Special tools: Cast Iron pan, thermometer
- 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!
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