Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded coconut
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1/2 pineapple, diced
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowls
- Baking sheet
- Food processor (optional)
Step-by-step instructions:
1. Preheat oven to 400 degrees F.
2. In a shallow dish, mix together flour, salt, and black pepper.
3. In another shallow dish, place shredded coconut.
4. Dip each shrimp in the flour mixture, then in the beaten eggs, and finally in the shredded coconut, pressing gently to adhere.
5. Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook until golden brown, about 2-3 minutes per side.
6. Transfer shrimp to a baking sheet and bake in the preheated oven for 5-7 minutes, until cooked through.
7. Meanwhile, in a medium bowl, combine diced pineapple, red onion, jalapeno pepper, cilantro, lime juice, salt, and pepper. Mix well.
8. Serve coconut shrimp with pineapple salsa on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Oven temperature: 400 degrees F
Skillet temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 30g
Protein: 15g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- All-purpose flour can be substituted with almond flour or coconut flour.
- Vegetable oil can be substituted with coconut oil or avocado oil.
- Pineapple can be substituted with mango or papaya.
- Red onion can be substituted with white onion or shallots.
- Jalapeno pepper can be substituted with serrano pepper or habanero pepper.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice or orange juice.
Variations:
- Add a tablespoon of curry powder to the flour mixture for a spicy twist.
- Use panko breadcrumbs instead of shredded coconut for a crunchy texture.
- Add diced avocado to the pineapple salsa for a creamier texture.
- Serve with a side of coconut rice or quinoa.
Tips and tricks:
- Make sure to pat the shrimp dry before coating in the flour mixture to ensure the coating sticks.
- Use a food processor to shred the coconut if desired.
- Don't overcrowd the skillet when cooking the shrimp to ensure they cook evenly.
- Make the pineapple salsa ahead of time and refrigerate until ready to serve.
Storage instructions:
Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place shrimp on a baking sheet and bake in a preheated oven at 350 degrees F for 5-7 minutes, until heated through.
Presentation ideas:
Serve coconut shrimp on a bed of lettuce or cabbage leaves for a colorful presentation.
Garnishes:
Garnish with additional cilantro leaves or lime wedges.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with coconut rice, quinoa, or a side salad.
Troubleshooting advice:
If the shredded coconut doesn't stick to the shrimp, try pressing it down gently with your fingers to ensure it adheres.
Food safety advice:
Make sure to cook shrimp to an internal temperature of 145 degrees F to ensure they are safe to eat.
Food history:
Coconut shrimp is a popular dish in many coastal regions, especially in the Caribbean and Southeast Asia.
Flavor profiles:
Coconut shrimp is sweet and savory with a crispy texture, while the pineapple salsa adds a tangy and refreshing flavor.
Serving suggestions:
Serve as an appetizer or main course for a tropical-themed dinner party.
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