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m (moved Coconut Shrimp and Dipping Sauce...just Like the Restaurant to Coconut Shrimp and Dipping Sauce)
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==Description==
 
==Description==
This is a yummy recipe for [[coconut]] [[Shrimp]] and dipping sauce.
+
This is a yummy recipe for coconut shrimp and dipping sauce.
   
  +
== Ingredients ==
  +
* 1½ cups [[cornstarch]], divided
 
* 2 cups plain [[breadcrumbs]]
 
* 2 cups sweetened flaked [[coconut]]
  +
* 1 cup [[Coco López]] ([[cream of coconut]])
 
* 2 tablespoons [[powdered sugar]]
 
* 1 lb of raw, shelled, deveined and butterflied [[shrimp]]
   
 
=== Dipping sauce ===
 
* cup [[sour cream]]
 
* cup crushed [[pineapple]] (drained)
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* ½ cup [[Coco López]]
   
==Ingredients==
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== Directions ==
* 1 1/2 cups [[cornstarch]], divided
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# In a large plate, place 1 cup [[cornstarch|corn starch]] and set aside.
 
# In a bowl combine 1 cup [[Coco López]] and [[powdered sugar]] and stir until well combined.
* 2 cups plain breadcrumbs
 
 
# In another large plate, combine bread crumbs, ½ cup [[cornstarch]] and [[coconut]] whisk around to blend together.
* 2 cups sweetened flaked [[coconut]]
 
* 1 cup [[coco]] Lopez ([[cream of coconut]])
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# Dip and coat each [[shrimp]] in the [[cornstarch]].
  +
# Then dip and coat each [[shrimp]] in the [[Coco López]], then dip and coat it in the bread crumb mixture.
* 2 tablespoons [[powdered sugar]]
 
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# Repeat it one more time, by dipping them in the [[Coco López]] and then the bread crumb mix.
* 1 lb of raw shellled deveined and butterflied [[Shrimp]]
 
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# Bring [[oil]] to a boil and temperature of 375°F.
;Dipping sauce
 
 
# Then place each [[shrimp]] in and let boil until golden brown. Do not overcrowd pan to avoid a drop in temperature.
* 1/3 cup [[sour cream]]
 
 
# Place on colander to drain.
* 1/3 cup crushed [[pineapple]] (drained)
 
 
# Assemble dipping sauce in a small bowl by combining [[sour cream]], [[Coco López]] and [[pineapple]] and mix well.
* 1/2 cup [[coco]] Lopez
 
 
# Serve and enjoy!
   
 
__NOTOC__
   
==Directions==
 
#In a large plate, place 1 cup [[corn starch]] and set aside.
 
#In a bowl combine 1 cup pina colada mix and [[powdered sugar]] and stir until well combined.
 
#In another large plate, combine bread crumbs, 1/2 cup [[cornstarch]] and [[coconut]] whisk around to blend together.
 
#Dip and coat each [[Shrimp]] in the [[cornstarch]]. Then dip and coat each [[Shrimp]] in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
 
#Bring [[oil]] to a boil and temperature of 375 degrees. Then place each [[Shrimp]] in and let boil until golden brown. Do not overcrowd pan to avoid a drop in temperature.
 
#Place on colander to drain.
 
#Assemble dipping sauce in a small bowl by combining [[sour cream]], [[coco]] lopez and [[pineapple]] and mix well.
 
#Serve and Enjoy!
 
 
 
__NOTOC__
 
 
[[Category:Caribbean Appetizers]]
 
[[Category:Caribbean Appetizers]]
[[Category:Shrimp Recipes]]
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[[Category:Coconut Recipes]]
 
[[Category:Coconut cream Recipes]]
 
[[Category:Pineapple Recipes]]
 
[[Category:Pineapple Recipes]]
[[Category:Coconut Recipes]]
 
 
[[Category:Recipes that need photos]]
 
[[Category:Recipes that need photos]]
[[Category:Seafood Appetizer Recipes]]
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[[Category:Seafood appetizer Recipes]]
  +
[[Category:Shrimp Recipes]]
  +
[[Category:Breadcrumb Recipes]]
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[[Category:Sour cream Recipes]]

Latest revision as of 17:24, 1 February 2011

Description

This is a yummy recipe for coconut shrimp and dipping sauce.

Ingredients

Dipping sauce

Directions

  1. In a large plate, place 1 cup corn starch and set aside.
  2. In a bowl combine 1 cup Coco López and powdered sugar and stir until well combined.
  3. In another large plate, combine bread crumbs, ½ cup cornstarch and coconut whisk around to blend together.
  4. Dip and coat each shrimp in the cornstarch.
  5. Then dip and coat each shrimp in the Coco López, then dip and coat it in the bread crumb mixture.
  6. Repeat it one more time, by dipping them in the Coco López and then the bread crumb mix.
  7. Bring oil to a boil and temperature of 375°F.
  8. Then place each shrimp in and let boil until golden brown. Do not overcrowd pan to avoid a drop in temperature.
  9. Place on colander to drain.
  10. Assemble dipping sauce in a small bowl by combining sour cream, Coco López and pineapple and mix well.
  11. Serve and enjoy!