Coconut Shrimp with Calypso Punch Relish

Ingredients:
  • 2 lbs Shrimp-large with tails
  • 1/2 cup Cornstarch
  • Peeled and deveined
  • 1 Tbsp Curry powder
  • 4 Eggs; large
  • 4 cup Bread ccrumbs; fine
  • 1/2 cup Honey
  • 2 cup Coconut-unsweetened shredded
  • 2 tsp Cayenne pepper
  • 1 Tbsp Orange zest; grated-thin
  • 1/2 tsp Tabasco sauce
  • Layer of orange peel
  • 1-1/2 cup Flour, all-purpose sifted
  • 5 cup Canola oil
Calypso Punch Relish Ingredients:
  • 1 cup Pineapple, fresh; diced fine
  • 1 Tbsp Ginger, fresh; minced
  • 1 cup Orange segments; diced fine
  • 1 Tbsp Mint, fresh; minced
  • 1/2 cup Jicama; finely diced
  • 1 Tbsp jalapeños chili, minced
  • 1/4 cup Red Onion; finely diced
  • 1 Tbsp Honey
  • 1 Tbsp Lime juice; fresh
  • Salt to taste
MoreRecipes.com image placeholder
Preparation:

Wash and dry shrimp and set aside. Beat eggs, honey, cayenne pepper, and hot sauce together. When well beaten, pour into a shallow bowl.

Combine flour, cornstarch and curry powder in a shallow bowl. Then, combine bread crumbs, coconut, and orange zest in a third bowl. Dip each shrimp into egg mixture, them the flour mixture.

Again dip into the egg mixture and finally in the coconut bread crumbs. Set aside. Heat oil to 325° F in a deep fry pan over medium high heat.

When temperature is reached, add coconut shrimp a few at a time and fry for about 3 minutes.

Calypso Punch Relish: Combine all ingredients in a non-reactive bowl. Cover and allow to marinate 30 minutes before serving.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder





  • print page button