Spicy Coconut Shrimp. Compare Prices on Coconut Shrimp Seasoning in Home & Garden. In a large bowl, mix flour with salt and pepper. In a separate bowl, beat eggs with Tabasco.
Suggested Pairing Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Remove from the heat and stir in. You can cook Spicy Coconut Shrimp using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Spicy Coconut Shrimp
- It’s 20 of Cleaned/ Unclean Shrimps.
- It’s 1 Cup of dry Coconut Flakes/ or Freshly Grated Coconut.
- You need 2 tsp of Cayenne Pepper.
- Prepare 1 tsp of White Pepper.
- Prepare 2 tsp of Complete Seasoning.
- Prepare 1/2 cup of Coconut Milk.
- You need 2 oz of Butter.
- It’s 1 cup of Water.
Coconut curry shrimp in a hurry is loaded with tender shrimp, crunchy bell pepper, onions and the MOST DELICIOUS coconut curry sauce. Here is how you cook it. Make up to a day in advance. For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable.
Spicy Coconut Shrimp step by step
- If Shrimps are not cleaned please do so and remember to remove the intestines..
- Add all the dry ingredients to your pan and let marinate for at lease 5 minutes..
- Add Butter, Milk and Water to the pan..
- Cover with foil and place in oven @200°F. (This could also be done on the stove top for faster cooking.).
- Cook for 10 minutes..
- After the 10 minutes taste the pot to see if the flavors are in your liking. (If you want more spice you could add some hot sauce to the mixture aswell).
- Recover the pan and let simmer until 1/2 the liquids in the pan has dissolved..
- Serve with any side you desire..
Spicy Coconut Shrimp with Quinoa Help yourself to a plate full—generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. —Keri Whitney, Castro Valley, California Add coconut milk,water, and salt, and bring to a simmer. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating.
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