Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1 cup of shredded coconut
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 2 eggs, beaten
- 1/4 cup of vegetable oil
Special equipment needed:
- Large skillet
- Mixing bowls
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine the shredded coconut, flour, salt, black pepper, and cayenne pepper.
2. In another mixing bowl, beat the eggs.
3. Dip each shrimp into the beaten eggs, then coat with the coconut mixture.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the coated shrimp to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Use tongs to transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 330
- Fat: 21g
- Carbohydrates: 15g
- Protein: 20g
Substitutions for ingredients:
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
- You can use cornstarch instead of flour for a gluten-free option.
Variations:
- You can add a tablespoon of lime juice to the beaten eggs for a tangy flavor.
- You can add a teaspoon of garlic powder to the coconut mixture for a savory flavor.
Tips and tricks:
- Make sure to pat the shrimp dry before dipping them in the beaten eggs to ensure the coconut mixture sticks well.
- Use a non-stick skillet to prevent the shrimp from sticking to the pan.
- If the coconut starts to burn before the shrimp is fully cooked, lower the heat.
Storage instructions:
- Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the shrimp on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the shrimp on a bed of lettuce or with a side of rice.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Sweet potato fries
Troubleshooting advice:
- If the coconut mixture is not sticking to the shrimp, try pressing the mixture onto the shrimp to help it adhere.
Food safety advice:
- Make sure to cook the shrimp until they are fully cooked through to prevent any foodborne illnesses.
Food history:
- Camarones al Coco is a popular dish in Latin American and Caribbean cuisine.
Flavor profiles:
- Sweet and savory with a hint of spice.
Serving suggestions:
- Serve as an appetizer or a main dish.
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Region: Peruvian