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Fried coconut shrimp tacos w/ mango avacado salsa

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  • Fried coconut shrimp tacos w/ mango avacado salsa

    coconut shrimp

    1 egg
    1/2 cup all-purpose flour
    2/3 cup beer
    1 1/2 teaspoons baking powder
    1/4 cup all-purpose flour
    2 cups flaked coconut
    24 shrimp
    oil for frying


    DIRECTIONS
    In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
    Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. freeze for 15 mins to make the frying easier
    Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
    Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

    Mango Avacado Salsa

    1 avocado - peeled, pitted and diced
    1 lime, juiced
    1 mango - peeled, seeded and diced
    1 small red onion, chopped
    1 Jalapeno pepper, seeded and chopped
    1 tablespoon chopped fresh cilantro
    salt to taste



    DIRECTIONS
    Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, jalapeno pepper, cilantro and salt.
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.

  • #2
    I love coconut shrimp..thx for sharing this recipe

    Comment


    • #3
      Sounds great! A restaurant here serves the coconut shrimp with a small dish of raspberry sauce. Really good and I don't even like raspberries. They seem to split the shrimp and run it up a small skewer.

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