5th June 2013
Coconut Shrimp Salad | Recipe
I’ve been wanting to make this recipe for the longest time after seeing it on one of my favourite recipe blogs, carnaldish.com
. I’m a huge fan of prawns/shrimp, so I decided to give it a try! Click below for the full post:
Before I begin, remember to check out the full recipe here as I have only used the shrimp recipe and not the completed dish as on the original site.
- 1 lb shrimp, peeled and de-veined
- ½ cup panko breadcrumbs (can be found in Tesco’s & Asda)
- ½ unsweetened coconut flakes
- ¼ cup sweetened coconut flakes
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp cayenne pepper
- dash of paprika (optional)
- 2 eggs, beaten
You can have the shrimp with any side dish. I chose to use mine in a salad. You can have it as a taco (as per the original recipe) or it can be a nice accompaniment with noodles, rice or grilled vegetables.
1) First, defrost the shrimp in cold water. I opted to use king shrimp, however you can use any size or variation of shrimp if you wish. While the shrimp defrosts, prepare the salad. I made a simple salad consisting of lettuce, cucumber, tomatoes and chia seeds (big thanks to Sandra from TheBlackPearlBlog
for introducing use to chia seeds! I use it in everything now.)
2) What you then want to do is peel the shrimp and de-vein it. The “vein” of the shrimp is located on the underbelly (where the legs are). It’s a dark purple coloured long vein and is actually the digestive tract, so you’d want to remove that if you don’t like the taste of shrimp poo. O_O.
Shrimp all de-veined and shelled. Yum.
3) Mix the cups of panko crumbs, sweetened and unsweetened coconut and seasoning together in a bowl. Dip the shrimp in the beaten egg, remembering to coat both sides and then dip in the breadcrumb/coconut mixture. Leave to sit on a plate for about a minute before frying.
The pan should be on medium heat when frying. To test, throw a couple of breadcrumbs in the oil, if the breadcrumb fries immediately, it’s too hot. You want a gentle simmering. When the oil is of the right temperature, put in around 4-5 shrimp at a time and fry for around 3-5 minutes. The smaller the shrimp, the faster it’ll cook.
Voila! It tastes sooooooo good and I love that it’s so simple to make! Just want to shout out Resha, the owner of CarnalDish
for making such amazing recipes! Check out her blog and instagram
for more inspiration and delicious food!
Will you be trying this out?