Coconut Shrimp with Pineapple Salsa
Prep
18 min
Total
20 min
Plus
Special tools: Cast Iron pan, thermometer
Serves
4-6
A classic party appetizer done poolside
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Ingredients
1 lb
20 count shrimp, cleaned
1 tsp. (check)
kosher salt
3 twists
black pepper
2 tbsp.
flour
Batter
1/4 cup
cornstarch
1/4 cup
AP flour
1/2 cup
sparkling water
1 tsp.
baking powder
Crust
1 cup
shredded coconut
1 cup
panko breadcrumbs
Pineapple Salsa
1 cup
pineapple
1 tbsp.
red onion
1 tbsp.
red pepper
1 tbsp.
coriander
1 tsp.
honey
1/2
lime, juiced
1 pinch
hot sauce
salt and pepper, to taste
Instructions
Method:
- Season and mix shrimp with flour. Mix up batter to be a litter thicker than usual. Combine coconut and breadcrumbs.
- Pull the shrimp through the batter and crust with coconut mixture. Shallow fry at 350 until golden, re-season while hot.
- Mix up pineapple salsa; take diced pineapple, red pepper, red onion, coriander and a bit of chili pepper if desired- mix in a separate bowl. Next elevate these ingredients by adding some lime juice and honey. Stir and add salt, pepper and hot sauce to taste.
- Serve on a platter fit for poolside eating, which means no glass. The perfect option would be to cut a pineapple in half and carve out the insides (which can be used for salsa). Plate and enjoy by the pool!