use for dipping or smothering. Serve the shrimp over your favorite side or steamed white rice.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.