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Antojitos & Botanos
Appetizers
Coconut Shrimp with Spicy Banana Dipping Sauce
• Heat Index: Medium-Hot
Equipment:
Deep fryer
Food processor
Ingredients:
16-20 large shrimp
12 ounces of cold beer
3 tablespoons of concentrated coconut cream
(Coco Lopez)
5 tablespoons of flour
1 pound finely shredded coconut
1 fresh banana
1/4 red bell pepper
1/4 medium white onion
1 garlic clove
pinch of chop ginger
pinch of cumin
pinch of coriander
1/4 cup vegetable oil
1 tablespoon cilantro
1 dash of fresh lemon juice
hot sauce to taste
salt and pepper to taste
1. Beer batter:
In a bowl, mix beer, coconut milk and coconut cream.
To this mix, add flour and continue mixing
until batter obtains a think consistency.
Let stand for 30 minutes.
2. Dipping Sauce:
Put peeled banana, bell pepper, onion, garlic,
ginger, cumin, coriander, cilantro,
hot sauce and lemon juice in food processor.
While processing, slowly add vegetable oil
until mixture emulsifies.
Add salt, pepper and additional
hot sauce to taste.
3. Shrimp:
Wash, head, peel and de-vein shrimp.
Dip shrimp into beer batter and place in a flat pan.
Cover shrimp with shredded coconut
and place in refrigerator for several
minutes before deep frying.
4. Deep fry shrimp and serve immediately
with dipping sauce
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