Coconut Shrimp with Curried Tomato, Lime and Roaste

Name: Coconut Shrimp with Curried Tomato, Lime and Roasted Garlic Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour.
2
Place remaining 1/4 cup flour in a shallow dish.
3
Place coconut in a separate shallow dish.
4
Dredge shrimp in flour and shake off excess.
5
Dunk shrimp in beer mixture and turn to coat.
6
Roll shrimp in coconut until all sides are coated.
7
Heat the olive oil in a large skillet over medium-high heat.
8
Add shrimp and cook 2 minutes per side, until cooked through or opaque.
9
In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder.
10
Season, to taste, with salt and pepper.
11
Serve shrimp with the coulis on the side.
12
Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

1196

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg, 2/3 cup beer, 1 1/2 teaspoons baking powder, 3/4 cup all-purpose flour, divided, and more.

Yes, Coconut Shrimp with Curried Tomato, Lime and Roasted Garlic Coulis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Shrimp with Curried Tomato, Lime and Roasted Garlic Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions