Coconut Shrimp With Pineapple-Sweet Pepper Purée

"A simple, flavorful recipe for coconut shrimp with a non-fat pineapple and roasted sweet red pepper dipping purée."
 
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photo by Heirloom photo by Heirloom
photo by Heirloom
Ready In:
35mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • For the Shrimp:

  • In a small bowl beat egg and half-and-half together
  • In a separate bowl combine flour and coconut.
  • Coat shrimp in egg mixture, followed by pressing it into the coconut mixture until coated fully with shredded coconut.
  • In a small frying pan pour oil and heat.
  • Fry shrimp until golden brown, flipping after about 60 seconds.
  • For the Purée:

  • Roast the pepper in a 400 degree F oven until the skin loosens and is blackened in areas.
  • Once cool enough to handle, peel skin, remove seeds and stem, and slice in half.
  • Reserve half the pepper for another use, and chop the remaining half finely.
  • In a saucepan using an immersion/stick blender, or in an upright blender, purée the pineapple, pepper, cilantro, mint, sugar, and cornstarch.
  • Heat over medium until hot, serve immediately.

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RECIPE SUBMITTED BY

I'm a newlywed recently transplanted from the Pacific Northwest to Central California. I've been cooking for as long as I can remember and am always willing to try out new things. I look forward to finding new recipes and meeting new people here on 'Zaar. Onward to the kitchen!
 
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