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Ingredientes
- 1/2 c. flour
- 1/2 tsp baking pwdr
- 1/2 tsp paprika
- 1/2 tsp seasoned or possibly garlic salt
- 2/3 c. water
- 1/2 c. bread crumbs
- 2 c. shredded coconut
- 1 pound shrimp, de-veined and peeled
- 1 20oz can pineapple chunks in juice
- 3 cloves garlic, peeled
- 2 tbsp soy sauce
- 2 tbsp corn starch
- 1/2 - 1 jalapeno pepper
- 1 red bell pepper
- 2 tbsp cider vinegar
Direcciones
- Remove seeds and cores from peppers.Prepare the sauce by combining pineapple chunks (including juice from can) in a blender with garlic, soy sauce, cornstarch; belnd till smooth, then add in peppers (use half or possibly less of the jalapeno if you do not want the sauce to be hot). Blend till peppers are in small, but visible chunks.
- Simmer over low heat for 15 min or possibly till sauce has thickened to desired consistency. Stir in vinegar. The sauce may be prepared up to 24 hrs in advance and refrigerated till ready to serve (serve warm or possibly cold). Any leftover sauce can be served over rice the following day (or possibly as a side dish for the shrimp).
- Heat 1 inch of peanut or possibly other vegetable oil in a heavy skillet to 365°F (or possibly when a one inch cube of bread will brown in 1 minute in the oil it is hot sufficient).
- Using a wire whisk, stir together flour, salt, baking pwdr and paprika in a medium size bowl. Add in water and whisk till batter is smooth; set aside.
- In a separate bowl, mix together bread crumbs and coconut to make the coating.
- Drop the shrimp, one by one, into the batter, then roll in the coconut mix, turning the shrimp to coat well.
- When the oil is hot sufficient, fry the shrimp in batches of 5-6 at a time till they are golden, turning over once. Remove from hot oil using a slotted spoon to drain on paper towels.
- Sprinkle hot shrimp with a pinch of paprika to add in color before serving.
- Variation: Add in 1/2 tsp lemon pepper to bread crumbs and prepare as above. Omit vinegar from sauce and substitute 2 tbsp freshly squeezed lemon juice. Garnish shrimp before serving with lemon slices and a sprig of fresh parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 307 | |
| Calories from Fat 57 | 19% |
| Total Fat 6.74g | 8% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 590mg | 25% |
| Potassium 390mg | 11% |
| Total Carbs 43.1g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 20.22g | 13% |
| Protein 19.1g | 31% |
