Coco-shrimp with cilantro sauce

Every now and then, an occasion calls for something especially festive. This dish can be enjoyed any time of year and is a true crowd-pleaser.

Serving size

2 prawns

Makes

7 servings and ½ cup of sauce

Prep time: 20min
Cook time: 15min
Total: 35min

Ingredients

Shrimp:

¾ cup unbleached flour, divided (½ cup + ¼ cup)

¾ teaspoon baking powder

1 small egg

5 ounces’ ice-water

¼ cup breadcrumbs, homemade

¼                                 ⅔ cup (30g) coconut, unsweetened, shredded

14 large (300g total) shrimp, peeled with tails on

¼ teaspoon black pepper, freshly ground

½ cup olive oil

½ teaspoon salt (optional)

 

Cilantro sauce:

1 clove of garlic

1 cup cilantro, chopped

¼ cup olive oil

2 tablespoons lemon, juiced

¼ teaspoon black pepper

2 tablespoons yogurt, plain

1 teaspoon honey

 

Special equipment:

Immersion blender for sauce

Nutrition Info

Makes: 7 servings and ½ cup of sauce  Serving size: 2 prawns

Calories

374

Fat

27 g

Saturated Fat

6 g

Trans Fat

0 g

Cholesterol

102 mg

Carbohydrates

15 g

Sugar

1 g

Fiber

2 g

Protein

13 g

Sodium

132 mg

Calcium

81 mg

Phosphorus

154 mg

Potassium

187 mg

Instructions

Shrimp:

  1. Combine ½ cup of the flour, baking powder and salt, if desired, into a mixing bowl.
  2. Form a well in the center and add the egg.
  3. Whisk in the ice-water and mix well to create a smooth batter. Set aside.
  4. Place remaining ¼ cup flour in a separate shallow bowl. Set it next to the bowl of batter.
  5. Combine breadcrumbs and shredded coconut in a third bowl. Mix it until well combined and place with the other two bowls.
  6. Season the shrimp with salt, if using, and pepper. Coat the shrimp in flour, shake off excess flour and reserve.
  7. Hold the tail of each shrimp and dip it into the batter. Lift and allow for excess batter to drip back into the bowl.
  8. Roll each shrimp in the breadcrumb mixture. Repeat until all shrimp are coated.
  9. Heat a deep pan or wok on medium-high and add oil. Fry the battered shrimp for 1 to 2 minutes until golden and crisp on bottom side. Flip and cook on top side for 1 minute more.
  10. Drain onto paper towels. Serve the shrimp while warm and dip into cilantro sauce.

 

Cilantro sauce:

  1. Combine all the sauce ingredients in a very small blender. Blend until smooth.
  2. Add water, one teaspoon at a time, until you achieve desired sauce consistency.
  3. Adjust seasoning if desired.
  4. Serve the shrimp while warm and dip into cilantro sauce. Enjoy!
Recipe contributed by Familycook Productions

When entertaining, you can prepare the sauce, batter and coconut coating in advance as well as pre-season the shrimp. Then when you are ready to serve, simply coat the shrimp with flour and cook.
You can also use low sodium panko breadcrumbs, but this will change nutrient values.