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Coconut Shrimp with Lychee Coconut Lime Salsa

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Prep Time: 40 min
Cook Time: 5 mins
Skill Level:
Serves 2-4

We made this dish the other night during another snow storm and yes it's almost April. :(  Although it didn't physically transport us to a tropical island it did let us recall a time when the sun did shine!  It was a tropical delight and the shrimp turned out perfectly crisp and coconuty.  [[start tab]]


For Coconut Shrimp:

16 large uncooked shrimp-approximately
1 cup shredded sweetened coconut
1 cup panko bread crumbs
¼ cup of Lychee Coconut Lime Dressing
2 eggs whisked
1 cup flour
salt and pepper
2 Tbs cornflour
2 cups canola oil for frying (you can substitute any vegetable oil including avocado oil (don't use olive oil))

For the Salsa:

½ small red onion finely diced
1tsp Super Hot Chili Sambal (or thai red chili finely minced)
¼ English cucumber finely diced seeds and all
3-4 sprigs of fresh mint picked roughly chopped
½ lime-juice of
½ cup Lychee Coconut Lime Dressing

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To make your salsa:

❶ Mix onion, cucumber, chili, mint in a bowl. 

❷ Add Lychee coconut lime dressing and squeeze of lime. Mix and allow 20 minutes for flavors to infuse.

To make shrimp:

❶ Clean and peel shrimp leaving shell on tails only.  Butterfly.

❷ Drizzle Lychee Coconut Lime dressing over shrimp and place in fridge to marinade for 30 minutes.

❸ Set up assembly line for coating shrimp.  In one bowl, flour.  In another bowl, whisked eggs.  In another bowl mix together coconut and panko. 

❹ Heat oil in pot on stove top on low to medium heat until just hot enough to fry but not burn your shrimp.

❺ Lightly salt and pepper shrimp, then dredge in flour, followed by dipping in the eggs, coconut/panko mix and then sprinkle cornflour over dredged shrimp (it gives it just a bit more crunchy coating when frying)

❻ Place shrimp in oil until golden brown, remove with slotted spoon and place on paper towel.

Serve on a bed of baby kale with salsa drizzled over shrimp, or serve shrimp plain with salsa as a dipping sauce.  Whichever you prefer.  Enjoy with a crisp glass of white wine or mojito.


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