I came across this recipe earlier in the week and wanted to give it a try, having never made Coconut Shrimp.
No prep pics, but the marinade consists of:
Lime zest
Lime juice
Canola oil
Soy sauce
Grated garlic
I toasted some coconut and as the recipe recommended, added it in with the shrimp and the marinade, letting it sit for about a half hour. To further the depth of the coconut I spread more toasted coconut on a plate and dredged the shrimp in it.
Some red peppers and leftover white rice from Chinese takeout made into fried rice. A few chicken fingers as well -
The Coconut Shrimp is on, only took about 5-6 minutes total. Final internal temp around 120F. Rather than grilling each side and flipping which would cause a loss of coconut, I was able to stand them up -
Just about done and looking real good! -
Dinner is served -
This was so much easier than anticipated and the results were excellent!
Thanks for checking in on today's dinner.
Regards,
-lunchman
No prep pics, but the marinade consists of:
Lime zest
Lime juice
Canola oil
Soy sauce
Grated garlic
I toasted some coconut and as the recipe recommended, added it in with the shrimp and the marinade, letting it sit for about a half hour. To further the depth of the coconut I spread more toasted coconut on a plate and dredged the shrimp in it.
Some red peppers and leftover white rice from Chinese takeout made into fried rice. A few chicken fingers as well -
The Coconut Shrimp is on, only took about 5-6 minutes total. Final internal temp around 120F. Rather than grilling each side and flipping which would cause a loss of coconut, I was able to stand them up -
Just about done and looking real good! -
Dinner is served -
This was so much easier than anticipated and the results were excellent!
Thanks for checking in on today's dinner.
Regards,
-lunchman