Thursday, December 31, 2009

Baked or Fried Coconut Shrimp with Dipping Sauce Recipe


These are Baked Coconut Shrimp


So if you like coconut, pineapple, and fish...this is the post for you and this is my last for 2009! I have enjoyed all your wonderful comments and support, thank you all so much! Hope 2010 is your best year ever for all of you......

Pina Colada Salsa makes this tropical dish, a paradise of flavors to make you fall in love all over again with whomever is cooking this for you, so watch out. Try this on your family and friends, you will sure to please them.


These are Fried Coconut Shrimp

Seems like coconut Shrimp is favorited among most folks, but I love the Flounder, Lobster bites and the Scallops the best!






                                 No matter what you use fish or chicken this coating is wonderful!




Remember to leave the tails on for presentation for your shrimps. Some of mine fell off while washing them....of course your still going to use them.

I usually always have these ingredients around, since I actually use this coating on more than just fish, its great on chicken too with the same sauce..
But add orange marmalade or chopped mandarin oranges into the salsa...its great!


Use assorted fish of: Shrimp, Scallops, Lobster, Tilapia, Flounder or any other thin fish you choose ( I have also used Chicken that is awesome as well for non fish lovers)
6-8 cups canola oil for frying
assorted large shrimp, peeled and deveined (about 1/2 pound) scallops, fresh or frozen white thin fish as recommended or thinly sliced chicken breast pounded

Fried Coating Recipe:
1 cup all-purpose flour
1/2 cup of corn starch
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons pineapple coconut rum or coconut and pineapple extracts
1 cup panko style bread crumbs put through food processor for a finer coating
1/2 cup flaked coconut put through the food processor to make very fine

Pina Colada Sauce at the bottom for dipping


Directions

Prepare pina colada dipping sauce first by combining all the ingredients.
Cover and chill, while you prepare the fish.
Heat oil to 350 degrees.
Measure 1/2 cup of flour and 1/4 cup corn starch into a medium bowl.
In another medium bowl mix together the remaining flour and cornstarch, sugar, and salt.
Stir milk and rum into flour mixture.
Let batter rest for five minutes.
While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
Preparing the Shrimp (make sure all fry is dry and all absorbed in a paper towels).
Butterfly cut each shrimp before you start the battering and cut assorted fish into chunks or thin slices for filets as well as the chicken.
** Note : Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
Leave the tail on.

Batter the fish : dip each one in the flour, then the wet batter, then coat each piece with the crushed panko/coconut mixture.
Arrange the fish on a wax oaper lined cookie sheet, until all of them are coated.
Fry the fish by dropping a few at a time into the hot oil until the fish is golden brown.
Place on paper towels to drain.

Pina Colada Dipping Sauce :

1/2 cup sour cream
1/4 cup cream of coconut, pina colada nonalcoholic drink mix or (in a pinch use confectionery sugar and coconut rum to make a paste) substitute
1/4 cup crushed pineapple
2 tablespoons granulated sugar

Sprinkle more coconut on top of fish before serving for presentation.

Baked Coating Recipe:
6 tablespoon panko bread crumbs
1/2 cup flaked coconut
1 tablespoon cornstarch
2 tablespoons flour
1/2 teaspoon garlic powder
1/4 teaspoon salt, pepper, chili powder
pinch of cayenne pepper

Mix above ingredients in a plastic zip lock bag shake set aside.
2 beaten egg whites
25 large shrimp tails on cleaned
Place the shrimp in the egg whites. One by one shake into  the bag with the coating mixture.  Lay each shrimp on an oiled spray piece of aluminum foil and bake on 435 degree hot preheated oven. Bake till browned around 8 to 10 minutes.

Dipping sauce:
1 orange zested and juiced seeds removed
2 teaspoon rice vinegar
1 tablespoon honey
1 tablespoon orange marmalade
Mix above ingredients together and set aside. Microwave one minute when ready to use. Serve warm with shrimp.


Post a Comment