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    Home » Recipes » Crazy Ingredient Challenge

    September 20, 2013

    Coconut Shrimp with Tomato Coconut Salsa

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    I almost backed out of this month's crazy ingredient challenge, Coconut and Tomato. I never liked coconut, something about the texture more than the taste. Then I remembered that I had coconut shrimp once and I liked it. I guess once the coconut is fried it no longer has that texture I don't like 🙂

    Having decided I was going to make coconut shrimp, I then put it off for a few weeks until the week of my sister's birthday. She was coming over at dinner time on her birthday, so I gave her a few choices of what we could have, and she chose the coconut shrimp.

    I was aiming for a sweet and spicy taste in both the shrimp and the salsa, but ended up with sweet and crunchy coconut shrimp that we all loved, and I delicious salsa with just a hint of sweetness. If you would like it more spicy, just leave some more seeds from the poblano peppers in the salsa, and add more red pepper to the flour mixture below.

    coconutshrimp

     

    Check out what everyone else made for this challenge immediately following my recipe!

    Print Recipe
    3 from 1 vote

    Coconut Shrimp with Tomato Coconut Salsa

    Crispy coconut shrimp with a fabulous coconut salsa dipping sauce
    Prep Time50 minutes mins
    Cook Time10 minutes mins
    Total Time1 hour hr
    Course: Entree or Appetizer
    Servings: 4
    Calories: 978kcal
    Author: Bernadette

    Ingredients

    • For the Tomato Coconut Salsa:
    • 2 cups diced fresh tomatoes seeded (4-6 tomatoes)
    • ⅓ cup poblano peppers diced fine (seeded, or leave a few seeds if you would like it spicy!)
    • ¼ cup finely chopped purple onion
    • ¼ cup flaked sweetened coconut
    • 1 ½ tablespoons chopped cilantro
    • salt and pepper to taste
    • a few drops each lemon and lime juice
    • For the Coconut Shrimp:
    • 2 pounds raw shrimp , peeled, deveined, and butterflied
    • 1 ½ cups sweetened flaked coconut
    • 1 ½ cups plain panko breadcrumbs
    • 1 cup flour
    • ½ teaspoon red pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 15 ounce can coconut milk
    • salt and pepper
    • vegetable or canola oil for frying

    Instructions

    • For the salsa: In a large bowl, combine chopped tomatoes, peppers, onions. Stir in the flaked sweetened coconut, chopped cilantro, salt, pepper, lemon, and lime juice and mix well. Cover and refrigerate for a least an hour.
    • For the shrimp: Peel, de-vein, and butterfly the shrimp, if necessary ( or just save your sanity and get it from your grocery store/seafood market/ place where they sell the yummy sea animals already done!).
    • In a small bowl combine the flour with the red pepper, garlic powder, onion powder, salt and pepper.
    • In another small bowl mix the coconut milk with salt and pepper.
    • In a food processor pulse the flaked sweetened coconut just until the sugar is broken up and the coconut is in short strips ( this helps the coconut stick to the shrimp). Mix the coconut with the panko breadcrumbs in another bowl. Depending on the size of your bowl, you might have to mix half at a time.
    • Working one shrimp at a time dredge the shrimp in the flour, shake off excess, then dip in the coconut milk ( let the excess drip off), then into the breadcrumb/coconut mixture. Lightly press the mixture into the shrimp to ensure it sticks, then place on a cookie sheet or large plate.
    • When all of the shrimp are coated, place them in the refrigerator for about 10 minutes.
    • Heat about an inch of oil in a large frying pan. Working in batches, fry the shrimp for 2 minutes, then carefully turn and fry for 2 minutes more. Drain and place in a warm (250 degree) oven to keep warm while the rest are cooking.
    • Serve immediately with the tomato coconut salsa on the side.

    Notes

    Coconut Shrimp recipe HIGHLY adapted from Food Network Neely's Jumbo Coconut Shrimp

    Nutrition

    Calories: 978kcal | Carbohydrates: 69g | Protein: 57g | Fat: 62g | Saturated Fat: 35g | Cholesterol: 571mg | Sodium: 2055mg | Potassium: 889mg | Fiber: 9g | Sugar: 21g | Vitamin A: 685IU | Vitamin C: 33.4mg | Calcium: 404mg | Iron: 10mg

     

    If you are a food blogger and would like to take part in the Crazy Ingredient Challenge, click the button below for details!

    HunngryLittleGirl

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    Reader Interactions

    Comments

    1. Kalyan says

      September 21, 2013 at 1:09 am

      Just mouthwatering....looks easy and delicious!

      Reply
    2. kristascookin says

      September 20, 2013 at 3:32 pm

      I just pinned this one! I love coconut shrimp and your salsa looks fabulous! It looks absolutely amazing. Great job! Krista @ A Handful of Everything

      Reply
      • Bernadette says

        September 20, 2013 at 3:33 pm

        Thanks!

        Reply
    3. Tara says

      September 20, 2013 at 2:08 pm

      Looks wonderful! Great pairing!

      Reply
    4. juttaslenihan says

      September 20, 2013 at 1:10 pm

      This looks fantastic! Some cocktail on the side and I would be a very happy girl 🙂

      Reply
      • Bernadette says

        September 20, 2013 at 1:59 pm

        Thanks Jutta!

        Reply
    5. Sarah says

      September 20, 2013 at 12:40 pm

      This recipe is right up my alley, Bernadette! I love coconut shrimp so much and your salsa has my favourite poblano peppers in it too! Now I'm off to see if boyfriend can make his sick gf this for dinner!

      Reply
      • Bernadette says

        September 20, 2013 at 1:58 pm

        Feel better soon!

        Reply
    6. Jenni @ Jenni's Ferris Wheel of Food says

      September 20, 2013 at 11:34 am

      Looks delicious! So many great recipes this month.

      Reply
      • Bernadette says

        September 20, 2013 at 11:37 am

        I know! I haven't gotten a chance to look through them all yet, but some are very unique!

        Reply
    7. Marlys @ This and That says

      September 20, 2013 at 8:10 am

      Funny, I made coconut shrimp too for my challenge and pair it with Roasted Tomatoes. Great recipe, I am going to have to try this.

      Reply
      • Bernadette says

        September 20, 2013 at 11:31 am

        Thanks!

        Reply
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