Best 3 Island Coconut Shrimp Recipes

When creating a flavorful and delightful meal, many options are available, but one dish that stands out is the delectable "island coconut shrimp." With its tender shrimp coated in a crispy coconut crust and infused with a hint of tropical flavors, this dish transports you to a paradise of culinary enjoyment. From the finest restaurants to the comfort of your own kitchen, embarking on a journey to discover the best recipe for island coconut shrimp is an adventure worth taking.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA

Grilled Coconut Shrimp Kabobs With Island Salsa image

Coconut milk, lime, chili peppers and pineapple season the shrimp, served with a coconut, cilantro salsa. Posted for ZWT

Provided by BakinBaby

Categories Caribbean

Time 21m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb shrimp (shell on)
1/3 cup coconut milk
2 tablespoons lime juice
1 garlic clove (minced)
1 teaspoon red chili pepper (seeded or minced)
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon white pepper
12 pineapple chunks (fresh)
1 cup flaked coconut
1 cup cilantro (chopped)
1 cup green onion (diced)
2 tablespoons lime juice
2 tablespoons ginger (fresh or minced)
1 teaspoon garlic clove (minced)
1/2 teaspoon sea salt
1/2 cup olive oil

Steps:

Peel,and devein shrimp, retaining tails; set aside.
Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
Arrange coconut shrimp on large lettuce leaves on individual serving plates.
Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.

Nutrition Facts : Calories 584.6, Fat 39.2, SaturatedFat 13.5, Cholesterol 239, Sodium 1441.3, Carbohydrate 31.9, Fiber 3.5, Sugar 21.5, Protein 27.8

CARIBBEAN COCONUT RICE WITH ISLAND PARADISE SHRIMP

CARIBBEAN COCONUT RICE WITH ISLAND PARADISE SHRIMP image

Number Of Ingredients 18

Ingredients

Caribbean Coconut Rice
3 cups minute rice
2.5 cups coconut milk (whatever equals 1 can)
1/2 cup water
1 bunch fresh cilantro (~ 2 cups chopped)
2/3 can drained & chopped pineapple chunks in its own juice (no syrup)
3 limes
Fresh-cracked sea salt to taste
Hot pepper spice to taste - I use Out of Our Gourd hot pepper spice blend from the Dane County Farmer's Market:
http://bountifulcupboard.com/issue_pdf/BC6_pdf/BC_6_17-21.pdf
Island Paradise Shrimp
1 bag frozen, peeled, deveined, fully-cooked shrimp
3 tablespoons butter
1 lime
1/2 cup chopped cilantro
1/3 can drained & chopped pineapple (whatever is left over from rice)
Fresh-cracked garlic sea salt to taste. I use this one:
http://www.mccormick.com/productdetail.cfm?id=12158

Steps:

Rice preparation: Prepare rice according to package, but use mixture of coconut milk & water for the liquid. Let stand for an additional 5 minutes so that when you fold in the remaining ingredients, the cilantro doesn't completely melt from the heat. Or, you could fold the cilantro into the rice right before serving. Shrimp preparation: prepare frying pan with butter on medium heat. Add shrimp, lime juice, pineapple and garlic sea salt. Sauté for around 7 minutes or until shrimp is heated throughout. Fold in chopped cilantro and sauté for an additional 1 or 2 minutes before serving. Makes 6 small servings.

ISLAND COCONUT SHRIMP

Island Coconut Shrimp image

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

Provided by Ijustcametoeat

Categories Hawaiian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb shrimp
2 cups flour
garlic salt
3 eggs
2 cups shredded coconut
12 ounces panko breadcrumbs (tempura breading)
1 1/2 cups oil (veg or seseme)

Steps:

Heat oil in a pan on medium low (if oil is too hot the breading will fall off).
Butterfly the shrimp; leave tail on.
Spread flour on a plate.
Mix eggs into a small bowl.
Mix bag of panko and 1 cup of coconut into medium bowl
Sprinkle a little garlic salt each shrimp.
Cover the shimp with flour on plate.
Dip flour covered shrimp into egg untill wet.
Place shrimp into panko/coconut bowl and squeeze the batter on.
Cook in oil until golden brown.

Tips:

Use large shrimp for a more impressive presentation and a more satisfying bite.
Make sure the shrimp are peeled and deveined before cooking.
To make the coconut coating, use a food processor to finely chop the coconut flakes.
For a crispy coating, dredge the shrimp in flour before coating them in the coconut mixture.
Use a shallow dish or plate to coat the shrimp in the coconut mixture. This will help to ensure that the shrimp are evenly coated.
Heat the oil in a large skillet over medium-high heat. This will help to prevent the shrimp from sticking to the pan.
Cook the shrimp for 2-3 minutes per side, or until they are golden brown and cooked through.
Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

Island Coconut Shrimp is a delicious and easy-to-make appetizer or main course. The shrimp are crispy and flavorful, and the coconut coating adds a tropical twist. This dish is sure to be a hit at your next party or gathering.

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