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