Descripcción Listado
Crispy on the outside, tender on the inside, a tropical twist on a seafood classic, packed with citrus and coconut flavor 🥥🔥🍽️
Tipo de receta
Ingredientes
2 tbsp Calahua Coconut Cream
1/4 cup lime juice
2 tbsp chopped cilantro
1/4 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
Sparkling water (as needed)
Wheat flour (for dredging)
Coconut flour (for coating)
Raw shrimp, peeled and deveined
Oil for frying
1/4 cup lime juice
2 tbsp chopped cilantro
1/4 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
Sparkling water (as needed)
Wheat flour (for dredging)
Coconut flour (for coating)
Raw shrimp, peeled and deveined
Oil for frying
Imagen listado
Video
Camarones al coco empanizados.mp4
(26.54 MB)
Archivo de la receta
Camarones-al-coco-empanizados.pdf
(360.71 KB)
Productos de la Receta
Receta en el Inicio
Activado
Preparación
1. Marinate for flavor
In a bowl, whisk together the lime juice, chopped cilantro, and Calahua Coconut Cream. Add the shrimp and let them marinate in the refrigerator for about 10 minutes. This step gives them a fresh, citrusy base.
2. Prepare the batter
In another bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually add sparkling water while whisking until you get a thick, smooth batter.
3. Coat the shrimp
Lightly dredge each shrimp in wheat flour, dip into the batter, then coat generously with coconut flour. This layer is what gives you that extra crispy, coconut crunch.
4. Fry until golden
Heat the oil and fry the shrimp for about 5 minutes, or until golden and crisp. Transfer to a paper towel-lined plate to drain.
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