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CRISPY COCONUT SHRIMP RECIPE WITH PINA COLADA COCONUT SHRIMP SAUCE

INGREDIENTS
FOR THE SPICY PINA COLADA SAUCE:

  • 1½ cups pina colada mix
  • ¼ cup water
  • 4 teaspoons cornstarch
  • 4 tablespoons crushed pineapple
  • ¼ cup sweetened flaked coconut
  • 1/8 teaspoon crushed red peppers
  • ¼ teaspoon kosher salt
  • Juice from 1 lime
  • Zest from 1 lime

FOR THE COCONUT SHRIMP:

  • 3-4 cups canola oil for frying
  • 1 pound raw jumbo shrimp 16-20 count, peeled and deveined
  • kosher salt for seasoning shrimp
  • 1 cup all-purpose flour
  • ¾ teaspoon paprika
  • ½ teaspoon ground white pepper or black
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon table salt
  • 4 large eggs
  • 1½ teaspoons cold water
  • 1 cup unsweetened or sweetened shredded coconut
  • 1 cup panko bread crumbs
CRISPY COCONUT SHRIMP RECIPE WITH PINA COLADA COCONUT SHRIMP SAUCE


INSTRUCTIONS

  1. In a medium saucepan, whisk together pina colada mix, water and cornstarch until the cornstarch is dissolved. Bring the mixture to a low-boil over medium-low heat. Simmer while stirring 4-5 minutes or until mixture thickens.
  2. Add the crushed pineapple, coconut, crushed red pepper, salt, lime zest and lime juice and whisk well.
  3. Bring the mixture back to a low boil and simmer until mixture is desired consistency, about 4-5 minutes.
  4. Strain the sauce through a mesh strainer over a medium bowl.
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