- Prep Time:
30 Min - Cook Time:
15 Min - Difficulty:
easy
- Serves:
4
Oven Baked Coconut Shrimp
Description
These oven baked coconut shrimp can be served either as a starter or as a main dish. It takes a bit longer time to make it, but most of its prep time is just marinating. While baking in the oven, it gets a little crispy on the outside, but stays juicy inside. Coconut gives tons of fresh flavor, onion - some sweetness and a hint of cinnamon warms you up from the inside. I made it medium spicy, but you can adjust it per your taste.
add to shopping list Ingredients
250 g cleaned shrimp
1/2 fresh coconut, cut into small pieces
1 red onion, coarsely chopped
2 garlic cloves, peeled
1-2 green chili peppers, halved, seeds removed and chopped
10 black pepper corns
2 cm cinnamon stick (can be replaced with ~1 tsp of cinnamon powder)
1 teaspoon red chili powder
1/2 teaspoon Turmeric powder
2-3 tablespoons vinegar
1 teaspoon Olive Oil
Salt to taste
Preparation
1. Put into a blender or food processor: fresh coconut pieces, onion, garlic, green chilies, pepper corns, chili and turmeric powders, cinnamon, salt and vinegar and blend it till you get quite a smooth paste. If needed, add a little bit of water while blending.
2. In a baking dish, combine shrimp and olive oil and cover it with a coconut paste. Let it marinate for at least 15 minutes or longer.
3. Preheat the oven to 200 C and bake the shrimp for up to 15 minutes or until the top becomes crispy and just starts browning.
