The Best Coconut Shrimp Ever Recipes

COCONUT SHRIMP

Steps:

• Preheat the deep fryer to 350°F (176°C).
• Mix the panko and coconut flakes in a shallow bowl. Set aside. Mix all the ingredients in the Spicy Tartar Sauce together. Stir to combine well. Set aside.
• Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.
• Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Tartar Sauce.

NEELY'S JUMBO COCONUT SHRIMP

Steps:

• Preheat oil in a deep-fryer to 350 degrees F.
• Butterfly shrimp and set aside.
• In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
• Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
• Mix all ingredients in a small bowl.

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 SHRIMP WITH THE BEST DIPPING SAUCE

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

THE BEST COCONUT SHRIMP EVER

Steps:

• Dipping Sauce:.
• In small bowl combine all ingredients. Stir till smooth. If makeing ahead of time and refrigerating, return to room temp before serving.
• Coconut Shrimp:. Buy shrimp cleaned and with the tails Left On --
• 1. Rinse shrimp in cool water and pat dry.
• 2. In food processor, combine almonds and 2/3 cup of coconut. Pulse till finely ground.
• 3. In medium size shallow dish, blend together almond-coconut mixture, remaining coconut and flour.
• 4. In small bowl whisk together eggs and salt. Set up assembly line for coating shrimp.
• 5.Dip a few pieces in eggs, allowing excess to drip back in bowl. Then coat in in coconut mixture gently pressing with hands to help it adhere.
• 6. Place on waxed paper lined bakeing sheet. At this point You can cover in plastic wrap and store till ready to fry. (I have done it to this point about 5 hours in advance with no problems).
• 7. Heat oil to 375 degrees on deep fry thermometer, if you don't have a thermometer, fry a 1 inch bread cube. It should crisp up golden brown in 30 - 40 seconds.
• 8. Fry shrimp a few at a time, 1 to 2 minutes, till golden brown.
• 9. Remove with slotted spoon and let drain on paper towels.
• Serve warm shrimp with dipping sauce and Enjoy!

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 I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Mix well.
• Put other 1/4 cup flour in a bowl.
• Put coconut into another bowl.
• 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 baking sheet lined with wax paper. Refrigerate for 30 minutes.
• Meanwhile, heat oil in deep fryer to 350 degrees (175C).
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes or until golden brown. Carefully remove to paper towels to drain.
• Pina Colada Dipping Sauce.
• 1/2 cup sour cream.
• 1/4 Pina Colado nonalcoholic drink mix.
• 1/4 cup crushed pineapple (canned).
• 2 tablespoons sugar.
• Combine all ingrediants and chill while you prepare the shrimp.