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Coconut Shrimp with Curried Tomato, Lime and Roasted Garlic Coulis

  • Preparation Time20 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyMedium

For the coconut shrimp

For the garlic coulis

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
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.
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.
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.

Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

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