Deep Fried Coconut Prawns Recipe Recipe For Deviled

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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.

DEEP-FRIED COCONUT SHRIMP



Deep-Fried Coconut Shrimp image

Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp!

Provided by Kittencalrecipezazz

Categories     Christmas

Time 5h5m

Yield 25 shrimp

Number Of Ingredients 8

1 large egg
1/2 cup all-purpose flour
2/3 cup beer (room temperature)
1 1/2 teaspoons baking powder
1/3 cup all-purpose flour
2 cups mound's brand sweetened coconut
25 medium uncooked fresh shrimp, with tails left on
2 1/2 cups vegetable oil (can use 3 cups)

Steps:

  • NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
  • In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
  • Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
  • Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
  • Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
  • Repeat with all remaining shrimp.
  • Place onto a parchment-lined baking sheet.
  • Refrigerate for a minimum of 5-24 hours.
  • Heat oil in a deep-fryer or in a large heavy pot to 350°F.
  • Fry the shrimp in batches turning once until golden brown.
  • Carefully using tongs remove to a brown paper bag or paper towels to drain.

DEEP FRIED COCONUT SHRIMP



Deep Fried Coconut Shrimp image

Make and share this Deep Fried Coconut Shrimp recipe from Food.com.

Provided by MizzNezz

Categories     Coconut

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil, enough to fry shrimp
3/4 cup flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 egg whites
2 cups shredded unsweetened coconut
1 1/2 lbs large shrimp, cleaned and deveined

Steps:

  • Heat oil in deep fryer or deep skillet to 325*.
  • Meanwhile, mix flour, salt, ginger, and pepper.
  • Beat egg whites, just until foamy.
  • Coat shrimp with flour; dip into egg whites.
  • Pat coconut onto shrimp.
  • Fry, turning once, for about 2-3 minutes, until golden brown.

Nutrition Facts : Calories 970.1, Fat 75.3, SaturatedFat 65.2, Cholesterol 214.9, Sodium 1630.2, Carbohydrate 46.7, Fiber 19.2, Sugar 8.6, Protein 36.2

DEEP-FRIED COCONUT SHRIMP



Deep-Fried Coconut Shrimp image

Make and share this Deep-Fried Coconut Shrimp recipe from Food.com.

Provided by evelynathens

Categories     Coconut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 eggs, beaten to blend
1 1/2 teaspoons cayenne pepper
1 teaspoon seasoning salt
1 cup all-purpose flour
3 cups dried breadcrumbs
1 cup shredded coconut
24 uncooked large shrimp, peeled,tails left on and deveined (about 1 ½ lbs total)
vegetable oil, for deep-frying
2 (8 ounce) cans crushed pineapple, drained
1 (6 ounce) jar plum sauce

Steps:

  • Combine eggs, cayenne and seasoning salt in shallow pan.
  • Place flour in another shallow pan.
  • Combine breadcrumbs and coconut in third pan.
  • Dredge shrimp in flour, shaking off excess.
  • Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
  • Heat oil in deep-fryer.
  • Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
  • Transfer to paper towels to drain.
  • Serve immediately with sauce.
  • For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
  • Refrigerate until ready to use.

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