Best 3 Coconut Jumbo Shrimp Recipes

Coconut jumbo shrimp, a delectable seafood dish, tantalizes taste buds with its exotic flavors and succulent texture. As a culinary masterpiece, it combines the sweetness of coconut with the briny essence of shrimp, creating a harmonious balance that leaves an unforgettable impression. Whether served as an appetizer or a main course, coconut jumbo shrimp promises a delightful gastronomic experience.

Here are our top 3 tried and tested recipes!

COCONUT JUMBO SHRIMP

Coconut Jumbo Shrimp image

Make and share this Coconut Jumbo Shrimp recipe from Food.com.

Provided by Diana Thompson

Categories Coconut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce

Steps:

Peel and devein the shrimp; dry on paper towels.
Mix the flour, cornstarch, salt and pepper in a medium bowl.
Add oil and the ice water to the dry ingredients; stir to blend.
Heat the oil to 350 degrees in an electric skillet.
Dip the shrimp in the batter, then roll each shrimp in the coconut.
Fry shrimp for about 4 minutes, or until lightly browned.
Do not overcook!
Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

NEELY'S JUMBO COCONUT SHRIMP

Neely's Jumbo Coconut Shrimp image

Make and share this Neely's Jumbo Coconut Shrimp recipe from Food.com.

Provided by mightyro_cooking4u

Categories High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

peanut oil, for frying
1 1/2 lbs shrimp, jumbo, peeled and deveined
1 cup panko breadcrumbs, Japanese bread crumbs
1 cup sweetened coconut, shredded
4 large eggs
salt
pepper
1 cup all-purpose flour
1/2 tablespoon onion powder
1/2 tablespoon garlic powder, granulated

Steps:

Preheat oil in a deep-fryer to 350 degrees F.
Butterfly shrimp and set aside.
In a medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lines sheet tray. Serve with Zesty Dipping Sauce on the side.

NEELY'S JUMBO COCONUT SHRIMP AND DIPPING SAUCE

Neely's Jumbo Coconut Shrimp and dipping sauce image

This is from the program of Food Network stars, Pat and Gina Neeley. I have made it a few times, and it is "off the hook" as Guy says. This was done in Feb of 2010. If you make it, be sure to include the dipping sauce because it is excellent as well.

Provided by Jane Whittaker

Categories Seafood

Time 40m

Number Of Ingredients 13

Ingredients

peanut oil for frying
1 1/2 lb jumbo shrimp, peeled and deveined
1 c panko bread crumbs
1 c sweetened flaked coconut
4 large eggs
salt and pepper to taste
1 c all purpose flour
1/2 Tbsp onion powder
1/2 Tbsp granulated garlic powder
dipping sauce:
6 oz jar orange marmalade
1/4 c sweet asian chili sauce
1 medium lime, juiced

Steps:

1. Make the dipping sauce by combining the marmalade, chili sauce, and lime juice, cover and chill.
2. Pre heat oil in fryer or fry pan to 350°
3. Butterfly shrimp.
4. In a bowl combine the panko bread crumbs and the coconut.
5. In another bowl, beat the eggs, and add salt and pepper.
6. In a third bowl, combine the flour, onion and garlic powder together.
7. Dredge the shrimp in flour.
8. Swish shrimp in egg wash.
9. Roll shrimp in coconut bread crumbs
10. Place in the hot fat and fry in small batches until crispy and golden brown, about 2 to 3 minutes.
11. Drain on paper towels, serve hot with dipping sauce

Tips:

Choose large, fresh shrimp: Jumbo shrimp are ideal for this recipe, as they are large enough to hold the coconut coating and will cook evenly. Make sure the shrimp are fresh and have a translucent, slightly pinkish appearance.
Use unsweetened coconut flakes: Unsweetened coconut flakes will help keep your shrimp crispy and prevent them from becoming too sweet. If you only have sweetened coconut flakes, you can use them, but be sure to reduce the amount of sugar in the coating.
Make sure your coconut coating is evenly distributed: Use your hands to evenly coat the shrimp in the coconut mixture. Make sure that each shrimp is completely covered in coconut, so that it will cook evenly and get a nice golden brown color.
Don't overcrowd the pan: When cooking the shrimp, make sure to not overcrowd the pan. This will help prevent the shrimp from steaming instead of frying and will help them get crispy.
Cook the shrimp until they are golden brown and cooked through: The shrimp should be cooked until they are golden brown on the outside and opaque on the inside. This will ensure that they are cooked through and safe to eat.
Serve the shrimp immediately: Coconut shrimp is best served immediately after cooking, while it is still hot and crispy. You can serve it with a dipping sauce of your choice, such as a sweet and sour sauce or a creamy garlic sauce.

Conclusion:

Coconut shrimp is a delicious and easy-to-make appetizer or main course. It is perfect for parties or potlucks, and it is sure to be a hit with everyone. With its crispy coconut coating and tender, juicy shrimp, coconut shrimp is a dish that everyone will love.