COCONUT SHRIMP WITH TAMARIND GINGER SAUCE
a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets.
Provided by MarraMamba
Categories Caribbean
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make sauce:.
- Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
- Prepare shrimp:.
- Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
- Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
- Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
- While oil is heating, coat shrimp:.
- Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
- Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
- Serve shrimp with sauce.
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Kelsey Bozarth
[email protected]This dish is a bit too sweet for my taste, but I'm sure others will enjoy it.
Tenzin Selden
[email protected]I'm not a good cook, but I was able to make this dish with ease. The instructions are very clear.
Kylan Mickey
[email protected]This dish is a bit pricey to make, but it's a special occasion meal. I only make it once or twice a year.
Abrar Tangi
[email protected]I love the way the coconut and tamarind flavors complement each other in this dish. It's a unique and delicious combination.
Musoke Shaphic
[email protected]This recipe is a bit time-consuming, but it's worth it. The coconut shrimp and tamarind ginger sauce are both amazing.
Udoka Daniel
[email protected]I'm not a fan of tamarind, so I used a different dipping sauce. The coconut shrimp were still delicious, though.
Sarina Rahimi
[email protected]This dish is perfect for a summer cookout. It's light and refreshing, and the tamarind ginger sauce is the perfect way to cool down on a hot day.
Ezedin Sultan
[email protected]I doubled the recipe and made enough for a party. It was a huge success! Everyone loved the coconut shrimp and the tamarind ginger sauce.
Moses Afamefuna
[email protected]I'm allergic to shrimp, so I made this dish with tofu instead. It was still delicious, and the tamarind ginger sauce was amazing.
Nontembiso Fani
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
danish sajan
[email protected]I substituted panko breadcrumbs for the coconut flakes, and it turned out great! The panko gave the shrimp a nice crispy coating.
Karabelo Baase
[email protected]I'm not a big fan of coconut, but I really enjoyed this dish. The tamarind ginger sauce is so flavorful that it takes away any coconutty taste.
Isaac Lymon
[email protected]The coconut shrimp were a bit overcooked for my taste, but the tamarind ginger sauce was delicious. I'll try again with a lower cooking temperature.
gary hughes
[email protected]This dish is super easy to make, and it's a great way to impress your guests. I highly recommend it!
joe thompson
[email protected]I love the combination of sweet and sour in the tamarind ginger sauce. It's the perfect complement to the crispy coconut shrimp.
Vinaykumar Shirur
[email protected]This coconut shrimp with tamarind ginger sauce was a hit at my dinner party! The flavors were amazing, and the shrimp were cooked to perfection. I will definitely be making this again.