Step up your sports event party with a feast of irresistible seafood delights! From crispy Coconut Shrimp to mouthwatering Bacon-Wrapped Hokkaido Scallops, these recipes featuring our star player, the Tropical Blue Shrimp, are sure to score big points with your crowd. Dive into a culinary touchdown and make your gathering unforgettable! Here is a set of Laura's favourite home recipes she's been serving her household for many years!
- Vegetable oil, for frying
- 3 large eggs, lightly beaten
- 1 cup all-purpose flour
- 1/2 cup corn starch
- Pinch cayenne
- Kosher salt and freshly ground black pepper
- 1 1/2 cups of shredded sweetened coconut
- 1 lb Tropical Blue Shrimp, peeled and tails removed
- Sweet chili sauce, for dipping
- Heat about two inches of oil in a heavy bottom pot over medium heat until a deep-fry thermometer registers 350 F.
- Meanwhile, put the eggs in one shallow dish. Whisk together the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chilli sauce on the side for dipping or mix mayonnaise and a hot sauce of your choice.
Barbecued Tropical Blue Shrimp Tails
Thaw and peel the shrimp leaving tails on, put them on skewers either soaked bamboo or metal, be sure to use gloves or tongs when using metal skewers, they get hot. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink colour when it is cooked while the meat inside should be white and opaque. Remove from the skewers and serve with either the dipping sauces from the Coconut Shrimp recipe or Seafood Cocktail sauce.
Pre-cooked Wild Ocean Shrimp Dip
1 cup cream cheese, slightly softened
½ cup sour cream
¼ cup mayonnaise
1 cup Wild Ocean Shrimp, thawed, pat dry
Cocktail Sauce Base
Using an electric mixer (low speed) or a potato masher, mix the cream cheese, sour cream and mayonnaise. Once mixed, add your seasoning, mix again. Stir or mash the shrimp into the sauce. You can add one or more any of the following to your taste:
- 4-6 drops tabasco sauce or the hot sauce of your choice
- ¼ - ½ jar of seafood cocktail sauce - test to taste
- 1-2 tsp fresh dill chopped
- 1-2 green onions chopped
- 1 dash Worcestershire sauce
- 1 tsp horseradish
Serve with crackers and veggies (pepper strips, carrot and celery sticks). Replace the shrimp in this recipe with our Smoked Sockeye Salmon sliced for another dip choice.
Shrimp and Smoked Sockeye Salmon
Put out a variety of crackers and cucumber slices (a keto option, slice ½” thick, pat dry), a couple of spreadable cream cheeses like plain or flavoured Boursin cheese .. dill would be a good choice. Arrange your Smoked Sockeye slices on a plate with a fork and allow your guests to help themselves.
Smoked Sockeye Salmon Sliced
Put out a variety of crackers, mini bagels cut in half and cucumber slices (a keto option, slice ½” thick, pat dry), a couple of spreadable cream cheeses like plain or flavoured (dill would be a good choice), Boursin cheese which comes in a variety of flavours. Arrange your Smoked Sockeye slices on a plate with a fork, your guests can help themselves.
Bacon Wrapped Hokkaido Scallops
Thaw in the refrigerator overnight prior to cooking. To pan fry, pat dry and roll the bacon wrapped scallops in a hot pan until the bacon is crisp. To bake, pat dry, set the over at 425 F, bake for 15 minutes, and then broil each side on high for 1 minute.