Suziekou Posted January 23, 2005 #1 Share Posted January 23, 2005 I hope this is the right place to post this? I was wondering if anyone has a recipe for coconut shrimp? I have a bag of frozen shrimp left from x-mas and was going to try to make some, before they go bad. Any suggestions? Thanks, Suzie:) Link to comment Share on other sites More sharing options...
nutbrown Posted January 23, 2005 #2 Share Posted January 23, 2005 Sorry, I have never tried to cook this so can't give you a recipie I have experienced. Try http://www.foodtv.com or http://www.cooking.com for their recipes. Link to comment Share on other sites More sharing options...
Jane110 Posted January 24, 2005 #3 Share Posted January 24, 2005 I"ve found the best food website to be http://www.epicurious.com Link to comment Share on other sites More sharing options...
Sundsgn Posted January 24, 2005 #4 Share Posted January 24, 2005 I found a recipe that is supposed to be a copy of the Red Lobster Coconut Shrimp. Red Lobster Parrot Bay Coconut Shrimp and Sauce Recipe Ready in:*< 30 minutes • 1 cup Plain Bread Crumbs • 1/4 cup Corn Starch (mix with coconut and bread crumbs) • 1 cup Sweetened Coconut Flakes • 1/2 cup Pina Colada Mix • 1 tablespoon Powdered Sugar • 3 tablespoons Captain Morgan Spiced Rum • 1/2 cup Corn Starch • Vegetable oil for deep frying • 1/2 pound Large Shrimp (butterfly the shrimp) ***Red Lobster Pina Colada Dipping Sauce*** • 1 cup Pina Colada Mix (Major Peters mix was used) • 1/4 cup Water • 2 Tbs.Crushed Pineapple (drained) • 1 tablespoon Sweetened Coconut Flakes PLUS • 1 teaspoon Sweetened Coconut Flakes • 3 tablespoons Powdered Sugar PLUS • 1 teaspoon Powdered Sugar • 1 1/2 teaspoon Corn Starch • 3 teaspoons Cold Water Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix,powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain. Red Lobster Pina Colada Dipping Sauce Mix Pina Colada Mix, water,crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp. Link to comment Share on other sites More sharing options...
Suziekou Posted January 24, 2005 Author #5 Share Posted January 24, 2005 Thanks, all for the help. Sundsgn, I didn't think the recipe would be so long. Thanks, for typing it all out, that was very nice. I'll let you all know how they turn out. And I will definitely put those recipe sites in my favorites. Link to comment Share on other sites More sharing options...
Sundsgn Posted January 25, 2005 #6 Share Posted January 25, 2005 Oh, that's ok. It wasn't as hard as it looks. I copied it and pasted it from a recipe I have in my email......but you are welcome! Link to comment Share on other sites More sharing options...
racegrrl Posted January 28, 2005 #7 Share Posted January 28, 2005 You've probably already used your shrimp, but I was on a CRUISE :D when you posted this, so I missed it. My recipe is super easy, but a bit messy in the fryer. Thaw and peel shrimp, leave tail on. Rinse off shrimp and set on a paper towel. Roll shrimp in bowl of DRY drakes mix, then egg wash, then more dry drakes mix, then coconut. I let them set up for about 10 minutes before I fry them. 2-3 minutes in the fryer and they are perfect. Serve with orange marmalade (warmed up in microwave) for dipping. Yummy! Link to comment Share on other sites More sharing options...
Tashaf Posted February 1, 2005 #8 Share Posted February 1, 2005 racegrrl -- what is dry drakes mix? I've never heard of it but your recipe seems much easier to me and I am all for easy. Link to comment Share on other sites More sharing options...
racegrrl Posted February 3, 2005 #9 Share Posted February 3, 2005 Drake's Mix is a dry batter mix you can buy in the grocery store found with other breadings/batter mixes. It's the one in the yellow box with the duck on it. :D Link to comment Share on other sites More sharing options...
Tashaf Posted February 3, 2005 #10 Share Posted February 3, 2005 Thanks racegrrl! Link to comment Share on other sites More sharing options...
jujub Posted February 9, 2005 #11 Share Posted February 9, 2005 my friend swears by this recipe: All you do is mix 3/4 cup flour, enough beer to make it like a pancake batter, about 1/2-3/4 cup, 1 tps. baking soda salt and pepper. Whisk until all the lumps are out, dip the shrimp in and let the extra drip off, then dredge in unsweetened coconut (I get it at the 88) then drop into a pot of hot oil for about 2 minutes, and they're done. So easy. http://www.epicurious.com/recipes/recipe_views/views/106513 Link to comment Share on other sites More sharing options...
jenjens1023 Posted March 3, 2005 #12 Share Posted March 3, 2005 When I made a similar recipe I baked the shrimp instead of frying it. I just guessed about time and temp (440 degrees until nicely browned. You'll need to turn each piece after a while or the top side won't brown.). My husband thought the sauce tasted like yogurt, so you could save time by just using pina colada flavored yogurt. My first cruise is in 29 days!!!!!!!!! Link to comment Share on other sites More sharing options...
DONDONMA Posted April 26, 2005 #13 Share Posted April 26, 2005 I only buy precooked shrimp, deveining takes way too much time....so when we make coconut shrimp we take the cooked shrimp and dip in coco lopez ( small can of thick sweet coconut milk used for pina coladas from scratch) then roll in coconut flakes. Drop in th deep fryer for a few seconds to toast the coconut. Remember that the shrimp is already cooked. And voila ! ! ! ! Coconut shrimp just like in the islands. If all else fails Jimmy Buffet Margaritaville coconut shrimp in the frozen food section is a good runner up ! ! ! ! dondonma Link to comment Share on other sites More sharing options...
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