Coconut-crumbed shrimps with lime aioli
Coconut-crumbed shrimps are lightly fried to a golden brown, pairing the sweetness of coconut with a zesty lime aioli. This dish is easy to prepare and perfect for gatherings.
Cook time 5 min
Prep time 25 min
Ingredients:
10 oz shrimps1/4 cup all-purpose white wheat flour
1 egg
1/2 cup coconut meat
1/2 cup bread crumbs
1/3 cup mayonnaise
2 garlic cloves
1 tbsp lime zest
1 tbsp lime juice
Coconut-crumbed shrimps with lime aioli is a delightful seafood dish that marries the tropical sweetness of coconut with the tangy zest of lime. This recipe is perfect for a special dinner or a festive gathering, offering a satisfying crunch and a burst of flavor with every bite.
Instructions:
- Rinse the shrimps under cold water and pat them dry with paper towels.
2. Set Up Your Breading Station:
- Place the flour in a shallow dish.
- Crack the egg into a bowl, beat it, and set aside.
- In another shallow dish, combine the shredded coconut and bread crumbs.
- Dredge each shrimp in the flour, shaking off any excess.
- Dip the floured shrimp into the beaten egg, ensuring it is fully coated.
- Press the shrimp into the coconut and bread crumb mixture, making sure it is well-coated.
- Heat a skillet over medium heat with a small amount of oil to cover the bottom (about 2-3 tablespoons).
- Once the oil is hot, add the breaded shrimps in a single layer. Cook for about 2-3 minutes on each side or until the shrimps are golden brown and the shrimp are opaque through the center.
- Transfer the cooked shrimps to a paper towel-lined plate to drain any excess oil.
- In a small bowl, mix the mayonnaise, minced garlic, lime zest, and lime juice until well combined.
- Arrange the coconut-crumbed shrimps on a serving platter.
- Serve with the lime aioli on the side for dipping.
Your Coconut-crumbed shrimps with lime aioli are now ready to serve. This dish brings a taste of the tropics to your table and is sure to impress your guests. Enjoy the crispy texture of the shrimp paired with the refreshing lime aioli. Bon appétit!
Coconut-crumbed shrimps with lime aioli FAQ:
Cook the shrimp for about 2-3 minutes on each side in a skillet over medium heat, until they are golden brown and opaque in the center.
You can use any type of shrimp, but preferably medium to large shrimp that are peeled and deveined for optimal flavor and texture.
Yes, you can use frozen shrimp. Make sure to fully thaw them before cooking by placing them in the refrigerator overnight or running them under cold water.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to retain the crispiness.
You can substitute mayonnaise with Greek yogurt or an equal amount of sour cream for a lighter alternative, but this will slightly change the flavor.
Tips:
- Make sure the shrimps are thoroughly dried before coating to ensure the coconut and bread crumbs adhere properly.
- For a lighter option, you can bake the shrimp instead of frying. Preheat your oven to 400°F (200°C) and bake for 10-12 minutes or until golden brown.
- You can customize the aioli by adding a bit of chopped fresh herbs like cilantro or parsley.
- If you want an extra kick, add a pinch of cayenne pepper to the bread crumb mixture.
- Serve the shrimps immediately after frying for maximum crispiness.
Nutrition per serving
2 ServingsCalories 560kcal
Protein 30g
Carbohydrates 36g
Fiber 5g
Sugar 4.11g
Fat 33g
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