| If you love coconut shrimp, here are three different, but | | | | Combine ingredients and gently toss. |
| very good coconut shrimp recipes to try. | | | | Coconut Shrimp Kabobs with Island Coconut Salsa |
| Coconut Beer Batter Fried Shrimp with Pineapple | | | | 1 lb. shell-on shrimp, uncooked |
| Salsa | | | | 1/3 cup coconut milk, canned and sweetened |
| 2 eggs | | | | 2 tablespoons lime juice |
| 1-3/4 cups all-purpose flour | | | | 1 garlic clove, crushed |
| 3/4 cup beer | | | | 1 teaspoon red chili peppers, seeded and minced |
| 1 tablespoon baking powder | | | | 1 teaspoon ground cumin |
| 2 lb. medium shrimp, peeled and deveinedcoconut oil | | | | 1/2 teaspoon ground coriander |
| 3 cups grated coconut | | | | 1/4 teaspoon ground white pepper |
| Seasoning mix: | | | | 12 to 18 fresh pineapple chunks |
| 1 tablespoon cayenne pepper | | | | Island Coconut Salsa |
| 2-1/4 teaspoons salt | | | | 1 cup flaked coconut |
| 1-1/2 teaspoons sweet paprika | | | | 1 cup chopped cilantro |
| 1-1/2 teaspoons black pepper | | | | 1 cup chopped green onion |
| 1-1/4 teaspoons garlic powder | | | | 2 tablespoons fresh lime juice |
| 3/4 teaspoon onion powder | | | | 2 tablespoons minced fresh ginger |
| 3/4 teaspoon dried thyme | | | | 1 to 2 teaspoons minced garlic clove |
| 3/4 teaspoon dried oregano | | | | 1/2 teaspoon sea salt |
| Thoroughly combine the ingredients for the seasoning | | | | 1/2 cup olive oil or macadamia nut oil |
| mix in a small bowl and set aside. | | | | Peel and devein shrimp retaining tails; set aside. |
| Mix 1-1/4 cups of the flour, 2 teaspoons of the | | | | Combine coconut milk, lime juice, garlic, red peppers, |
| seasoning mix, baking powder, eggs, and beer together | | | | cumin, coriander and pepper; pour over shrimp. |
| in a bowl, breaking up all lumps until it is smooth. | | | | Marinate no more than 1 hour. Thread shrimp and |
| Combine the remaining flour with 1-1/2 teaspoons of | | | | pineapple chunks on skewers. Broil or grill, 3 minutes |
| the seasoning mix and set aside. Place the coconut in | | | | per side, or until shrimp are done. Arrange coconut |
| a separate bowl. | | | | shrimp on large lettuce leaves. Serve with Island |
| Sprinkle both sides of the shrimps with the remaining | | | | Coconut Salsa on the side. |
| seasoning mix. Then hold each shrimp by the tail, | | | | Caribbean Shrimp Run Down |
| dredge in the flour mixture, shake off excess, dip in | | | | 1 lb shell-on shrimp, uncooked |
| batter and allow excess to drip off. Coat each shrimp | | | | 3 tablespoons lime or lemon juice |
| with the coconut and place on a baking sheet. | | | | 3 cups coconut milk |
| Heat deep fryer to 350?F. Drop each shrimp into the | | | | 1 large onion |
| hot oil and cook until golden brown, approximately 1/2 | | | | 3 cloves garlic |
| to 1 minute on each side. Do not crowd the fryer. Drain | | | | Finely chopped hot pepper to taste |
| on paper towels and serve immediately. | | | | 1 lb. tomatoes, peeled and chopped |
| Lay shrimp on large lettuce leaves and serve with | | | | 1 Tbsp. vinegar |
| Pineapple Salsa dip. Garnish with lemon, orange, or lime | | | | 1 t. fresh chopped thyme |
| wedges. | | | | Sea salt and freshly ground black pepper |
| Pineapple Salsa | | | | Peel and devein shrimp retaining tails. Pour the lime |
| 1 cup finely chopped fresh pineapple | | | | juice over the shrimp and set aside. Cook the coconut |
| 1/3 cup chopped red onion, 1/4 cup finely chopped | | | | milk in a heavy frying pan until it is oily. Add the onion, |
| fresh cilantro | | | | garlic and cook until the onion is tender. Add the hot |
| 1/4 cup pineapple preserves (or apricot-pineapple | | | | pepper, tomatoes, salt and pepper, thyme and vinegar. |
| preserves) | | | | Stir and cook very gently for 10 minutes. |
| 1 tablespoon finely chopped seeded fresh jalapeno chili | | | | Drain the shrimp, add the other ingredients and cook |
| 1 1/2 tablespoons fresh lime juice | | | | until the shrimp is tender, about 10 minutes. Serve hot |
| 1/4 teaspoon ground black pepper | | | | over rice. Preparation time: 30 minutes. |