COCONUT SHRIMP WITH TAMARIND GINGER SAUCE
a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets.
Provided by MarraMamba
Categories Caribbean
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make sauce:.
- Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
- Prepare shrimp:.
- Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
- Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
- Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
- While oil is heating, coat shrimp:.
- Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
- Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
- Serve shrimp with sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #appetizers #seafood #caribbean #central-american #shrimp #shellfish #4-hours-or-less
You'll also love
.jpg)
Joseph muya
[email protected]This recipe is a great way to use up leftover shrimp.
Kaden Mellick
[email protected]I'm not sure what went wrong, but my shrimp turned out soggy.
Mugerwa Hukasha
[email protected]This dish is a bit too spicy for me, but my husband loved it.
Emaan Zahra
[email protected]I'm not a good cook, but this recipe was easy to follow and the shrimp turned out great.
Mohammad iskandar
[email protected]I'm allergic to shrimp, but I made this dish with tofu and it was still delicious.
Sniper tracker Lost
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
keke Jackson CountDownz
[email protected]I would give this recipe 10 stars if I could. It's that good!
WhatEcho
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Janae Ann
[email protected]I'm not a big fan of coconut, but I loved this dish. The tamarind-ginger sauce is so flavorful.
Krysti Combs
[email protected]This dish is a great way to impress your guests. It's easy to make and it always gets rave reviews.
Suzan Giri
[email protected]I followed the recipe exactly and the shrimp came out tough. I'm not sure what I did wrong.
Husnain Liaquat
[email protected]I had some trouble finding tamarind paste, but it was worth the search. This dish is now one of my favorites.
Mukhtir Ali
[email protected]The sauce is a bit too sweet for my taste, but the shrimp are cooked perfectly.
Carla Lee
[email protected]I made this dish for my family and they all loved it. Even my picky eater son ate it all up.
Malikharis Arif
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The shrimp are so delicious and the sauce is amazing.
Nkgomotseng Kgoadi
[email protected]I love the combination of flavors in this dish. The coconut and tamarind complement each other perfectly.
Somrat Islam__124
[email protected]This coconut shrimp with tamarind-ginger sauce was a hit at my dinner party! The shrimp were crispy and flavorful, and the sauce was tangy and sweet. I will definitely be making this dish again.