Ginger and Coconut Crusted Jumbo Shrimp
If you want to add more dairy free and pescatarian recipes to your recipe box, Ginger and Coconut Crusted Jumbo Shrimp might be a recipe you should try. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 35g of fat, and a total of 838 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires shrimp, cilantro leaves, salt and freshly cracked pepper, and salt. It works well as an expensive main course. From preparation to the plate, this recipe takes around 25 minutes. If you like this recipe, you might also like recipes such as Ginger and Coconut Crusted Jumbo Shrimp, Coconut-Macadamia Crusted Shrimp - Our Best Bites, and Macadamia Crusted Shrimp with Coconut Chutney.
Watch how to make this recipe.
In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 325 degrees F.
In a large and shallow dish, whisk together the coconut milk, egg, grated ginger and flour to form a thick batter. To a second shallow dish, add in the shredded coconut. Dip the prawns in the batter, then roll them thoroughly in the coconut shreds. Drop them, in batches, into the peanut oil and fry until their exteriors are golden brown and crisp, about 4 to 5 minutes.
Transfer them from the fryer to a platter lined with paper towels and immediately season them with salt and black pepper.
Transfer the prawns to a serving platter and sprinkle with cilantro and lime juice.
Serve them with the dipping sauce.
In a small saucepan over medium heat, warm the mango chutney over low heat.
Add the coconut milk and stir well to combine. Stir in the zest, lime juice, sugar, cayenne, ginger and salt. Continue cooking until the ingredients are fully incorporated and the sauce has warmed through.
Add some chopped cilantro and remove the saucepan from the heat.
Transfer the sauce to a serving bowl and serve with the Ginger and Coconut Crusted Jumbo Shrimp.
Recommended wine: White Wine, Alcoholic Drink, Ingredient, Pinot Noir, Sparkling Wine, Chardonnay, Food Product Category, Sauvignon Blanc, Wine, Dry White Wine, Riesling, Pinot Grigio, Drink, Menu Item Type, Muscadet, Gruener Veltliner
White Wine, Alcoholic Drink, and Ingredient are my top picks for Jumbo Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Casal Figueiran Antonio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 38 dollars per bottle.
Casal Figueira AntonioIntense aromas of white flowers, fresh tarragon, green and yellow apple, pear and vanilla. On the palate, intense and bright, with silky texture and a rare combination of weight and elegance Orchard fruit, flowers, spice box and bright citrus lead to a long, intense finish with lilting tones of green herbs and mineral.This is a wine meant for bounty of the sea. Fluke crudo, roasted branzino, oysters Rockefeller, salt and pepper shrimp.