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
SHRIMP WITH COCONUT-VANILLA SAUCE
Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this and more at www.vanilla.com. This is a very rich dish based on a Tahitian recipe. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten the recipe some.
Provided by Patricia Rain
Categories Coconut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink.
- Remove them from the pan and set aside. Remove the balance of olive oil from pan.
- Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons).
- Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste.
- Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.
Nutrition Facts : Calories 574.1, Fat 40.1, SaturatedFat 22.9, Cholesterol 368, Sodium 1315.5, Carbohydrate 4.9, Sugar 0.1, Protein 33
TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE
Chevrettes à La Vanille Et Coco is the proper name for this! The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp, but you could also use fish or chicken. Enjoy!
Provided by Nif_H
Categories Polynesian
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.
- Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.
- Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half.
- Remove the vanilla bean pod and return the shrimp to the pan. Simmer to heat through and season with salt and pepper. Serve hot over rice with a side of sauteed spinach or chard.
- Variations:.
- Saute a minced onion after you saute the shrimp and simmer in the sauce.
- Use evaporated milk instead of cream.
- Don't throw away the vanilla bean pod. Rinse it off and set it out to dry. When it's dry, bury it in a jar of sugar and store in the cupboard for delicious homemade vanilla sugar. Use the sugar in baking or for coffee.
COCONUT SHRIMP
Double-dipping will be the norm for delicious shrimp and a saucy apricot dip.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
- In 10-inch skillet, heat oil over medium heat to 375°F. In shallow dish, place half of the coconut (add remaining coconut after coating half of the shrimp). Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer. Cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink (cut 1 shrimp open to check doneness). Drain on paper towels.
- In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.
Nutrition Facts : Calories 660, Carbohydrate 51 g, Cholesterol 145 mg, Fat 7, Fiber 3 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 30 g, TransFat 0 g
VANILLATED SHRIMP PASTA IN COCONUT MILK
This is a very quick and easy meal to prepare for a family of 4 especially during on a school night. It is safe and nutritious for children to eat. My daughters enjoy their vanillated shrimp pasta and wish I prepare it most times of the week. Tip when cooking for children: finely chopped a vegetable that they hate then cook it...
Provided by Sheryl Muir
Categories Seafood
Time 45m
Number Of Ingredients 7
Steps:
- 1. Marinate shrimp in Vanillated Spicey Sauce for 10 minutes. Base pot with cooking oil of your choice. Dice and slice tomatoes and sweet peppers. Pour shrimp in pot and allow 5 minutes to cook, stir continuously to avoid sticking. Then add coconut milk and allow another 10 minutes for cooking. Add your tomatoes and sweet peppers, continue to stir then add pasta. Pinch of salt to taste.
COCONUT SHRIMP
Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.
COCONUT VANILLA SHRIMP
Steps:
- Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink. Remove them from the pan and set aside.
- Remove the balance of olive oil from pan. Add rum and the vanilla to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons). Add the cream and coconut milk, and reduce the mixture by 50%. Add salt and pepper to taste.
- Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "coconut vanilla shrimp recipes"
COCONUT VANILLA SHRIMP | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 4Total Time 35 mins
SHRIMP WITH GINGER COCONUT VANILLA SAUCE RECIPE
From vanillaqueen.com
RECIPE THAI COCONUT SHRIMP
From importfood.com
SAVORY TAHITIAN VANILLA BEAN AND COCONUT SHRIMP - SLOFOODGROUP
From slofoodgroup.com
BEST COCONUT SHRIMP RECIPE - HOW TO MAKE COCONUT …
From thepioneerwoman.com
TAHITIAN SHRIMPS IN COCONUT-VANILLA SAUCE | MOANA VOYAGES
From moanavoyages.com
7 CRISPY COCONUT SHRIMP RECIPES
From allrecipes.com
COCONUT SHRIMP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
MADAGASCAR COCONUT AND VANILLA SHRIMP – VANILLA & SPICE
From vanillaandspice.ca
10 BEST COCONUT CREAM SHRIMP RECIPES | YUMMLY
From yummly.com
SHRIMP WITH GINGER COCONUT VANILLA SAUCE RECIPE | RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love