Prep
18 min
Total
20 min
Plus
Special tools: Cast Iron pan, thermometer
Serves
4-6
INGREDIENTS
- 1 lb 20 count shrimp cleaned
- 1 tsp. (check) kosher salt
- 3 twists black pepper
- 2 tbsp. flour
Batter
- 1/4 cup cornstarch
- 1/4 cup AP flour
- 1/2 cup sparkling water
- 1 tsp. baking powder
Crust
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
Pineapple Salsa
- 1 cup pineapple
- 1 tbsp. red onion
- 1 tbsp. red pepper
- 1 tbsp. coriander
- 1 tsp. honey
- 1/2 lime juiced
- 1 pinch hot sauce
- salt and pepper to taste
METHOD
Method:
- Season and mix shrimp with flour. Mix up batter to be a litter thicker than usual. Combine coconut and breadcrumbs.
- Pull the shrimp through the batter and crust with coconut mixture. Shallow fry at 350 until golden, re-season while hot.
- Mix up pineapple salsa; take diced pineapple, red pepper, red onion, coriander and a bit of chili pepper if desired- mix in a separate bowl. Next elevate these ingredients by adding some lime juice and honey. Stir and add salt, pepper and hot sauce to taste.
- Serve on a platter fit for poolside eating, which means no glass. The perfect option would be to cut a pineapple in half and carve out the insides (which can be used for salsa). Plate and enjoy by the pool!
