Lazada Philippines
in Food & Travel, Personal Posts, Recipes & Cooking

Coconut Shrimp for Lunch

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Coconut shrimp recipes are actually appetizers but I cooked mine as a main dish.

 

It is my ultimate dream to cook mouthwatering dishes for my family on a regular basis. And my little step to that is to try at least one new recipe per week. As a start, I made an account in Allrecipes.com and searched for top rated recipes.

Since my husband loves seafood so much, especially shrimps and crabs, first in my list is the Coconut Shrimp I by member LINDAV10 in allrecipes.com.

In this recipe, shrimps are rolled in a coconut beer batter before deep-frying. It was rated 5 stars by the community and so far the reviews are great, with some variation to the original recipe.

 
 
 
Ingredients:

  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimps
  • 3 cups oil for frying

 
 
Procedure:

  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Read also:  Century Tuna Sisig Recipe

 

 

I’ve done little changes with the recipe. I made the beer batter with coconut flakes in it, and marinated the shrimps for 30 minutes. After that, I retrieved the marinated shrimps and rolled them in mixed flour and coconut flakes then placed them in a tray to put again in the refrigerator for another 30 minutes. What I did was time consuming, but I think it made my shrimps more “coconutty”. I deep fried the shrimps for 1 -3 minutes and they were perfect!

I never tasted a hint of beer, which is disappointing for me. Next time I’ll try putting more beer in the batter, maybe a cup LOL. I was also disappointed with the greasiness of this dish. Maybe the coconut flakes added in more grease. A layer of table napkin isn’t enough to absorb the oil.

I’m not so experimental with sauces so I never made a dipping sauce for this (I regret it afterwards). The suggested Coconut Shrimp dip is a mix of orange marmalade, mustard and horseradish, a dash of salt, and honey.

 

 




Published: 2009-10-24 05:04:00

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