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Coconut Shrimp with Tropical Fruit Salad
Created by: Howcan Team
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 2 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 cups mixed tropical fruits (such as mango, pineapple, kiwi, and papaya), diced
- 1/4 cup fresh mint leaves, chopped
- 1 lime, juiced
- 2 tablespoons honey
Instructions
- In a shallow dish, mix 1/2 cup of flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- In another shallow dish, beat 2 eggs.
- In a third shallow dish, combine 1 cup of shredded coconut with 1/2 cup of panko breadcrumbs.
- Dip each shrimp first in the flour mixture, then in the beaten eggs, and finally in the coconut mixture, pressing gently to adhere. Set aside.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add the coated shrimp and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- In a large bowl, combine 2 cups of mixed tropical fruits, 1/4 cup of chopped mint leaves, the juice of 1 lime, and 2 tablespoons of honey. Toss gently to combine.
- Serve the coconut shrimp with the tropical fruit salad and enjoy!
The history of Coconut Shrimp is as rich and diverse as the tropical fruit salad it's often paired with. This delectable dish originated in Southeast Asia, where the combination of succulent shrimp and crispy coconut became a culinary sensation. Over time, it made its way to the shores of the Caribbean, where talented chefs added their own twist by incorporating a vibrant tropical fruit salad. The dish gained popularity in renowned restaurants across the region, with chefs like Chef Ramon in Puerto Rico and Chef Isabella in Jamaica perfecting their own versions. Today, the best Coconut Shrimp with tropical fruit salad can be savored in beachfront eateries throughout the Caribbean. The key to this dish lies in the perfect balance of juicy shrimp, crunchy coconut, and a medley of fresh tropical fruits like mango, pineapple, and papaya. For a unique twist, some chefs also infuse the salad with a zesty citrus dressing or a hint of chili for a spicy kick. Whether enjoyed in a bustling seaside restaurant or prepared at home, this delightful fusion of flavors is a true taste of paradise.
30 min
4
380 calories
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