Updated: Jun 15, 2020
The perfect summer appy now that we’re allowed to see people again! Crispy coconut shrimp atop a sweet tropical salsa. The beauty of this dish is the simplicity - feel free to play around with the salsa and add any seasonal fruits or veg that you may have.
Serves 2 as a meal, 4 as an appetizer
2 tomatoes, diced
1 cup pineapple (fresh or grilled), diced
1 mango, diced (a little underripe is better)
1 avocado, diced
1/4 of an onion, minced
1 jalapeno, minced
1 clove garlic
1/4 cup cilantro
1 lime, juiced
2 tbs olive oil
1 tbs rice vinegar
Salt and pepper
1 kg shrimp, peeled, deveined, tail off
2 tbs cornstarch
1 tsp West Indian curry powder
3/4 cup shredded dried coconut (unsweetened)
1/4 cup all purpose flour
1 cup spinach
1/4 - 1/2 cup canola or vegetable oil for frying
1 tbs spicy mayo (optional)
1. In a large mixing bowl, combine the tomatoes, pineapple, mango, avocado, onion, jalapeno, garlic, cilantro, lime juice, olive oil, rice vinegar, and a pinch of salt and pepper. Stir well and set in the fridge while you make the shrimp.
2. Wash the shrimp in a colander then pat dry with a paper towel. Add to a bowl with the cornstarch, curry powder, and a pinch of salt and pepper. Stir to coat shrimp.
3. In a large shallow plate, mix the flour, shredded coconut and a pinch of salt and pepper. Crack the eggs into a separate bowl and whisk them. Dip the shrimp into the egg to coat, then into coconut flour mix, coating completely. Continue until all the shrimp have been dredged.
4. Heat up the oil in a medium sized frying pan. Pan fry shrimp for 3 minutes on each side, or until golden. Fry in 2-3 batches and do not overcrowd the pan, or the shrimp will taste very oily. Set aside.
5. Lay the spinach on the bottom of a large plate or platter. Spoon the salad over top and spread to cover the base of the platter. Top with the shrimp, and drizzle with spicy mayo. Serve with lime wedges.