This was our first time cooking with coconut oil and we love it. It added a nice, nutty flavor to the shrimp and is healthy (bonus!). The dipping sauce is sweet and spicy, which is a perfect complement the fresh and nutty coconut shrimp.
Coconut Shrimp with Pineapple Dipping Sauce
Adapted from Tablespoon
Ingredients:
·1 lb. pre-cooked shrimp, thawed
·2 tsp coconut oil
·1 egg
·1 TBS cornstarch
·1 cup sweetened flaked coconut
·1 TBS lime juice
·5 pickled jalapeno slices, chopped
·1 cup crushed pineapple, with juice
Directions:
Combine lime juice, jalapeno slices, and crushed pineapple in a food processor. Process until smooth and refrigerate until ready to serve.
Beat egg in a small, shallow dish. Place cornstarch and coconut on two separate plates. Coat the shrimp in cornstarch, then dip in the egg, and then dip in the coconut.
Heat coconut oil in a skillet. When it liquefies, add the shrimp and lightly pan fry on both slides until golden brown. Serve with pineapple dipping sauce.
I've also shared this recipe on: This Week's Craving
0 comments:
Post a Comment