Shrimps are extremely delicious you can whip up one tasty treat in less than an hour to enjoy. The salty, juicy succulent favours are surprisingly convenient and yet so satisfying. You can make these recipes in no time and can be easily made for your weekday or weeknight dinners. You can forget takeouts and going out for simple dinners. There are two easy coconut shrimp recipes that we will discuss in this article: A coconut shrimp appetizer and a coconut base shrimp curry.
The first recipe coconut shrimp appetizer recipe is very easy and can be made in half an hour. The recipe is perfectly golden on the outside and extremely crispy. Ingredients for the recipe are simple it can be easily found at home. The ingredients are all purpose flour, baking powder, garlic powder, egg, coconut shreds, bread crumbs and beer if you would like an alcohol boost.
For the batter use half cup all purpose flour, one tablespoon baking powder, half teaspoon garlic powder, an egg and half cup of beer. If the batter is too thick, use a little more beer. Dredge the shrimps in flour and dip in the batter and shake of the excess and coat it in a mixture of a cup of shredded coconut and bread crumbs. Lightly press the coconut crumbs on the shrimp. Place all prepared shrimps into a baking sheet lined with parchment paper. Freeze all the prepared shrimps for 30 minutes. Heat vegetable oil in a large skillet and fry the frozen shrimps in two- three minutes. Fry the shrimps until they are golden brown and crispy. Drain on a paper towel lined plate and serve immediately with any sauce of your choice.
The next recipe is shrimp and coconut curry. You need simple ingredients like flour, vegetable oil, cumin powder, coriander powder and curry powder, sugar, coconut milk, sugar, corn starch, and some crushed red pepper flakes. You will also need cilantro or parsley for garnishing. Use jumbo shrimps for this recipe as it will be more wholesome.
Sauté half cup onion, red bell peppers and a clove of minced garlic in a non-stick pan over medium heat for about three minutes. Add a teaspoon of cumin, coriander powder and half a teaspoon of curry powder. Stir for one minute and add a teaspoon of sugar, half cup coconut milk and some crushed red pepper flakes. Mix well. When the mixture boils, lower the heat and simmer uncovered for about two minutes. Add half a kg of deveined, peeled jumbo shrimps into the mix. Increase the heat from medium to high heat and cook the shrimp for four minutes. Wait until the shrimps are well cooked. Combine corn starch and a teaspoon of water in a bowl. Add this mixture to the cooked shrimps and stir until the sauce is thick enough, it will take about a minute. Add chopped cilantro or parsley for garnishing and remove it from the heat. Serve it with rice. And enjoy the treat!
