Coconut Shrimp I

Coconut Shrimp I Recipe with Sherry and Curry Powder

Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Coconut shrimp is a popular dish that combines the sweetness of coconut with the savory flavor of shrimp. This recipe is a delicious and crispy take on the classic dish that is sure to impress your family and friends.

History

Coconut shrimp is believed to have originated in the Caribbean, where coconut is a common ingredient in many dishes. The combination of coconut and shrimp is a perfect match, creating a dish that is both flavorful and satisfying.

Ingredients

1 lb (454 g) large shrimp
0.5 cup dry sherry
1 tsp curry powder
1.25 cups all-purpose flour, divided
1.5 tsp cornstarch
0.25 tsp baking powder
0.5 cup milk
0.75 cup shredded coconut
0.75 cup dry breadcrumbs
vegetable oil for frying
3 cups hot cooked basmati rice
mango chutney (optional)

How to prepare

Peel the shrimp, leaving the tail shell, and devein them.
Butterfly the shrimp by cutting almost all the way through along the vein side.
Combine sherry and curry powder, and marinate the shrimp in the sherry mixture in the refrigerator for 30 minutes.
In a small bowl, combine 0.5 cup of flour, cornstarch, baking powder, and milk. Stir until the batter becomes thin and smooth.
In a rectangular dish, combine coconut and breadcrumbs.
Coat the shrimp in the remaining 0.75 cup of flour, then in the batter, and finally in the coconut mixture.
Let the shrimp stand for 20 minutes before cooking.
Heat 1 inch of oil to 350°F (177°C) in a heavy pan with a 3-inch side rim.
Fry the shrimp until golden, making sure not to crowd them in the pan.
Drain the shrimp on paper towels.
Serve the shrimp with rice and mango chutney, if desired.

Variations

For a healthier version, try baking the shrimp instead of frying them.
Add a touch of heat by sprinkling red pepper flakes on the shrimp before frying.

Cooking Tips & Tricks

Make sure to butterfly the shrimp to ensure that they cook evenly and are crispy.

- Marinating the shrimp in the sherry and curry powder mixture adds an extra layer of flavor.

- Letting the shrimp stand for 20 minutes before cooking allows the coating to adhere better to the shrimp.

- Be careful not to overcrowd the pan when frying the shrimp to ensure that they cook evenly and become crispy.

Serving Suggestions

Serve the coconut shrimp with hot cooked basmati rice and mango chutney for a complete meal.

Cooking Techniques

Frying the shrimp in hot oil ensures that they become crispy and golden brown.

Ingredient Substitutions

You can use coconut milk instead of regular milk for a more intense coconut flavor.

Make Ahead Tips

You can prepare the shrimp up to the coating step ahead of time and refrigerate until ready to fry.

Presentation Ideas

Serve the coconut shrimp on a bed of lettuce with a side of sweet chili sauce for dipping.

Pairing Recommendations

Pair the coconut shrimp with a crisp white wine or a tropical fruit cocktail.

Storage and Reheating Instructions

Store any leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

45g per serving

Fats

- Total Fat: 15g per serving

- Saturated Fat: 10g per serving

Proteins

- Protein: 20g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

- Vitamin C: 6% of daily value per serving

- Iron: 15% of daily value per serving

Alergens

Contains shellfish, dairy, and gluten

Summary

This dish is a good source of protein and iron, but is high in fat and carbohydrates. It is best enjoyed in moderation as part of a balanced diet.

Summary

Coconut shrimp is a delicious and crispy dish that is perfect for a special occasion or a weeknight dinner. With a few simple ingredients and some cooking tips, you can create a restaurant-quality dish that will impress your guests. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Coconut Shrimp. It was a warm summer day, and I was visiting my friend Martha in her cozy kitchen. Martha was known for her delicious seafood dishes, and she had promised to teach me how to make one of her specialties.

As Martha gathered the ingredients, she explained to me that she had learned this recipe from her grandmother, who had picked it up from a fisherman she met while traveling along the coast of Thailand. The story behind the recipe intrigued me, and I was eager to try my hand at creating this exotic dish.

We started by preparing the shrimp, cleaning and deveining them before dipping them in a light batter made of flour, cornstarch, and a touch of baking powder. Martha showed me how to gently coat each shrimp in the batter, making sure they were evenly coated before dipping them in a mixture of shredded coconut and breadcrumbs.

As we fried the shrimp in a hot pan of oil, the kitchen filled with the mouth-watering aroma of coconut and seafood. Martha taught me to watch for the shrimp to turn a golden brown color, indicating they were crispy and ready to be served.

Once the shrimp were cooked to perfection, we plated them on a bed of fresh greens and served them with a side of sweet and tangy dipping sauce. As I took my first bite, I was transported to a tropical paradise, the flavors of coconut and shrimp dancing on my taste buds.

From that day on, Coconut Shrimp became a staple in my cooking repertoire. I would often make it for family gatherings and potluck dinners, always receiving rave reviews from my loved ones. The recipe became a cherished tradition in our household, a reminder of the special bond I shared with Martha and the culinary adventures we had together.

Over the years, I have made small tweaks to the recipe, adding my own personal touch with a dash of chili powder for a subtle kick or a sprinkle of fresh herbs for a burst of flavor. Each time I make Coconut Shrimp, I am reminded of that sunny afternoon in Martha's kitchen, where I learned not just a recipe, but a lesson in the power of sharing food and stories with loved ones.

As I pass on this recipe to the next generation, I hope they will create their own memories and traditions around the table, just as I have done with Coconut Shrimp. And who knows, maybe one day my grandchildren will be sharing this recipe with their friends, adding a new chapter to its rich history of flavors and stories.