Coconut Fried Shrimp With Dipping Sauce Bobby Deen Recipes

COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN

Steps:

• Dipping Sauce:.
• Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
• In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
• Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
• In a wide shallow bowl, toss the coconut and bread crumbs together.
• Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
• Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
• Serve the shrimp with the dipping 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:

• Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
• Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
• Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
• TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

COCONUT SHRIMP

Steps:

• Combine coconut, chiles, garlic, cilantro and lime juice in a shallow dish. Marinate shrimp in mixture for 1/2 hour. Season with salt and pepper and grill about 3 minutes on each side, or until just cooked through.

COCONUT FRIED SHRIMP

Steps:

• Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
• Press to flatten on your cutting board.
• Dredge the shrimp in the flour, shaking off excess.
• Then dip into the egg whites and then into the coconut.
• Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
• Drain on a clean paper bag.
• To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
• Serve warm dipping sauce with fried shrimp.

COCONUT FRIED SHRIMP

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.

DEEP FRIED COCONUT SHRIMP

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.

DEEP-FRIED COCONUT SHRIMP

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.

COCONUT FRIED SHRIMP WITH DIPPING SAUCE

Steps:

• Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes. In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F. Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes. In a wide, shallow bowl, toss the coconut and bread crumbs together. Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.