Coconut Shrimp with Tamarind Vinaigrette Recipe

Name: Coconut Shrimp with Tamarind Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 1 cup all-purpose flour, for dredging; 6 large eggs, lightly beaten; 3 cups shredded sweetened coconut (about 9 ounces); 16 jumbo shrimpshelled, deveined and cut almost in half lengthwise down the back; 1 quart vegetable oil, for frying; 2 tablespoons tamarind syrup; 2 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 8 cups mixed salad greens, torn into bite-size pieces

Servings: persons

About 1 cup all-purpose flour, for dredging
6 large eggs, lightly beaten
3 cups shredded sweetened coconut (about 9 ounces)
16 jumbo shrimpshelled, deveined and cut almost in half lengthwise down the back
1 quart vegetable oil, for frying
2 tablespoons tamarind syrup
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
8 cups mixed salad greens, torn into bite-size pieces

1
Put the flour, eggs and coconut in separate shallow bowls.
2
Dredge the shrimp first in the flour, then in the eggs and then in the coconut; press the coconut firmly onto the shrimp.
3
Arrange the shrimp on a baking sheet, cover and refrigerate for at least 1 hour or overnight.
4
In a medium saucepan, heat the vegetable oil over moderate heat to 350.
5
Working with 2 at a time, fry the shrimp until golden brown, about 4 minutes.
6
Drain the shrimp on a rack set over a baking sheet and keep warm in a low oven.
7
In a blender, process the tamarind syrup, vinegar, olive oil, salt and pepper.
8
Put the greens in a bowl, add the dressing and toss to coat.
9
Mound the salad on 8 small plates.
10
Set 2 shrimp beside each salad and serve.

899

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: About 1 cup all-purpose flour, for dredging, 6 large eggs, lightly beaten, 3 cups shredded sweetened coconut (about 9 ounces), 16 jumbo shrimpshelled, deveined and cut almost in half lengthwise down the back, and more.

Yes, Coconut Shrimp with Tamarind Vinaigrette 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.

Coconut Shrimp with Tamarind Vinaigrette

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