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Here’s a painfully delicious recipe for Coconut Shrimp With Pineapple-Habanero Dip from the folks at Ezra Pound Cake that makes for truly addictive party food.
Ingredients:
For the Shrimp
Canola oil, for frying
2/3 cups all-purpose flour
1/2 cup cornstarch
1 large egg, beaten
1 cup shredded or flaked coconut
1 cup ice cold soda water
1 1/2 tablespoons seasoning mix (i.e. Cajun, Creole, Emeril’s Essence)
Pineapple Habanero Chutney (see below)
For the Pineapple Habanero Chutney
1 tablespoon butter
1/2 cup chopped onions
Pinch salt
2 cups small diced pineapple
1/2 cup small diced red bell pepper
1 tablespoon minced habanero
1/2 cup white vinegar
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon water
How to Make Coconut Shrimp With Pineapple-Habanero Dip
See More of Hugging the Coast’s Fish For Friday Recipes
You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.
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(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)
January 30th, 2009 at 7:00 am
This looks and sounds divine! Thanks for the recipe.
January 31st, 2009 at 12:46 pm
My gluten-free husband has been hankering for Coconut Shrimp and this looks like a winning recipe. Thanks so much for sharing it. I just bookmarked and stumbled it.