Coconut Adobo Shrimp Recipes
COCONUT SHRIMP I
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
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
COCONUT ADOBO SHRIMP
Make and share this Coconut Adobo Shrimp recipe from Food.com.
Provided by gailanng
Categories Filipino
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat coconut milk, ginger and garlic to boiling over high heat.
- Add tomato, lime juice and shrimp.
- Reduce heat to medium and cook for 2-3 minutes or until shrimp are done.
- Stir in cilantro and green onions and top with almonds.
- Serve with rice or pasta.
Nutrition Facts : Calories 561.1, Fat 23.4, SaturatedFat 15.6, Cholesterol 239, Sodium 1112.3, Carbohydrate 59.4, Fiber 2.5, Sugar 51.4, Protein 30.1
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