Coconut Shrimp with Curried Tomato, Lime and Roasted Garlic Coulis

Total Time:
24 min
20 min
4 min

4 servings

  • For the coconut shrimp:
  • 1 large egg
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 3/4 cup all-purpose flour, divided
  • 2 cups flaked coconut
  • 24 large shrimp, peeled and deveined, tails on
  • 2 to 3 tablespoons vegetable oil, preferably canola
  • For the garlic coulis:
  • 1/3 cup roasted garlic, divided
  • 2 beefsteak tomatoes, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon curry powder
  • Salt and freshly ground black pepper
  • For the coconut shrimp:
For the coconut shrimp:
  • In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.

  • Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.

For the garlic coulis:
  • In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.

  • Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

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