Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/4 cup gamboge juice
- 1/4 cup coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Non-stick frying pan
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, shredded coconut, salt, black pepper, cayenne pepper, garlic powder, and onion powder.
3. In a separate bowl, whisk together gamboge juice and coconut milk.
4. Dip each shrimp into the gamboge-coconut milk mixture, then coat in the flour-coconut mixture. Place on the prepared baking sheet.
5. Heat vegetable oil in a non-stick frying pan over medium-high heat.
6. Add the coated shrimp to the pan and cook for 2-3 minutes on each side, until golden brown.
7. Transfer the cooked shrimp to the prepared baking sheet and bake for an additional 5-7 minutes, until fully cooked through.
8. Serve hot with your choice of garnish and side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Preheat oven to 375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 14g
Saturated Fat: 7g
Cholesterol: 170mg
Sodium: 650mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 2g
Protein: 22g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Gamboge juice can be substituted with lime juice or lemon juice.
- Coconut milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with canola oil or olive oil.
Variations:
- Add chopped cilantro or parsley to the flour-coconut mixture for added flavor.
- Use panko breadcrumbs instead of shredded coconut for a crispy texture.
- Add diced pineapple or mango to the gamboge-coconut milk mixture for a tropical twist.
Tips and tricks:
- Make sure to pat the shrimp dry before coating them in the flour-coconut mixture to ensure the mixture sticks well.
- Use a non-stick frying pan to prevent the shrimp from sticking to the pan.
- Serve with a sweet chili dipping sauce for added flavor.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the shrimp in a preheated oven at 350°F (175°C) for 5-7 minutes, until heated through.
Presentation ideas:
Serve the shrimp on a bed of lettuce or rice for a colorful presentation.
Garnishes:
- Chopped scallions
- Sesame seeds
- Fresh herbs
Pairings:
- White rice
- Steamed vegetables
- Mango salsa
Suggested side dishes:
- Coconut rice
- Grilled pineapple
- Sweet potato fries
Troubleshooting advice:
- If the flour-coconut mixture is not sticking to the shrimp, try dipping the shrimp in egg before coating them in the mixture.
- If the shrimp are not crispy enough, try baking them for a few extra minutes.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Cook the shrimp to an internal temperature of 145°F (63°C) to ensure they are fully cooked.
Food history:
Gamboge is a tropical fruit that is commonly used in Southeast Asian cuisine. It is known for its bright yellow color and tart flavor.
Flavor profiles:
The gamboge-coconut shrimp recipe combines the tartness of gamboge juice with the sweetness of coconut milk and shredded coconut. The spices add a savory kick to the dish.
Serving suggestions:
Serve the gamboge-coconut shrimp as an appetizer or main dish. It pairs well with a variety of side dishes and can be served with a dipping sauce for added flavor.
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Region: Thai