Carribean Coconut Fried Shrimp Recipe
Shrimp | Cuban Coleslaw | Orange Habanero Sauce
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Ingredients
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Shrimp
Cuban Coleslaw
Orange Habanero Sauce
Method
Shrimp
- 1
- 2
Breading the Shrimp
Dip each shrimp first into the coconut flour, ensuring it is fully coated, then into the beaten eggs, and finally into the shredded coconut, pressing gently to adhere the coconut.
- 3
Frying the Shrimp
In a large skillet or frying pan, heat the oil over medium-high heat. Once the oil is hot, fry the breaded shrimp in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side until golden brown and crispy. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
Cuban Coleslaw
- 4
Mix the Vegetables
In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red onion, and chopped cilantro.
- 5
Prepare the Dressing
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.
- 6
Combine and Serve
Pour the dressing over the vegetable mixture and toss to coat evenly. Let it sit for at least 10 minutes before serving to allow the flavors to meld.
Orange Habanero Sauce
- 7
Blend the Sauce
In a blender, combine the chopped habanero pepper, orange juice, honey, apple cider vinegar, and salt. Blend until smooth. Adjust seasoning if necessary.
- 8
Serve
Transfer the sauce to a serving bowl and set aside to accompany the fried shrimp.