Red Lobster Parrot Isle Coconut Shrimp

Name: Red Lobster Parrot Isle Coconut Shrimp (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Polynesian
Ingredients: 1 pound Jumbo Shrimp-peeled and deveined; 1 cup Cake Flour; 1 cup Ice Water; 1 Large Egg-cold; 1 cup Sweetened Shredded Coconut-toasted; 1 Ripe Mango-diced; 1/4 cup Red Onion-finely diced; 1 Jalapeño-seeded and minced; 2 tablespoons Cilantro-chopped; 1 tablespoon Lime Juice-freshly squeezed; 1/2 cup Coconut Cream; 2 tablespoons Lime Juice-freshly squeezed; 1 tablespoon Honey; Peanut Oil -for frying

⏱1h 15m

👥4

🔥550 cal

Hard

🍽️Polynesian

A refined take on the classic, featuring tempura-style shrimp, a vibrant mango salsa, and a coconut-lime dipping sauce.

1 pound Jumbo Shrimp-peeled and deveined

1 cup Cake Flour

1 cup Ice Water

1 Large Egg-cold

1 cup Sweetened Shredded Coconut-toasted

See all 14 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥550 cal

Hard

🍽️Polynesian

A refined take on the classic, featuring tempura-style shrimp, a vibrant mango salsa, and a coconut-lime dipping sauce.

#Shrimp #Coconut #Tempura #Salsa #Appetizer

Instructions

Prepare the Mango Salsa: In a bowl, combine the Mango, Red Onion, Jalapeño, Cilantro, and Lime Juice. Set aside.
Prepare the Coconut-Lime Dipping Sauce: In a small bowl, whisk together the Coconut Cream, Lime Juice, and Honey. Set aside.
Prepare the Tempura Batter: In a bowl, whisk together the Cake Flour and Ice Water until just combined. Gently fold in the cold Egg. Do not overmix.
Coat the Shrimp: Dip each Shrimp in the Tempura Batter, then dredge in the Toasted Shredded Coconut.
Heat Peanut Oil in a large pot or deep fryer to 375°F (190°C).
Fry the Shrimp in batches for 2-3 minutes, until golden brown and crispy.
Remove the Shrimp and place on a wire rack to drain excess oil.
Serve immediately with the Mango Salsa and Coconut-Lime Dipping Sauce.

Ingredients

1 pound 450 g Jumbo Shrimp-peeled and deveined
1 cup 120 g Cake Flour
1 cup 240 mL Ice Water
1 1 Large Egg-cold
1 cup 100 g Sweetened Shredded Coconut-toasted
1 1 Ripe Mango-diced
1/4 cup 30 g Red Onion-finely diced
1 1 Jalapeño-seeded and minced
2 tablespoons 30 mL Cilantro-chopped
1 tablespoon 15 mL Lime Juice-freshly squeezed
1/2 cup 120 mL Coconut Cream
2 tablespoons 30 mL Lime Juice-freshly squeezed
1 tablespoon 15 mL Honey
Peanut Oil N/A -for frying

Equipment

Large Pot or Deep Fryer
Wire Rack
Bowls
Whisk

Instructions

Prepare the Mango Salsa: In a bowl, combine the Mango, Red Onion, Jalapeño, Cilantro, and Lime Juice. Set aside.
Prepare the Coconut-Lime Dipping Sauce: In a small bowl, whisk together the Coconut Cream, Lime Juice, and Honey. Set aside.
Prepare the Tempura Batter: In a bowl, whisk together the Cake Flour and Ice Water until just combined. Gently fold in the cold Egg. Do not overmix.
Coat the Shrimp: Dip each Shrimp in the Tempura Batter, then dredge in the Toasted Shredded Coconut.
Heat Peanut Oil in a large pot or deep fryer to 375°F (190°C).
Fry the Shrimp in batches for 2-3 minutes, until golden brown and crispy.
Remove the Shrimp and place on a wire rack to drain excess oil.
Serve immediately with the Mango Salsa and Coconut-Lime Dipping Sauce.

Nutrition per serving

Calories 550

Ratings & Reviews

0 reviews

Red Lobster Parrot Isle Coconut Shrimp

Red Lobster Parrot Isle Coconut Shrimp

Ratings & Reviews

Comments

You May Also Like