Coconut-crusted shrimp with tomato curry sauce
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4 as an appetizer
Complexity: easily
Servings: 4 as an appetizer
Coconut-Breaded Shrimp with Tomato Curry Sauce - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For shrimp:
- 24 large shrimp, peeled and deveined, with tails on
- 1 egg category CO
- 2/3 cup beer
- 1.5 tsp baking powder
- 3/4 cup wheat flour (portions)
- 2 cups coconut flakes
- 2-3 tablespoons vegetable oil (canola is best)
For the Coulis tomato sauce:
- 2 chopped Bull's Heart tomatoes
- 1/3 cup baked garlic (portions)
- 2 tablespoons fresh lime juice
- 1 tsp curry powder
- Salt and ground black pepper
We recommend
Recipes with similar ingredients: shrimps, tomatoes, eggs, flour, coconut flakes, lime juice, light beer, garlic, curry
Cooking the dish according to the recipe:
- In a medium bowl, whisk together the eggs, beer, baking powder, and 1/2 cup of all-purpose flour. Place the remaining 1/4 cup of all-purpose flour in a shallow dish. Place the coconut in a separate shallow dish.
Dredge the shrimp in flour and shake off any excess. Dip them in the beer mixture and turn them over several times. Roll the shrimp in the coconut until coated on all sides. - Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until cooked through and no longer translucent.
Serve the shrimp with the coulis. Reserve the other half of the tomato sauce (about 1/3 cup) for another seafood dish.Mussels with salami and tomatoes".
For the Coulis tomato sauce: In a food processor, combine 1/2 roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season with salt and pepper to taste.
Author of the recipe - Robin Miller is a food writer and nutritionist.
Categories:
recipe / Dinner / Main courses / Fish and seafood / Sauces / Dips / / Thai cuisine
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