Coconut Shrimp Recipe
red cabbage, blood orange sticky sauce, micro cilantro, fresh lime, with pineapple
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Ingredients
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Coconut Shrimp
Method
Preparation
Prepare the Shrimp
In a bowl, season the shrimp with salt and pepper. Set aside.
Set Up Breading Station
In three separate shallow dishes, place flour in one, beaten eggs in the second, and coconut flakes in the third.
Bread the Shrimp
Dip each shrimp into flour, shaking off excess, then into the beaten eggs, and finally coat with coconut flakes. Set aside on a plate.
Fry the Shrimp
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded shrimp in batches and fry until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.
Make the Blood Orange Sauce
In a saucepan, combine blood orange juice and honey. Bring to a simmer and reduce until slightly thickened, about 5-7 minutes.
Assemble the Plate
On a serving platter, arrange the shredded red cabbage as a bed. Top with fried coconut shrimp, drizzle with the blood orange sauce, and garnish with diced pineapple, micro cilantro, and lime wedges.