coconut shrimp with curried tomato,lime & roasted garlic coulis
Janaan Roberts
ingredients
- For the coconut shrimp:
- 1 large egg
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 3/4 cup all-purpose flour, divided
- 2 cups flaked coconut
- 24 large shrimp, peeled and deveined, tails on
- 2 to 3 tablespoons vegetable oil, preferably canola
- For the garlic coulis:
- 1/3 cup roasted garlic, divided
- 2 beefsteak tomatoes, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon curry powder
- Salt and freshly ground black pepper
directions
- 1
For the coconut shrimp:
- 2
Directions
- 3
In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
- 4
Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
- 5
For the garlic coulis:
- 6
In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
- 7
Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.
Source: Janaan
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