Coconut Tempura Shrimp Recipe

Name: Coconut Tempura Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup of flour; 1/2 cup cornstarch; 1 large egg, beaten; 1 cup grated fresh coconut; 1 cup ice-cold soda water; Salt; 1 pound large shrimp, peeled, deveined and tail on; Creole seasoning (Essence), recipe follows; 1 plantain; 1 recipe of mango chutney; 12 fresh litchee fruit, washed and patted dry; 1 tablespoon cilantro, finely chopped; Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice-cold soda water
Salt
1 pound large shrimp, peeled, deveined and tail on
Creole seasoning (Essence), recipe follows
1 plantain
1 recipe of mango chutney
12 fresh litchee fruit, washed and patted dry
1 tablespoon cilantro, finely chopped
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Preheat the fryer.
2
In a medium sized mixing bowl, combine the flour, cornstarch, egg, coconut and soda water.
3
Mix well to make a smooth batter.
4
Season with salt.
5
Season the shrimp with Creole seasoning.
6
Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess.
7
Fry the shrimp in batches until golden brown, about 4 to 6 minutes.
8
Remove and drain on paper towels.
9
Season with Creole seasoning.
10
Peel the plantains.
11
Slice the plantains thinly, lengthwise.
12
Fry the plantains until golden brown.
13
Remove and drain on paper towels.
14
Season with Creole seasoning.
15
Mound some of the Mango Chutney in the center of each plate.
16
Lay the shrimp around the chutney.
17
Garnish with fried plantains, litchee fruit and cilantro.
18
Combine all ingredients thoroughly and store in an airtight jar or container.
19
Yields: about 2/3 cup

353

kcal

Calories

Fat

Carbs

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 21 ingredients. The key ingredients include: 2/3 cup of flour, 1/2 cup cornstarch, 1 large egg, beaten, 1 cup grated fresh coconut, and more.

Yes, Coconut Tempura Shrimp 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 Tempura Shrimp

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