Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/2 cup shredded coconut
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup lime juice
- 2 tbsp. honey
- 2 tbsp. soy sauce
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, cornstarch, salt, black pepper, and cayenne pepper.
2. Add the shrimp to the bowl and toss until coated evenly.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and are cooked through.
5. Remove the shrimp from the skillet and set aside.
6. In the same skillet, add the shredded coconut and toast for 1-2 minutes until lightly browned.
7. Add the lime juice, honey, and soy sauce to the skillet and whisk until combined.
8. Add the shrimp back to the skillet and toss until coated evenly with the sauce.
9. Sprinkle with chopped cilantro and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add diced pineapple or mango to the skillet for a tropical twist.
- Use lime zest instead of lime juice for a stronger lime flavor.
- Add chopped jalapeno for a spicy kick.
Tips and tricks:
- Make sure to pat the shrimp dry before coating with the flour mixture to ensure the coating sticks.
- Toast the coconut in a dry skillet over medium heat to prevent burning.
- Use fresh lime juice for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a bed of rice or quinoa with a side of steamed vegetables.
Garnishes:
Garnish with lime wedges and additional chopped cilantro.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Steamed broccoli, roasted sweet potatoes, or a side salad.
Troubleshooting advice:
If the shrimp are sticking to the skillet, add more oil to the pan before cooking.
Food safety advice:
Make sure to cook the shrimp until they are pink and cooked through to prevent foodborne illness.
Food history:
Coconut shrimp is a popular dish in many tropical regions, including the Caribbean and Southeast Asia.
Flavor profiles:
This dish is sweet, tangy, and slightly spicy with a tropical coconut flavor.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Thai