Simone's Kitchen

Coconut lime shrimps

Growing up I never really liked shrimps. Those little pieces of rubber and if you were really unlucky you had to first remove all sort of nasty little legs and such first… But ok, I wasn’t too keen on anything to do with fish in those days, so maybe it is not exactly representative of my current taste. In the meantime I really do love good shrimps! And I say, on purpose, good shrimps, as it happens all too often that you get served a nasty bowl of overcooked or over fried shrimps. Result? Little pieces of disgusting rubber.

Taking apart a prawn is still not my favorite thing in the world, to be honest… But if it means I get to enjoy delicious fresh prawns then it is worth going through all that trouble. So removing the poopshoot of a pound of shrimps is not my idea of fun, but I’ll do it. What has to be done, has to be done (although truth be told I do get Tom to do it in a lot of cases!)

This recipe is best made with raw prawns, preferably the bigger ones. Don’t try to do this with the already cooked ones you can buy, it will just not work.

This delicious but simple recipes comes from the book ‘Under the Walnut tree’. Once made this was an immediate favorite and I can’t even count the number of times I have made it since. Totally on the favorite list!

And while this is technically not a Paleo dish, you can replace the panko with maybe ground hazelnuts and the flour by using coconut flour.. That should work (although I have yet to try!)

 

 

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Garnalen in een jasje van kokos en limoen
Prep Time
10 mins
Cook Time
10 mins
 
Course: Snack, voorgerecht
Servings: 4
Author: Recept uit: Under the walnut tree door Anna en Fanny Bergenström
Ingredients
  • 20-25 big prawns
  • 40 gr grated coconut
  • 40 gr panko
  • 1-2 limes
  • 1 egg
  • 1 tbsp of water
  • pinch of salt
  • 3 tbsp of flour
  • oil to fry in
  • for dipping
  • sweet chili sauce
Instructions
  1. Defrost the prawns and peel them
  2. Remove the poopshoot with a little knife but leave the tails on the shrimps to make it easier dipping. I sometimes don't leave them on, which makes it easier to eat... 😉
  3. Grate the zest of the lime. Don't use the white as that will make it bitter
  4. Mix the coconut and the panko together with about half of the lime zest. Put in a bowl.
  5. Mix the egg with the water and salt in a second bowl
  6. Put the flour in the third bowl.
  7. Make a little productionline in this order: raw prawns, bowl of flour, bowl of egg, bowl of coconut-panko mixture and lastly a big plate.
  8. Take the prawns piece by piece by their tails and first drag them through the flour, then through the egg and last through the panko mixture. Put them on a plate
  9. Heat the oil in a wok or deep frying pan and fry the prawns until golden and brown.
  10. Make sure you don't put too many prawns in the pan (it will cool of too much and the fat will get into the coconut mix)
  11. It's a very quick process so don't walk away while frying.
  12. Take the prawns out of the oil and leave them to drain on kitchen paper.
  13. Sprinkle the rest of the lime zest over them and serve with chili sauce!

 

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