Coconut-Ginger Fried Shrimp

Coconut-Ginger Fried Shrimp
Staff Writer
Coconut-Ginger Fried Shrimp
Radisson Blu Resort, Marina, and Spa, St. Martin

Coconut-Ginger Fried Shrimp

Here's a fun weekend project that will practically take you on a tropical vacation. Serve this shrimp main dish to your guests and they are sure to be impressed. Don't worry — we won't tell anyone that it's not your recipe.

4
Servings
626
Calories Per Serving
Deliver Ingredients

Ingredients

For the batter

  • 1 Cup flour
  • 2 eggs
  • 2 Tablespoons vegetable oil
  • 7 Ounces water
  • 7 Ounces beer
  • 1 Teaspoon salt

For the sauce

  • 1 Tablespoon vegetable oil
  • 2 red bell peppers, diced
  • 1 green bell pepper, diced
  • 1 clove garlic, diced
  • 2 shallots, diced
  • 2 Tablespoons diced ginger
  • 7 Ounces chicken broth
  • 10 Ounces coconut milk
  • 7 Ounces heavy cream
  • Handful of chives, sliced thinly
  • 1 large tomato, diced

For the shrimp

  • 16 large shrimp, peeled and deveined
  • Vegetable oil, for frying
  • Cayenne, to taste
  • 9 snow peas
  • 3/4 Cups wild rice
  • 3/4 Cups white rice
  • 6 mini turnips, peeled
  • 9 cherry tomatoes
  • 6 mini carrots, peeled
  • Salt, to taste

Directions

For the batter

Pour the flour and the salt in a bowl. Add the eggs and the oil. Mix until the batter becomes smooth. Pour in the water and beer slowly. Leave the batter to rest for 30 minutes.

For the sauce

In a skillet, heat the oil over low heat. Add the bell peppers, garlic, shallots, and ginger and cook until seared. Then, add the chicken broth and coconut milk. Cook for 5 minutes and remove from the heat. Add the heavy cream, chives, and tomato.

For the shrimp

Season the shrimp with salt and cayenne, to taste. Cook the wild rice and the white rice separately in salted water according to the package directions. Mix together once cooked.

Meanwhile, bring a medium-sized pot of salted water to a boil over high heat and set up an ice bath. Blanch the carrots, turnips, and snow peas until tender, and transfer to the ice bath. Drain.

Heat 1-inch oil in a deep-sided skillet over medium heat until a pinch of batter dropped into the pan sizzles. Line a plate with paper towels. Dip the shrimp in the batter, and drop into the hot oil to fry them slightly, just until they are golden brown. Remove with a slotted spoon and drain shrimp on the paper towels.

Serve with the vegetables, sauce, and rice.

Nutritional Facts

Total Fat
22g
31%
Sugar
16g
18%
Saturated Fat
7g
29%
Cholesterol
43mg
14%
Carbohydrate, by difference
89g
68%
Protein
16g
35%
Vitamin A, RAE
185µg
26%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
258mg
26%
Choline, total
39mg
9%
Fiber, total dietary
5g
20%
Fluoride, F
24µg
1%
Folate, total
111µg
28%
Iron, Fe
6mg
33%
Magnesium, Mg
123mg
38%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
376mg
54%
Selenium, Se
13µg
24%
Sodium, Na
1217mg
81%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
261g
10%
Zinc, Zn
4mg
50%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.