Irresistible Coconut Shrimp Recipe: A Tropical Delight!
If you're looking for a delicious and tropical appetizer that will transport your taste buds to a sunny paradise, look no further than this recipe for homemade coconut shrimp.
In this blog we would like to share you the recipe for one of our guests' favorite dishes, the Coconut Shrimp recipe, a delightful dish that perfectly captures the essence of the sun, the sea and the sandy beaches. Whether you want to impress your guests or your partner, or just want to satisfy that craving for the taste of the coast, this recipe will transport you to one of our All-inclusive hotels in México.
- Preparation Time: 20 minutes
- Serving Size: 8 people
Ingredients for Coconut Shrimp:
- 40 large shrimp
- 300 grams of shredded coconut
- 400 grams of flour
- 6 eggs
- 600 grams of mixed vegetables (carrots, pumpkin, broccoli)
- 800 grams of prepared rice
- 160 grams of fried sweet potato
- A pinch of fried thyme
- 600 ml of oil (for frying)
- 100 ml of milk
- Salt and paper to taste
Prepare three separate containers: one with flour, another with a mixture of egg and milk, and the last one with shredded coconut.
Season the shrimp with salt and pepper.
Dip each shrimp first in the flour, then in the egg and milk mixture, and finally in the shredded coconut, ensuring they are well coated.
Heat the oil to 180°C (356°F) in a deep frying pan.
Fry the coconut-breaded shrimp in the hot oil for about 5 minutes or until they are golden brown and crispy.
Remove the shrimp from the oil and place them on paper towels to remove excess oil.
They are now ready to serve!
MANGO AND JALAPEÑO SAUCE
- Preparation Time: 10 minutes
- Serving Size: 8 people
- 10 ml of olive oil
- 10 grams of finely chopped red onion
- 40 grams of sugar
- 100 ml of rice vinegar
- 10 grams of finely chopped jalapeño pepper (adjust to your preferred level of spiciness)
- 5 grams of finely chopped fresh ginger
- 500 grams of ripe mango cubes
- 240 ml of water
- Salt to taste
In a saucepan over low heat, melt the butter, and simultaneously sauté the red onion, ginger, and jalapeño pepper.
Add the mango cubes and sugar and cook until the sugar starts to caramelize. Increase the heat and bring it to a boil.
Add water and rice vinegar, allowing it to boil until the liquid reduces and thickens.
Season with salt to taste.
Remove from heat and blend the mixture until it becomes a smooth sauce.
Transfer the sauce to a container, and it's ready to serve.
Enjoy your Coconut Shrimp with Mango and Jalapeño Sauce, a taste of El Cid Resorts brought to your own kitchen!
This incredible Coconut Shrimp recipe was shared by our Executive Chef, Luis Pazos. We hope you enjoy bringing a taste of our tropical paradise into your own kitchen. Buen provecho!
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