Coconut Shrimp with Calypso Punch Relish
Submitted by Rosana
Crispy coconut-breaded shrimp with curry and cayenne heat, double-dipped in honey egg wash, deep-fried golden, and served with a fresh pineapple-orange-jicama relish. Restaurant-quality appetizer at home.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
120 minIf you’ve ever ordered coconut shrimp at a restaurant and thought “I could do better," here’s your chance to prove it.
These shrimp get a double dip: first through a honey-spiked egg wash laced with cayenne and hot sauce, then through a curried flour mixture, back through the egg wash, and finally into a coating of breadcrumbs mixed with unsweetened coconut and orange zest. That double coating is what gives them an insanely crunchy shell that stays crisp even after resting.
But the calypso punch relish is what elevates this from bar food to something special. Fresh pineapple, orange segments, jicama, red onion, mint, ginger, and lime juice all come together into a bright, crunchy salsa that cuts right through the richness of the fried shrimp.
Chef Tips
- Keep one hand for wet ingredients and one for dry to avoid ending up with battered fingers instead of battered shrimp.
- Fry in small batches. Overcrowding the oil drops the temperature and gives you a soggy, greasy coating.
- Make the relish at least 30 minutes ahead so the flavors have time to meld together.
- Leave the tails on the shrimp for easy handling. They make a natural little handle for dipping.
Ingredients
Directions
Wash and dry shrimp and set aside.
Beat eggs, honey, cayenne pepper, and hot sauce together.
When well beaten, pour into a shallow bowl.
Combine flour, cornstarch and curry powder in a shallow bowl.
Then, combine bread crumbs, coconut, and orange zest in a third bowl.
Dip each shrimp into egg mixture, then the flour mixture.
Again dip into the egg mixture and finally in the coconut bread crumbs.
Set aside.
Heat oil to 325 degrees in a deep fry pan over medium high heat.
When temperature is reached, add coconut shrimp a few at a time and fry for about 3 minutes or until golden.
Drain on paper towels. Serve hot with calypso punch relish.
Calypso Punch Relish:
Combine all ingredients in a non-reactive bowl.
Cover and allow to marinate 30 minutes before serving.
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