Creamy Coconut Shrimp Restaurant Recipes
COCONUT SHRIMP AND DIPPING SAUCE...JUST LIKE THE RESTAURANT
Make and share this Coconut Shrimp and Dipping Sauce...just Like the Restaurant recipe from Food.com.
Provided by chef FIFI
Categories Coconut
Time 20m
Yield 1 1b
Number Of Ingredients 9
Steps:
- *Caution when making this recipe make sure that the oil is not too hot, for the shrimp will burn on the outside and be raw inside.
- In a large plate, place 1 cup corn starch and set aside.
- In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
- In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
- Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
- Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
- Do not overcrowd pan to avoid a drop in temperature.
- Place on colander to drain.
- Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy!
Nutrition Facts : Calories 4093.5, Fat 177.3, SaturatedFat 142.2, Cholesterol 917.1, Sodium 3364.1, Carbohydrate 488.7, Fiber 30.2, Sugar 148.8, Protein 144.1
OUTBACK STEAKHOUSE COPYCAT COCONUT SHRIMP
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Rinse off thawed shrimp and pat dry, set aside.
- In a medium mixing bowl combine flour, cornstarch, salt, and white pepper.
- Then add in water and 2 Tablespoons vegetable oil. Whisk together until well blended. Set aside.
- Heat 2-3 inches oil in a large pot until oil reaches 325 degrees F.
- Place coconut on a small cookie sheet or pan.
- Dip each shrimp in the batter and then roll in the shredded coconut.
- Fry shrimp in hot oil just until they start to turn golden brown.
- Place fried shrimp on a large cookie sheet and bake in preheated oven 5 minutes to finish cooking.
- While shrimp is baking, make the Marmalade Dipping Sauce by combining the orange marmalade, Dijon mustard, honey, and hot sauce in a bowl.
- Serve shrimp with the marmalade dipping sauce.
Nutrition Facts : Servingsize 1 serving, Calories 4331 kcal, Fat 270 g, SaturatedFat 220 g, Cholesterol 36 mg, Sodium 4590 mg, Carbohydrate 505 g, Sugar 301 g, Protein 37 mg
CREAMY COCONUT CURRY WITH SHRIMP
My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.
Provided by Lori Lyn
Categories Seafood Shellfish Shrimp
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
- Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
- Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g
CHEF LIN'S COCONUT SHRIMP
This is a wonderful sweet and creamy shrimp dish. It makes a great appetizer for a seafood dinner of steamed crab legs and lobster. I (Bird) created this recipe (that I was Inspired by) from a buffet item at Chef Lin's Chinese Buffet in Chattanooga, TN. At Chef Lin's I would grab this up by the bowlful. :)
Provided by 2Bleu
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a frying pan or wok over medium-high heat. Saute the shrimp for 2-3 minutes.
- Add green onion and CAREFULLY add the amaretto. Cook 1-2 minutes more until shrimp begins to caramelize.
- Remove the shrimp from the pan and set aside. Add heavy cream, coconut milk, and sugar to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half (about 5-8 minutes).
- Add shrimp back into pan along with the coconut and vanilla extracts. Simmer 1-2 more minutes and serve.
Nutrition Facts : Calories 248.5, Fat 16.1, SaturatedFat 9.4, Cholesterol 163.4, Sodium 652.6, Carbohydrate 9, Fiber 0.1, Sugar 6.5, Protein 16.4
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