Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Put the Lime in the Coconut Shrimp Recipe
    Lost? Site Map

    Put the Lime in the Coconut Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    30 mins

    3 mins

    G.A.B.'s Note:

    This recipe for Put the Lime in the Coconut Shrimp brings the taste of the islands home. A getaway for your senses, crunchy on the outside, tender on the inside with flaky coconut and hints of lime and beer. Goes great with a light beer, or lime flavored beer.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl, stir together 1 1/4 cups of the flour, breadcrumbs, baking powder, salt, pepper, garlic powder and dried tarragon.
    2. 2
      In a separate bowl, whisk together the egg, buttermilk, beer, lime juice and cilantro.
    3. 3
      Toss the fresh shrimp in the flour mixture, one at a time, until they are thoroughly coated and set aside.
    4. 4
      Whisk together the remaining flour mixture into the egg mixture to create a batter. Add flour if necessary (1 tsp at a time to thicken) - should be fairly thick, like pancake batter.
    5. 5
      In a separate medium bowl, mix together the coconut flakes and the remaining 1/4 cup of flour.
    6. 6
      Dip the floured shrimp in the batter and allow the excess batter to drip away, then roll the shrimp into the coconut flake mixture.
    7. 7
      Place the shrimp on a pan lined with parchment paper and refrigerate for 30 minutes or up to a maximum of 4 hours in advance of frying.
    8. 8
      When you're ready to fry them, heat the oil in a deep fryer or large pot to 365 Degrees Fahrenheit.
    9. 9
      Fry the shrimp, a few at a time, 2 to 3 minutes each (or until golden brown) and place onto paper towel to allow the excess oil to drain.
    10. 10
      Serve hot with mango chutney or your favorite dip.

    Ratings & Reviews:

    • on March 11, 2011

      55

      Although I was going to make this for supper one night, some friends were over for a late night visit & after talking about some of the recipes I'd be making for PAC, we decided then & there to make this shrimp for the 4 of us! Actually quite easy to prepare, I thought, & the taste is out of this world ~ Very, very nice! A definite keeper of a recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Put the Lime in the Coconut Shrimp

    Serving Size: 1 (531 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2432.9
     
    Calories from Fat 2084
    85%
    Total Fat 231.6 g
    356%
    Saturated Fat 48.7 g
    243%
    Cholesterol 191.9 mg
    63%
    Sodium 1426.6 mg
    59%
    Total Carbohydrate 68.7 g
    22%
    Dietary Fiber 6.0 g
    24%
    Sugars 19.2 g
    76%
    Protein 26.4 g
    52%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites