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Coconut Shrimp with Calypso Punch Relish

 

72

Yield

6

servings

Prep

30

min

Cook

10

min

Ready

120

min

Trans-fat Free, High Fiber
 

Ingredients

2 pounds shrimp
with tails, peeled and deveined
4 large eggs
large
½ cup honey
2 teaspoons cayenne pepper
½ teaspoon red hot pepper sauce
*
1 ½ cups all-purpose flour
,
½ cup cornstarch
1 tablespoon curry powder
4 cups bread crumbs
fine
2 cups coconut, shredded, unsweetened (desiccated)
*
1 tablespoon orange zest
5 cups canola oil
about
1 cup pineapple, fresh
fresh, diced fine
*
1 cup orange segments
diced fine
*
½ cup jicama
finely diced
¼ cup red onion
finely diced
1 tablespoon lime juice
fresh
1 tablespoon ginger
fresh,
1 tablespoon mint leaves
fresh,
1 tablespoon jalapeño pepper
optional
1 tablespoon honey
1 x salt
to taste
*

Directions

Wash and dry shrimp and set aside.

Beat eggs, honey, cayenne pepper, and hot sauce together.

When well beaten, pour into a shallow bowl.

Combine flour, cornstarch and curry powder in a shallow bowl.

Then, combine bread crumbs, coconut, and orange zest in a third bowl.

Dip each shrimp into egg mixture, then the flour mixture.

Again dip into the egg mixture and finally in the coconut bread crumbs.

Set aside.

Heat oil to 325 degrees in a deep fry pan over medium high heat.

When temperature is reached, add coconut shrimp a few at a time and fry for about 3 minutes or until golden.

Drain on paper towels. Serve hot with calypso punch relish.

Calypso Punch Relish:

Combine all ingredients in a non-reactive bowl.

Cover and allow to marinate 30 minutes before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 818g (28.9 oz)
Amount per Serving
Calories 362273% of calories from fat
 % Daily Value *
Total Fat 296g 455%
Saturated Fat 33g 164%
Trans Fat 0g
Cholesterol 654mg 218%
Sodium 1384mg 58%
Total Carbohydrate 59g 59%
Dietary Fiber 11g 43%
Sugars g
Protein 150g
Vitamin A 22% Vitamin C 24%
Calcium 35% Iron 95%
* based on a 2,000 calorie diet How is this calculated?

 

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