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coconut shrimp

post #1 of 5
4/11/07 at 6:50pm
Thread Starter 
I have been trying to make a recipe for coconut shrimp, comes out decently, but no matter how dry I get the shrimp, I have trouble getting the batter & the coconut to stick. Is this just an inherently messy business or does anyone have any helpful hints?
Thanks.
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post #2 of 5
4/12/07 at 8:12am
I just cut this recipe out of yesterday's paper. The writer credited it to a Redbook (5/1990) article called 'Burt Reynolds Invites You to Dinner'. At that time he had a restaurant in Jupiter, Florida. Hope this helps.

Coconut Shrimp

1 qt vegetable oil
1 bottle (12 oz) plain seltzer water
1 C plus 2 T flour (divided)
1 C sweetened shredded coconut
1 lb medium-size shrimp, peeled, deveined w/ tails intact

In deep saucepan, heat oil over medium-high heat to 350 degrees. Pour seltzer water into medium-size bowl. Using wire whisk or fork, beat in 1 C of the flour, 1/4 C at a time, beating until smooth after each addition. Spread remaining 2 T of flour in shallow dish, then spread coconut into another shallow dish.

Working with about 4 shrimp at a time, dust each one lightly in the 2 T flour, then coat with batter, then roll in coconut. Fry in hot oil 1 1/2 to 2 minutes or until golden. Carefully remove from oil with tongs and set on paper toweling to drain.
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post #3 of 5
5/7/07 at 5:43pm
Dabble the shrimp in a lightly seasoned flour before dipping in a batter.
Then press the shreded cocnut onto the batter.

Works like a charm, perfectly, every single time

The Cat Man
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post #4 of 5
5/8/07 at 7:17am
I made some last week. My method was quite simple. Just dredge them in flour, then in beaten eggs and then in coconut. The coconut stuck pretty well to the beaten eggs and they turned out really well!
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post #5 of 5
5/11/07 at 6:24am
izn; give this a try,you'll like it. butterfly shrimp. set up a pan with coconut.mix pancake batter,very thin.dip shrimp in batter,shake off excess batter then place in coconut cover top with surounding coconut,press lightly.put shrimp on plate with wax paper,continue layering till all shrimp are used.at this point refridgerate till ready for use (coconut shrimp can be frozen for another day).place around 3 to 4 tbl unsalted butter in pan when melted, should just cover bottom, add 1 tbl. good curry powder.cook till frothy and fragerant.pan fry shrimp to golden brown turning once,put on plate with paper towel,replace butter and curry as needed,(no need to scrape left coconut in pan).
layer remaing shrimp.serve with a 50/50 mixture horseraddish and orange marmalade. I also use this idea with pieces of firm fish...cood cookin...cookie
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