| Level: | Intermediate |
| Total: | 24 min |
| Prep: | 20 min |
| Cook: | 4 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 24 min |
| Prep: | 20 min |
| Cook: | 4 min |
| Yield: | 4 servings |
Ingredients
- 1 large egg
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 3/4 cup all-purpose flour, divided
- 2 cups flaked coconut
- 24 large shrimp, peeled and deveined, tails on
- 2 to 3 tablespoons vegetable oil, preferably canola
- 1/3 cup roasted garlic, divided
- 2 beefsteak tomatoes, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon curry powder
- Salt and freshly ground black pepper
Instructions
- For the coconut shrimp:
- In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
- Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
- For the garlic coulis:
- In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
- Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 397 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 107 mg |
| Sodium | 539 mg |
| Serving Size | 1 of 4 servings |
| Calories | 397 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 107 mg |
| Sodium | 539 mg |
Reviews
The sauce in this recipe is awesome but should be pared with plain shrimp and rice. The batter and coconut were too heavy for the taste of the shrimp and sauce. It would be cleaner and have more diet awareness plain. I did try the batter and coconut on tofu when I made this, it was OK.
Have to agree with the person who posted their concerns about thawing the shrimp in room temp water. That is a major food safety issue and for those who have been doing so – you’ve been lucky so far. Please be careful with such a practice if you have family or friends who are children, pregnant, or have any health issues.
I really like the taste of this. The garlic coulis was good but it seemed as though something was missing. I might add more lime next time. Or add all the garlic instead of saving the garlic for another time.
I loved this recipe and though I thought the coulis ingredients wouldn’t work that well, I loved it. I only had one medium tomato so that is all I used in a blender as I don’t have a food processer. I also used a stout Black&Tan in the batter and added the lime zest to the coulis and sprinkled over the cooked shrimp. I am always fiddling with recipes-next time I might add some fresh grated ginger to the batter and/or coulis.What I liked best about this recipe was it wasn’t too sweet. Kudos Robin, we loved this one!!!
I love coconut shrimp but have always been relunctant to try making them. I gave this recipe a shot and was pleasantly surprised at how easy it is and the taste is amazing. The shrimp tasted just like the restaurant ones! I, however, did not try the sauce, instead I used a Thai sweet chili sauce (store bought). I’m going to make these for appitizers for my next get-together.
I just made this coconut shrimp and it was outstanding. I keep a file of five star recipes and this will definitely be added. The only thing I did differently is that I fried them in vegetable oil instead of olive oil. After reading the reviews of the sauce, I decided to serve them with a bottled Mango Ginger Habernero Sauce that I purchased. I don’t think I will ever want to eat coconut shrimp out again because these were so much better.
This was realy a great recipe to enjoy shrimp. I served with sesame noodles and a salad, plenty of food for four.
I love coconut shrimp. I like my sauce on the sweeter side. I read some of you didn’t think the sauce matched the shrimp. A suggesion for a wonderful sauce with this shrimp is a mixture of coco lopez cream of coconut, canned pineapple (or fresh, doesn’t matter) and a little bit of regular milk to desired consistancy…I mix all three in the blender and it’s wonderful! You can always kick it up a bit with a dash of cheynne….
the shrimp came out perfect just like it says…. but Robin really dropped the ball on that sauce reipe. i followed directions, i dont know what happened?…next time i make the shrimp it’ll be with some other dip
The coconut shrimp were awesome! My husband could not stop talking about them! I cooked them on medium instead of medium high. I didn’t make the sauce. I used apricot/pineapple preserves with a splash of cider vinegar and warmed it in the microwave. Perfect pairing. One of our new favorites!