Welcome to a culinary escape! We would like to share with you the recipe for one of our guests’ favorite dishes. If you’re looking to add a burst of flavor to your meal, this Coconut Shrimp recipe is just the ticket.
Crispy on the outside, tender on the inside, and bursting with tropical goodness, these shrimp are a culinary delight. Whether you’re serving them as an appetizer or the main course, they’re guaranteed to be a hit. Get ready to wow your taste buds and transport yourself to a sunny beach with every bite!
Coconut Shrimp
- Preparation Time: 20 minutes
- Serving Size: 8 people
Ingredients for Coconut Shrimp:
- 40 large shrimp
- 300 grams of shredded coconut
- 400 grams of flour
- 6 eggs
- 600 grams of mixed vegetables (carrots, pumpkin, broccoli)
- 800 grams of prepared rice
- 160 grams of fried sweet potato
- A pinch of fried thyme
- 600 ml of oil (for frying)
- 100 ml of milk
- Salt and paper to taste
Procedure:
- Prepare three separate containers: one with flour, another with a mixture of egg and milk, and the last one with shredded coconut.
- Season the shrimp with salt and pepper.
- Dip each shrimp first in the flour, then in the egg and milk mixture, and finally in the shredded coconut, ensuring they are well coated.
- Heat the oil to 180°C (356°F) in a deep frying pan.
- Fry the coconut-breaded shrimp in the hot oil for about 5 minutes or until they are golden brown and crispy.
- Remove the shrimp from the oil and place them on paper towels to remove excess oil.
- They are now ready to serve!
Mango and jalapeño sauce
- Preparation Time: 10 minutes
- Serving Size: 8 people
Ingredients:
- 10 ml of olive oil
- 10 grams of finely chopped red onion
- 40 grams of sugar
- 100 ml of rice vinegar
- 10 grams of finely chopped jalapeño pepper (adjust to your preferred level of spiciness)
- 5 grams of finely chopped fresh ginger
- 500 grams of ripe mango cubes
- 240 ml of water
- Salt to taste
Procedure:
- In a saucepan over low heat, melt the butter, and simultaneously sauté the red onion, ginger, and jalapeño pepper.
- Add the mango cubes and sugar and cook until the sugar starts to caramelize. Increase the heat and bring it to a boil.
- Add water and rice vinegar, allowing it to boil until the liquid reduces and thickens.
- Season with salt to taste.
- Remove from heat and blend the mixture until it becomes a smooth sauce.
- Transfer the sauce to a container, and it’s ready to serve.
Enjoy your Coconut Shrimp with Mango and Jalapeño Sauce, a taste of El Cid Resorts brought to your own kitchen!
This incredible Coconut Shrimp recipe was shared by our Executive Chef, Luis Pazos. We hope you enjoy bringing a taste of our tropical paradise into your own kitchen. Provecho!
