Coconut Tequila Recipes Recipes Recipe For Shrimp

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TEQUILA SHRIMP



Tequila Shrimp image

This is a very simple and excellent recipe. Goes great over pasta.

Provided by Michael

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 6

Number Of Ingredients 6

2 tablespoons unsalted butter
4 cloves garlic, chopped
1 ½ pounds large shrimp - peeled and deveined
½ cup tequila
½ cup chopped fresh cilantro
salt and pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
  • Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 1.7 g, Cholesterol 156.6 mg, Fat 7.9 g, Fiber 0.1 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 173.6 mg, Sugar 0.1 g

COCONUT SHRIMP



Coconut Shrimp image

Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 16

18 uncooked jumbo shrimp (about 1 pound)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
3 large egg whites
2 cups sweetened shredded coconut
Oil for deep-fat frying
APRICOT-PINEAPPLE SALSA:
1 cup diced pineapple
1/2 cup finely chopped red onion
1/2 cup apricot preserves
1/2 cup minced fresh cilantro
2 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
Lime wedges, optional

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.

Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.

COCONUT SHRIMP I



Coconut Shrimp I image

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Provided by LINDAV10

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 6

Number Of Ingredients 8

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

COCONUT-SHRIMP CURRY



Coconut-Shrimp Curry image

Shrimp marinated in a mild curry, with the slight hint of coconut.

Provided by aggie889

Categories     World Cuisine Recipes     Asian     Indian

Time 1h35m

Yield 4

Number Of Ingredients 18

½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
1 tablespoon water, or as needed
1 pound shrimp, peeled and deveined
2 cups water
1 cup shredded coconut
¼ cup oil
2 curry leaves, or to taste
4 green chile peppers, chopped
2 medium onion, minced
1 teaspoon ginger paste
½ teaspoon garlic paste
2 teaspoons ground coriander
1 ½ teaspoons sambar powder
½ teaspoon ground turmeric
½ teaspoon ground black pepper
salt to taste

Steps:

  • Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
  • Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
  • Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
  • Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 17.5 g, Cholesterol 172.6 mg, Fat 30.1 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 15.8 g, Sodium 610.9 mg, Sugar 6.4 g

TEQUILA LIME SHRIMP



Tequila Lime Shrimp image

This is a recipe for shrimp with a Latino kick utilizing tequila, fresh citrus juices, and garlic. This is simple and the family will love it.

Provided by Teri_loves_to_cook

Categories     Seafood     Shellfish     Shrimp

Time 2h25m

Yield 6

Number Of Ingredients 11

2 ½ cups olive oil
¾ cup tequila
½ cup chopped fresh cilantro
½ cup fresh lime juice
½ cup pineapple juice
¼ cup white vinegar
¼ cup garlic salt
¼ cup ground black pepper
1 tablespoon chopped fresh oregano
1 teaspoon seasoned salt
30 medium shrimp - peeled and deveined

Steps:

  • Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
  • Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
  • Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

Nutrition Facts : Calories 949.2 calories, Carbohydrate 9.2 g, Cholesterol 76 mg, Fat 91.1 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 3857.8 mg, Sugar 2.5 g

COCONUT FRIED SHRIMP



Coconut Fried Shrimp image

These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1-1/4 cups cornstarch
6-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Cajun seasoning
1-1/2 cups cold water
1/2 teaspoon canola oil
2-1/2 cups sweetened shredded coconut
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Additional oil for deep-fat frying
1/2 cup orange marmalade
2 tablespoons honey

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.

Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.

COCONUT TEQUILA



Coconut Tequila image

Make and share this Coconut Tequila recipe from Food.com.

Provided by Gay Gilmore

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 ounces tequila
2 teaspoons lemon juice
2 teaspoons cream of coconut
1 teaspoon maraschino juice
crushed ice

Steps:

  • Mix in a blender on low speed for 15 seconds.
  • Strain into a cocktail glass.

Nutrition Facts : Calories 26.9, Fat 2.2, SaturatedFat 2, Sodium 6.4, Carbohydrate 1.9, Fiber 0.3, Sugar 1, Protein 0.4

COCONUT SHRIMP SALAD



Coconut Shrimp Salad image

This salad has a distinctly tropical feel. Ree's version includes coconut flakes in the coating for the shrimp and fresh mango and lime zest and juice in the salad. It's perfect as a main course salad in the summer and is great for entertaining.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1/4 cup cornstarch
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
3/4 cup panko breadcrumbs
3/4 cup sweetened shredded coconut flakes
12 ounces peeled and deveined jumbo shrimp, butterflied
2/3 cup ranch dressing
1/4 cup chopped fresh cilantro
1 to 2 tablespoons hot sauce
1 lime, zested and juiced
3 cups mixed greens
1 cup diced mango
1/4 cup roasted cashews
3 to 4 radishes, thinly sliced
1 mini cucumber sliced

Steps:

  • For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes.
  • Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt.
  • For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl.
  • For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side.

ONE-PAN TEQUILA SHRIMP



One-Pan Tequila Shrimp image

Say hello to margarita shrimp! Everyone's favorite summer cocktail is surprisingly the perfect marinade. This one-pan dish uses everything we know and love in a margarita and turns it into a stunning dish that is perfect for summer.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound shrimp (16/20 count), peeled and deveined, tails on
1/4 cup tequila
1 teaspoon agave nectar
3 limes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 stick (8 tablespoons) unsalted butter, cut into 1-tablespoon slices
1 loaf crusty bread, cut into 1-inch-thick slices (6 to 8 slices)
2 jalapeños, 1 seeded and minced and 1 sliced into thin rounds
Cilantro sprigs or basil leaves, for garnish

Steps:

  • Put the shrimp, tequila, agave, zest and juice of 2 limes and garlic in a large bowl. Season with salt and pepper, toss together and marinate at room temperature for 5 to 10 minutes.
  • Preheat a cast-iron skillet over medium-high heat, add the oil and heat until smoking.
  • Cut the remaining 1 lime in half crosswise and set aside. Remove the shrimp from the marinade, reserving the marinade for later, and cook in batches until the shrimp is pink and cooked through, about 2 minutes per side. Transfer to a plate and set aside.
  • Wipe out the skillet and set over medium heat. Add 4 tablespoons butter and swirl until melted. Add the bread slices and lime halves, cut-side down, and cook until the bread is golden brown and toasted, 1 to 2 minutes per side. Transfer the bread and limes to a plate.
  • Strain the reserved marinade into a medium bowl and discard the solids. Put the marinade liquid and minced jalapeños in the skillet and cook over medium heat until reduced by half, about 3 minutes. Reduce the heat to low, add the remaining 4 tablespoons butter and swirl until melted. Add the shrimp and toss together until coated.
  • To plate, top the bread with the shrimp mixture, garnish with the jalapeño slices and fresh herbs and enjoy!

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