Free Recipe Coconut Shrimp with Calypso Punch Relish

Recipe Type: Free Seafood Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 6

Ingredients for Coconut Shrimp with Calypso Punch Relish Recipe

2 lb Shrimp-large w/ tails
1/2 c Cornstarch
Peeled and deveined
1 tb Curry powder
4 Eggs — large
4 c Bread ccrumbs — fine
1/2 c Honey
2 c Coconut-unsweetened
2 ts Cayenne pepper
1 tb Orange zest — grated-thin
1/2 ts Tabasco sauce
Layer of orange peel
1-1/2 c Flour, all-purpose —
5 c Canola oil — about
1 c Pineapple, fresh — diced
1 tb Ginger, fresh — minced
1 c Orange segments — diced
1 tb Mint, fresh — minced
1/2 c Jicama — finely diced
1 tb Jalapeno chili, minced —
1/4 c Red Onion — finely diced
1 tb Honey
1 tb Lime juice — fresh
Salt to taste

Coconut Shrimp with Calypso Punch Relish Preparation

Wash and dry shrimp and set aside. Beat eggs, honey, cayenne pepper, and hot sauce together. When well beaten, pour into a shallow bowl. Combine flour, cornstarch and curry powder in a shallow bowl. Then, combine bread crumbs, coconut, and orange zest in a third bowl. Dip each shrimp into egg mixture, them the flour mixture. Again dip into the egg mixture and finally in the coconut bread crumbs. Set aside. Heat oil to 325 degrees in a deep fry pan over medium high heat. When temperature is reached, add coconut shrimp a few at a time and fry for about 3 minutes or until personal service : 08/30/92 8:02 PM Calypso Punch Relish: Combine all ingredients in a non-reactive bowl. Cover and allow to marinate 30 minutes before serving. Adapted from Hot! by Judith Choate. Published in TimesDaily (Florence, Alabama) Wednesday, August 26, 1992. Formatted by Mary Dishongh Bowles. Recipe By : From: Date: File

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