ISO: coconut shrimp recipe

[kabs]

Anyone have one they'd be willing to share?

I did a search, but didn't find an actual recipe. Lots of mentions of this dish, though. Perhaps I missed it, because I know I've seen recipes for coconut shrimp here before. I'm looking for a crispy coconut shrimp- a baked recipe would be great!

Thanks!

[kwormann]

It sounds good!

[Laura B]

I have one at home that is fabulous! It was posted by someone here, but I cannot seem to find it in the search. It's called Burt Reynold's Coconut Shrimp. I'll post it when I get home from work.

This one is fried not baked, but I bet you could try baking it instead.

[kabs]

Yes, I 'd love to have your recipe. That name sounds familiar. I wish I could find it in the search. I'd appreciate the post when you get a chance!

Kim

[Terrytx]

Here is one that is fried and one that is baked.


* Exported from MasterCook *

Outback Steakhouse Gold Coast Coconut Shrimp

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Outback Steakhouse Gold Coast Coconut Shrimp


1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes ( 1 7 oz. package)
2 TB sugar
12 jumbo shrimp
Vegetable oil for frying
Paprika


Marmalade Sauce ( for dipping)


1/2 cup orange marmalade
2 tsp. stone ground mustard ( with whole grain mustard seed)
1 tsp. prepared horseradish
Dash salt


1. For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar, and salt in a medium bowl.  Mix well, then cover and refrigerate at least 1 hour.


2. Prepare your marmalade sauce by combining all four ingredients in a small bowl.  Cover and refrigerate this for at least 1 hour as well.


3. Prepare the shrimp be deveining and peeling off the shell back to the tail.  Leave the last segment of the shell plus the tailfins as a handle.


4.  When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees.  Use enough oil to completely cover the shrimp.  Pour the remainder of the coconut into a shallow bowl.


5.  Be sure the shrimp are dry before battering.  Sprinkle each shrimp lightly with paprika before the next step.


6. Dip the shrimp one at a time into the batter, coating generously.  Drop the battered shrimp into the coconut and roll it around so that it is well coated.


7.  Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.  You may have to flip the shrimp over halfway through cooking time.  Drain on paper towels briefly before serving with marmalade sauce on the side.





* Exported from MasterCook *

Coconut-Orange Shrimp

Recipe By :Houston Chronicle-1/27/99
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers & Snacks Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flaked coconut -- divided
1 medium ripe banana
1/4 cup hot red pepper sauce
1/4 cup orange juice
1 tablespoon grated orange zest
1 pound jumbo shrimp -- shelled and deveined

Combine 1/2 cup coconut, banana, hot sauce, juice, and zest in blender; blend until smooth. Pour into large bowl. Add shrimp; toss to coat. Place remaining coconut on wax paper. Thoroughly coat shrimp with coconut; place on well-greased, foil lined baking pan. Bake at 450 degrees 8 min. until shrimp are pink and cooked through. Makes 6 appetizer servings.

[browneye]

Here is one that I have made, but I lightly sprayed the shrimp with cooking spray, then I baked it in the oven instead of frying it. I placed the shrimp in a single layer on a baking sheet that was coated with cooking spray. I used a very hot oven, about 400 º, and baked them for about 10-15 minutes, or until golden brown.
It actually got rave reviews, even baked!



COCONUT-CRUSTED FRIED SHRIMP


24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying) (I omitted this)
Pineapple-Apricot Salsa
Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.
Makes 6 servings.


Bon Appétit
August 2000

Flavors of the World





PINEAPPLE-APRICOT SALSA


1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/2 cup apricot-pineapple preserves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili
Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Makes about 1 3/4 cups.


Bon Appétit
August 2000

Flavors of the World

[Laura B]

As promised, here is the recipe for Burt Reynold's Coconut Shrimp. The dipping sauce is YUMMY!


* Exported from MasterCook *

Burt Reynolds' Coconut Shrimp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Entrees
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium shrimp -- (about 30)
vegetable oil -- for deep-frying
1 bottle seltzer water -- (12 ounce)
1 cup all-purpose flour -- plus 2 tablespoons
3 1/2 ounces shredded coconut -- (1 can)
1/3 cup sour cream
1/3 cup Dijon-style mustard
1/3 cup honey
3/4 teaspoon red cayenne pepper -- ground
1/4 teaspoon salt

Peel and devein the shrimp, leaving the tails on. Set aside.

Heat the oil in a large skillet over medium heat. While the oil is heating, pour the seltzer into a medium-sized bowl. Using a wire whisk, beat in 1 cup of flour, 1/4 cup at a time, until a smooth batter is achieved.

Spread 2 tablespoons of flour on a small dish. Spread the coconut in another dish. Working with 4 shrimp at a time, dust each with flour, coat with the batter, then roll in the coconut.

In a small bowl, combine the sour cream, mustard, honey, cayenne and salt, stirring to incorporate well.

Fry in the hot oil 1 1/2 to 2 minutes until golden brown. Drain on paper toweling. Serve with the honey-mustard sauce while still hot.


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Per Serving (excluding unknown items): 310 Calories; 10g Fat (29.6% calories from fat); 19g Protein; 36g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 379mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : The shrimp are fun to make and disappeared in seconds as soon as we tested them in The Star-Ledger kitchen. The sweetness and crunchiness of the shrimp play nicely against the honey mustard sauce. For best results, make sure the oil used for frying is hot, at least 350 degrees, otherwise the coated shrimp will just soak it up. Serve with a salad and that's a wrap.


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