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Ingredients
- 3/4 cup cider vinegar
- 1 1/2 teaspoons coarsely
ground black pepper
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 3/4 teaspoon
English-style dry mustard
- 1/4 teaspoon dried hot
red pepper flakes, or to taste
- 1/4 teaspoon mustard
seeds, crushed
- 1/4 teaspoon coriander
seeds, crushed
- 1 cup olive oil
- 3 large garlic cloves,
crushed
- 1 bay leaf
- 1 1/2 pounds (24 to 30)
large shrimp , shelled and deveined
- 1 medium onion, halved
lengthwise and sliced thin
- 1 lemon, sliced thin
- 2 tablespoons minced
fresh dill or parsley leaves, or to taste,
plus a dill sprig for garnish
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Coconut shrimp makes a best appetizer or a main dish. It is simple to cook and can be served immediately.
The ingredients for this recipe are 15 medium shrimps , 2 cups of flour , 2 eggs beaten ,garlic powder , chili powder , salt ,and ¾ cup of finely shredded coconut.
First, peel the shrimp shell, devein, dehead, and wash it in clean ice water .dry the shrimp for few minutes. Sprinkle some salt, pepper and garlic powder on the shrimp. Now in separate bowl mix flour, egg, and beat it until you get a batter. Now dip the shrimp in the batter and roll it on the shredded coconut. Gently press the coconut on the shrimp to coat thoroughly. Now arrange the shrimps in a baking sheet and transfer it to a pre-heated oven. Bake the shrimp for 10 -12 minutes until they are golden brown. Serve it with sauce or tropical salsas.
While serving, fresh pineapple salsa is used. The ingredients for pineapple salsa are 1 cup of finely chopped pineapple, 1/3 cup of chopped red onions, One cup of fresh limejuice and ¼ teaspoon of pepper to taste. Gently mix the ingredient in a bowl and serve it with the coconut shrimp.
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