CASHEW AND COCONUT SHRIMP
This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Dinner Quick & Easy Shrimp Kid-Friendly Coconut Cashew Mango Fry Appetizer Hors D'Oeuvre Small Plates
Yield Makes 18 shrimp, for 4 to 6 appetizer servings
Number Of Ingredients 12
Steps:
- Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
- Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
- In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
- In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.
- Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
- Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
- Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.
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Felix Ngongoni
[email protected]I'm going to try this recipe this weekend.
Sajib Bro
[email protected]This looks like a great recipe.
Wayne David
[email protected]I can't wait to make this!
Jeanette Murphy
[email protected]I'm definitely going to try this recipe.
Benard Kemboi
[email protected]This recipe sounds amazing.
Miraz Khandokar016211
[email protected]I'm going to make this for dinner tonight.
Roz
[email protected]This looks delicious!
Sabbir St
[email protected]I can't wait to try this recipe!
Khan sameer
[email protected]Yum!
Lisolethu Simani
[email protected]5 stars!
Aliyu Ahmad
[email protected]This recipe is a keeper! I'll definitely be making it again.
Qeerroo Qorataa Senna 11
[email protected]I served this dish over rice, but I think it would also be good served over noodles or vegetables.
Mandie Raaths
[email protected]I didn't have any cashews on hand, so I used peanuts instead. They worked just as well.
Phumzile Mnisi
[email protected]The sauce was a bit too sweet for my taste, but I was able to easily adjust it by adding a little bit of lime juice.
DURJOY GAMING FF
[email protected]This was a great weeknight meal. It was quick and easy to make, and my family loved it.
Cae Evangelista
[email protected]I'm not usually a fan of coconut, but this dish changed my mind. The coconut flavor was subtle and complemented the other flavors perfectly.
Soniya Subedi
[email protected]I followed the recipe exactly, and the results were amazing. The shrimp were crispy on the outside and tender on the inside, and the sauce was so flavorful.
Wada Godswill
[email protected]This cashew and coconut shrimp dish was an absolute delight! The shrimp were perfectly cooked, and the sauce was a perfect balance of sweet, savory, and tangy.