It must be that I am really fed up with winter. Or maybe that tropical fruits are in season? I can’t tell for sure, but all I know is I seem to crave foods that have a tropical twist to them lately. Pineapple, coconut, mango… I think I’ve eaten more bananas in the past weeks than I have in my entire life. Plus, I feel papaya is also about to get a little spot in my menu sometime soon. I think I’d love it in a salad, but I don’t really have any inspiration yet… If anyone has a suggestion, please, feel free to share!
On with tonight’s menu… after chicken and pangasius, it was shrimps’ turn to get the coconut crust treatment. I used the same recipe and technique as I did for those two. The salsa was also very similar, but this time, instead of mangoes, I used pineapple. I think it was even better! Also, I didn’t put any green onions and I made a little bit more since I was cooking for two. My son was eating at home tonight, and oh suprise, he loved everything! LOVED! Now I’m a happy mom!
Now… what else can I coconut crust? Scallops? Tofu? Hmmmm… Tofu! Now, where’s my notepad?
Here’s a recap of the recipes.
Coconut Crusted Shrimp
(serves 2)
- 18-20 shrimps, tail on (size 31-40)
- ½ cup corn starch
- 1 tsp cayenne
- ¼ tsp salt
- ¼ tsp pepper
- 1 egg white
- ½ cup unsweetened shredded coconut
Instructions
- Mix the corn starch, cayenne pepper, salt and black pepper in a bowl.
- Beat the egg whites in a separate bowl until frothy.
- Place coconut in a yet another bowl.
- Holding the shrimps by the tail, dredge them in the corn starch mixture; shake off excess. Dip in egg whites, then press into coconut. Turn over and press into coconut again to coat both sides.
- Heat 2 tbsp olive oil in a non stick pan over medium-high heat. Add the shrimp and cook about 3 minutes per side, until golden.
Spicy Pineapple Salsa
- 300 grams pineapple, cut into small cubes
- ¼ cup red onion, finely chopped
- ¼ cup flat leaf parsley, finely chopped
- 1 small red thai pepper, finely chopped
- the juice of half a lime
- 1 tbsp cider vinegar
- 1 tbsp liquid honey
- salt and pepper to taste
Instructions
- Mix all the ingredients together. You can make this ahead of time and keep it in the refrigerator. This will allow the flavors to develop.
I would be quite interested to see coconut-breaded tofu! I wonder if it would work with seitan?
I don’t know! Quite frankly, I have zero experience with seitan. I know… shame! I shall have to remedy that soon!
Hello! I love your site! Just saw this on Pinterest and it looks delicious. I have a very similar post on http://www.yatesyummies.blogspot.com that you might want to check out just for fun. It has a couple different sauces.
Thanks Julie! I’ll be sure to take a look!