Coconut Crusted Shrimp and Spicy Pineapple Salsa

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.
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Comments

  1. Danielle says

    I would be quite interested to see coconut-breaded tofu! I wonder if it would work with seitan?

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  1. [...] Coconut Crusted Shrimp and Spicy Pineapple Salsa Now, where's my notepad? Here's a recap of the recipes. Coconut Crusted Shrimp (serves shrimps, tail on (size ; ½ cup corn starch; 1 tsp cayenne; ¼ tsp salt; ¼ tsp pepper; 1 egg white; ½ cup unsweetened shredded coconut . [...]

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