Coconut Shrimp with Pineapple Curry Sauce
Coconut Shrimp with Pineapple Curry Sauce is an appetizer that is a deal breaker only if prepared correctly because it is very delicious.
Ingredients
- 4 Jumbo Shrimp deveined and cleaned
- 1/2 cup shredded coconut fresh or store bought unsweetened shredded coconut
- 3/4 cups flour
- 1/8 teaspoon black pepper
- 1/8 teaspoon Paprika
- 1/8 teaspoon salt
- 1 egg beaten
- oil for frying vegetable oil
- 1 small shallots finely diced
- 1/2 tablespoon unsalted Butter
- 1 tablespoon curry powder
- 1/2 cup pineapple juice fresh juice or from concentrate
- 1/2 cup coconut milk
- pinch of salt
- pinch of black pepper
- 1 1/2 tablespoon water
- 1 tablespoon all-purpose flour
Instructions
- Coconut Shrimp Clean Shrimp and pat dry. Add salt, pepper and paprika to flour and stir to blend well then put aside.
- Dip each shrimp into the egg mixture, coat with flour and then coat with shredded coconut.
- Fry each shrimp until golden brown.
- To make the sauce, In a small sauce pan over medium high heat, add butter and sauté shallot. Add curry powder stir to blend. Add pineapple and coconut milk and bring to a boil. Add flour and water mixture and stir to blend. Lower heat and let mixture simmer until mix thick but not runny.
- Serve with Coconut Shrimp.
Notes
If seving more people, Increase the amount of ingredients.
Nutrition
Serving: 1gramsCalories: 1055kcalCarbohydrates: 125gProtein: 26gFat: 52gSaturated Fat: 41gCholesterol: 239mgSodium: 685mgFiber: 7gSugar: 34g
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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