Coconut tempura shrimp recipe

Recipe for coconut tempura shrimp in our easy seafood recipes collection.

Recipe ingredients

• 2/3 cup flour
• 1/2 cup cornstarch
• 1 large egg, beaten
• 1 cup grated fresh coconut
• 1 cup ice-cold soda water
• Salt
• 1 pound large shrimp, peeled, deveined, and tail on
• Creole seasoning
• 1 jar mango chutney
• 1 plantain
• 1 tablespoon cilantro, finely chopped

How to make coconut tempura shrimp

• Preheat the fryer.
• In a medium-size mixing bowl, combine the flour, cornstarch, egg, coconut and soda water.
• Mix well to make a smooth batter.
• Season with salt.
• Season the shrimp with Creole seasoning.
• Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess.
• Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels.
• Season with Creole seasoning.
• Peel the plantains. Slice the plantains thinly, lengthwise.
• Fry them until golden brown. Remove and drain on paper towels.
• Season with Creole seasoning.
• Mound some mango chutney in the center of each plate.
• Lay the shrimp around the chutney.
• Garnish with fried plantains and cilantro.

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