This show-stopping appetizer combines the classic crunch of coconut shrimp with fresh, tropical flavors. The shrimp are dipped in a beer batter folded with shredded coconut and egg whites, then fried until golden and crisp. They are served alongside a refreshing salsa made from star fruit, black beans, corn, and jalape&# 195;±os, offering a sweet and spicy contrast. A dollop of sour cream infused with passion fruit seeds and juice adds a bright, acidic finish that cuts through the richness of the fried shrimp. Perfect for parties or a sophisticated weeknight dinner, this dish brings a burst of summer flavor to any table.
Coconut Shrimp W Star Fruit, Black Bean Salsa & Passion
Description
This show-stopping appetizer combines the classic crunch of coconut shrimp with fresh, tropical flavors. The shrimp are dipped in a beer batter folded with shredded coconut and egg whites, then fried until golden and crisp. They are served alongside a refreshing salsa made from star fruit, black beans, corn, and jalape&# 195;±os, offering a sweet and spicy contrast. A dollop of sour cream infused with passion fruit seeds and juice adds a bright, acidic finish that cuts through the richness of the fried shrimp. Perfect for parties or a sophisticated weeknight dinner, this dish brings a burst of summer flavor to any table.Ingredients
Directions
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Preheat your deep fryer or a large pot of oil to 350ðF (175ðC).
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In a large bowl, whisk together one egg yolk, Red Stripe beer, flour, and salt until smooth.
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Stir in the fresh shredded coconut to the batter.
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In a separate bowl, beat the egg whites to medium peaks, then gently fold them into the coconut batter.
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For the salsa: Combine star fruit slices, cooked black beans, roasted corn, chopped Italian tomatoes, green onions, red peppers, and minced jalapeños in a bowl.
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Stir in the juice of one lemon, 2 tablespoons chopped cilantro, minced garlic, cumin, salt, and pepper. Mix well and set aside.
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For the cream: In a small bowl, mix sour cream, the juice of the second lemon, 1 tablespoon chopped cilantro, minced passion fruit, and the seeds. Season with salt and pepper.
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Dip the peeled and deveined shrimp into the coconut batter, ensuring they are fully coated.
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Carefully place the coated shrimp into the hot oil and fry for 2 to 3 minutes, or until golden brown and crispy.
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Remove shrimp from the fryer and drain on a paper towel-lined plate.
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Season the hot shrimp immediately with Essence or salt and pepper.
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To serve, dab three small pools of the passion fruit cream around the edge of the plate.
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Mound the black bean salsa in the center of the plate.
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Arrange the coconut shrimp around the salsa.
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Garnish with fresh parsley and toasted coconut flakes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 192.9kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.2g1%
- Cholesterol 345.0mg115%
- Sodium 710.5mg30%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.5g
- Protein 45.4g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
