Coconut Shrimp/Prawn - Recipes for Butterflied, Beer, and Caribbean coconut shrimp.

Coconut Shrimp
Coconut shrimp is another immensely popular recipe that is economical and easy to prepare.

This dish can be prepared in a number of ways with variations on the ingredients, method and presentation.

Coconut shrimp are served as appetizers and will go down well at any party or celebratory meal.

The shrimp are coated in a batter, rolled in coconut and are then usually fried, although you can bake them for a healthier option.
They can be served on their own or with an exotic flavoured dip to liven them up a bit, not that they need it though, as they are also delicious on their own.

If you like to mix sweet flavours with savoury, then it won't be long before coconut shrimp becomes one of your favourites dishes.

Below are several recipes for coconut shrimp.

The first recipe is plain and simple, yet not to be dismissed by any means. The second recipe uses a coconut batter that is flavoured with beer. The beer gives the shrimp a distinct delicate flavour and is a popular ingredient when cooking any seafood.

The third recipe calls for the shrimp to be baked in the oven, which is a preferred option for those who are not keen on fried food.

The final recipe is for those who love their food to be a touch spicy.

Butterflied coconut shrimp

  • 1lb (450 g) of large shelled shrimp with tails intact
  • 4 oz (115 g) of shredded coconut
  • ½ a cup of flour
  • 1 large egg
  • 6 tbsp of milk
  • 1 tbsp of demerara sugar
  • ½ tsp of salt
  • vegetable oil
  1. Remove the black intestinal vein of the shrimp by cutting the shrimp open following the curve of the back with a thin sharp knife. Fold the shrimp open and rinse it under a running tap and the vein should wash away.
  2. In a mixing bowl, whisk together the egg, milk and sugar until a smooth mixture is formed.
  3. Add the flour and salt and whisk vigorously until a batter is formed. Set aside for 30 minutes.
  4. Pour the shredded coconut into a shallow dish.
  5. Take each shrimp and dip them first into the batter and then roll them in the coconut to coat them. Set them aside in a dish or on a plate so that the coating has time to set.
  6. Heat 1 inch of vegetable oil in a large frying pan or skillet until it is fairly hot. Fry a number of shrimp in the oil for a few minutes until the batter has turned a golden brown colour and the shrimp are cooked, turning once during cooking.
  7. Once the shrimp are cooked remove them from the pan and drain them on paper towels to get rid of excess oil.
  8. Fry the remainder of the battered shrimp and then serve hot.

Beer coconut shrimp

  • 24 large shelled shrimp with tails
  • 2 cups of coconut flakes
  • 1 large egg
  • 2/3 of a cup of beer
  • ¾ of a cup of flour
  • 1½ tsp of baking powder
  • vegetable oil
  1. Whisk the egg, beer, baking powder and ½ a cup of flour in a large mixing bowl until a smooth batter is formed.
  2. Place the remainder of the flour in a bowl and all of the coconut in a separate bowl.
  3. Grasp the shrimp by the tail and dip into the flour and then the batter. Allow any excess batter to drip off.
  4. Then, roll the shrimp in the coconut, making sure that the shrimp is evenly coated.
  5. Set the coated shrimp on a plate or dish and place in the refrigerator for 30 minutes to set.
  6. Pour 3 cups of vegetable oil in a deep fat fryer and heat to a temperature of 375°F (190°C).
  7. Remove the shrimp from the refrigerator and fry in the hot oil in small batches for several minutes or until golden brown.
  8. Remove from the oil and drain on kitchen paper to remove excess oil.
  9. Serve hot with a sauce or dip.

Oven crispy coconut shrimp

  • 24 medium - large uncooked shrimp
  • 1 beaten large egg
  • ¾ of a cup of flour
  • ¼ of a cup of shredded coconut
  • ½ tsp of seasoning (garlic and herb)
  • ¾ tsp of black pepper
  1. Preheat the oven to a temperature of 425°F (220°C) and place a sheet of greaseproof paper on the bottom of a large baking tray.
  2. Coat the shrimp with the seasoning and the black pepper, either by sprinkling the seasoning onto the shrimp or by mixing the shrimp and the seasoning in a bowl.
  3. In three separate bowls place the beaten egg in one, the flour in another and the coconut in the last one.
  4. Grasp each shrimp by the tail and dip first into the flour, followed by the egg and then the coconut.
  5. Place the coated shrimp onto the baking tray and place into the preheated oven. Bake for around 12 - 15 minutes or until the shrimp are a golden brown colour.
  6. Serve hot with your choice of dip.

Caribbean coconut shrimp

  • 1lb (450 g) of medium shrimp, peeled and deveined
  • For the batter
  • 1 large egg
  • ¾ of a cup of flour
  • ½ a cup of beer
  • ½ tsp of baking powder
  • For the coating
  • 1½ cups of shredded coconut
  • ¼ of a cup of flour
  • 1 tbsp of salt
  • 1 tbsp of garlic powder
  • ½ tbsp of black pepper
  • ½ tbsp of cayenne pepper
  • ½ tbsp of paprika
  • ½ tsp of dried thyme
  • ½ tsp of oregano
  1. In a large mixing bowl, whisk the batter ingredients together to form a smooth mixture.
  2. In a separate dish mix the coating ingredients.
  3. Dip shrimp firstly into the batter mixture and then roll them in the coating.
  4. Heat 3 cups of vegetable oil in a deep fat fryer to a temperature of 375°F (190°C).
  5. Fry the shrimp for 2 - 3 minutes or until the batter is golden brown and crispy.
  6. Drain the shrimp on kitchen paper and serve warm or hot with a dip (preferably not a spicy one!).

© Copyright 2015 HelpWith Series Limited - All Rights Reserved