Looking for a Cocnut Shrimp Recipe

[dreamin_cowgirl]

I have a chinese restaraunt that serves a Coconut shrimp recipe that is wonderful. I have tried to recreate it but to no avail. I have found out how they get the shrimp, but not the sauce they are in. It is creamy, sweet, coconut and looks an off white.

I have tried the coconut shrimp recipe that you have on here but it is not quite right....Anyone have another they think might work?

Thanks,
Dreamin

[Kitchen Witch]

here's a couple that I have -
I have more - let me know -

Coconut Shrimp
Serves 4 to 6 as an appetizer

1/3 cup curry powder
3/4 cup all-purpose flour
1 3/4 teaspoons salt
3 large eggs
1/3 cup heavy cream
1 1/4 cups unsweetened shredded coconut
1 1/2 cups panko (Japanese bread crumbs)
1/4 teaspoon cayenne pepper
1 teaspoon dried dill
1 pound large shrimp (14 to 18 per pound), shelled and deveined
Canola or grapeseed oil for deep-frying

1.

In a shallow bowl, mix the curry powder, flour, and salt together. In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.
2.

Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture. In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375 degrees F. Deep-fry the shrimp in batches until golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot or at room temperature.

VARIATION:

Spicy Dipping Sauce

To add a little more heat to these shrimp, serve a spicy dipping sauce alongside: Whisk 1/4 teaspoon cayenne pepper into 1 cup mayonnaise.



FRESH COCONUT SHRIMP

1 c. flour (more if needed)
2 eggs
1 1/2 c. finely grated fresh coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
Salt
Ground black pepper
4-5 tbsp. clarified butter or olive oil
Lime wedges, optional

Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium flame. Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut.

Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels. Serve with lime wedges. Apricot jam mixed with prepared horseradish, salt and lime juice makes a dipping sauce.



COCONUT FRIED SHRIMP

1 lb. med. raw shrimp, shelled and deveined
1/3 c. lemon juice
1/2 tsp. salt
1/3 tsp. ground ginger
3 tsp. curry powder
2 c. all-purpose flour
2 tsp. baking powder
1 1/4 c. skim milk
1/2 c. cream of coconut
4 oz. flaked coconut
Peanut oil for frying

Marinate shrimp in mixture of lemon juice, salt, ginger and curry powder for 1 or 2 hours. Drain well.

Prepare batter of 1 1/2 cups flour, baking powder, milk and cream of coconut. Coat shrimp with remaining flour; dip in prepared batter, then dip lightly into flaked coconut. Fry in deep hot (350 to 375 degrees) for about 2-3 minutes. Depending upon size of fryer do not cook more than 8-12 shrimp at a time.



Coconut Shrimp and Sauce Recipe
Serves/Makes: 2

Ingredients:

* 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"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
* 1 teaspoon Sweetened Coconut Flakes
* 3 tablespoons Powdered Sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
* 1 teaspoon Powdered Sugar
* 1 1/2 teaspoon Corn Starch
* 3 teaspoons Cold Water

Directions:

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.

This recipe for Red Lobster Parrot Bay Coconut Shrimp and Sauce serves/makes 2.



1 1/2 cups cornstarch, divided
2 cups plain breadcrumbs
2 cups sweetened flaked coconut
1 cup Coco Lopez (cream of coconut)
2 tablespoons powdered sugar
1 lb of raw shellled deveined and butterflied shrimp
Dipping sauce
1/3 cup sour cream
1/3 cup crushed pineapple (drained)
1/2 cup Coco Lopez


1. *Caution when making this recipe make sure that the oil is not too hot, for the shrimp will burn on the outside and be raw inside.
2. In a large plate, place 1 cup corn starch and set aside.
3. In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
4. In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
5. Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
6. Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
7. Do not overcrowd pan to avoid a drop in temperature.
8. Place on colander to drain.
9. Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.

[dreamin_cowgirl]

I think the last one you suggested sounds like it might almost be what I am looking for. The sauce is really hard to remake. I keep getting it from the Restaraunt hoping that I can figure it out. I have been trying several recipies and I hope this one works.......

I will let you know. Thanks,

Dreamin

[Kitchen Witch]

I would like to know too! I hope it works for you!

Kitchen Witch

[dreamin_cowgirl]

Sorry it has taken so long to get back to you on if the recipes worked. I have had twins, and up until recently they have taken all my time. I have yet to find a recipe like the restaurant, but I am closer. I have heard that it uses mayonnaise as a base. I am still on my quest and will post the recipe when I find it.

Thanks

[lvdkeyes]

This is the recipe for Coconut Shrimp that I use:

Coconut Shrimp Lollipops with Apricot-Ginger Dipping Sauce

Apricot-Ginger Dipping Sauce:
1/2 cup apricot jam
1 tablespoon freshly grated ginger
1 tablespoon Dijon mustard
1 jalapeño pepper, seeds discarded, minced
2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice

Coconut Shrimp Lollipops:
• 2 cups sweetened shredded coconut or fresh grated coconut , if available
• 1 cup all-purpose flour
• 3/4 cup beer
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 egg
• 12 shrimp (16 to 20 count) shelled and deveined
• 12 bamboo skewers. approximately 5 inches
• 3 to 5 cups peanut oil, or vegetable oil
Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Set aside.
In a large bowl, combine flour, beer, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F.
While oil is heating, dip each shrimp into the batter, and then dredge into the coconut shreds so that the entire "lollipop" is covered in coconut shreds.
When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollipops on paper towel to absorb excess oil.
Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce.