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Coconut Shrimp with Pineapple and Habanero Sauce (Coco Shrimp) » Simple and Healthy Recipe! ✅

Coconut shrimp, or coconut shrimp, is one of those things that I don’t think people eat enough of. I usually eat shrimp ceviche or aguachile if I feel like shrimp when I go out. But if I see coconut shrimp on the menu, my heart starts pounding and my mouth waters, yes, it’s that good. And until I developed this recipe, I didn’t realize that it was pretty easy too.

The hardest part of this is cleaning the shrimp, but if you can buy fresh, clean shrimp, you’re halfway to coconut heaven. I used sweetened coconut because, well, I’m Sugar Man. But use what you have or use what you like, both will work. I used coconut oil to fry them why why not? I mean, if you love coconut (and I’m assuming you’re reading this recipe), push that flavor as far as you can. But if you don’t have it or don’t want to buy it, use vegetable oil and it will taste amazing.

I accompanied the shrimp with a pineapple habanero sauce inspired by a beach restaurant here in Mazatlan. They serve their shrimp with pineapple jam. It’s really sweet and quite tasty but it had no heat. (I was under the impression this dish was on the kids’ menu, but you know what, I’m not afraid to love this dish!) My Slow Roasted Pineapple Salsa is hot and habanero-like. Yes, the sauce alone is spicy, but it has a lot of delicious richness to cut through. I also added a little orange zest and juice to give this dish a tropical twist. I want you to feel like you’re eating this dish under a palapa on the beach in Mexico, with me! —Rick Martinez

look at this recipe

Coconut Shrimp with Pineapple and Habanero Sauce (Coconut Shrimp)

ingredients
  • Pineapple habanero sauce
  • 1/2 (800 g / 1 3/4 lb) fresh pineapple, peeled, cored and cut into 1-inch pieces (about 1 lb peeled and chopped)

  • 1/4 (40 g / 1 1/2 oz) small onion

  • 1 habanero pepper, seeded and stem removed

  • 1 large garlic clove, peeled and lightly minced

  • 1 teaspoon finely grated orange peel

  • 2 tablespoons to 4 tablespoons freshly squeezed orange juice

  • Kosher salt, to taste

  • coconut shrimp
  • 1 pound (453 grams) large shrimp, peeled and peeled

  • 1 teaspoon kosher salt

  • 3/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon freshly ground allspice

  • 2 large eggs, beaten with 1 tablespoon water

  • 3 cups shredded dried coconut, preferably sweetened, broken

  • 1 cup (125g) all-purpose flour

  • 4 cups virgin coconut oil or vegetable oil, for frying

Indications
  1. Blend pineapple, onion, habanero and garlic in a blender on medium-low speed until mixture is almost smooth. You want to see pieces of habanero orange in the sauce. Transfer to a large saucepan and bring to a boil over medium heat, stirring occasionally, until reduced by half and to each thickness, 45 to 65 minutes. Remove from heat and add orange zest, orange juice and season with salt. Thin and sweeten with more juice if needed and set aside until ready to serve.

  2. In a medium-heavy saucepan fitted with a thermometer, pour in the oil to about 1 inch up the sides. Heat over high heat until thermometer registers 325°F.

  3. Meanwhile, toss shrimp with 1 teaspoon each kosher salt, pepper, and allspice in a medium bowl until completely coated. Place half of the coconut and all of the flour on two separate plates (pie plates work well).

  4. Working in small batches, flour shrimp, turning to coat and packing into slots. Shake to remove excess; transfer to skillet. Dip shrimp in egg mixture, tap against side of bowl to drain excess, then pack coconut firmly over shrimp to completely coat. Gently shake off excess; return to the pan. After you have coated about half of the prawns, you will have used most of the coconut and what is left will be slightly wet with the egg; discard and continue working with the remaining 1 ½ cups of dried coconut.

  5. Working in batches, fry shrimp until golden brown, 1 to 2 minutes per batch. Adjust the heat level when frying to maintain a constant temperature. Transfer to a baking sheet lined with absorbent paper. Repeat with the remaining shrimp.

  6. Serve the shrimp hot on a plate with the sauce. The sauce is best the next day and can be made ahead of time.

Rick Martinez is currently living his dream: cooking, eating and enjoying the Mexican Pacific coast in Mazatlan. He is finishing his first cookbook, Under the Papaya Tree, Food from the Seven Regions of Mexico, and he loved traveling the country so much that he decided to buy a beach house. He regularly contributes to Bon Appétit, the New York Times, and hosts weekly live cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to Win the Cookie Exchange” in the Christmas edition of Bon Appétit.

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