Part 1 of 2 – 4:21 min.
Coconut / Almond Shrimp with Kiwi Chutney
Two great recipes in one! We always have shrimp in our freezer for samples at our personal appearances. And lately we’ve had a ton of coconut around from Rachel’s Marvelous Macaroons. It was only a matter of time before they found each other. Both are delicious with the Kiwi Chutney!
Recipe by: George Stella
- canola oil
- 2 eggs
- 1 tablespoon water
- 1 cup sliced almonds
- 1 cup unsweetened shredded coconut
- ½ pound raw shrimp, size 21-25, peeled and deveined (filet open and flat)
- ¼ teaspoon salt
- ⅛ fresh ground black pepper
- 2 kiwi fruits, peeled and diced
- 1 tablespoon diced yellow bell pepper (or any color)
- 1 tablespoon diced gold bell pepper (or any color)
- 1 tablespoon diced red onion
- 1 teaspoon fresh lemon juice
- Place a deep, heavy pot over medium-high heat and fill with at least 2 inches of oil. Heat the oil to 350° F. It’s very important to monitor and maintain the temperature, or the breading and oil will burn. (Portable deep fryers are great, but if you do not have one, you can use a candy thermometer-just be careful!)
- In a bowl mix the eggs and water to create the egg wash.
- Put the sliced almonds in a large bowl. Put the shredded coconut in another large bowl.
- Dip all the shrimp into the egg first and then coat ¼ pound of shrimp in almonds and the other ¼ pound in coconut. Full coat the shrimp.
- Carefully place the almond breaded shrimp one at a time into the hot oil-use a slotted spoon-and fry until golden crispy brown, about 2 minutes. Try not to stir too much as the breading may fall off before browning, just flip each shrimp once halfway through, after about a minute. After finished, remove from the oil and drain on paper towels. Repeat for coconut breaded shrimp.
- Mix all remaining ingredients together to create Kiwi Chutney and serve together.
Serve in a fresh coconut half-shell!
Calories: 350 Fat: 21 Net Carbs: 8 Fiber: 3 Protein: 28