Join our growing community of food lovers! Store your favorite recipes, rate and review other recipes, share them with friends, find helpful information and tips, and much, much more. Signing up is quick, easy and free!
|
Share your Super Bowl recipes with us! Add Recipe
easy
4
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.
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
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.
Creating your account...
Thanks for joining HalfHourMeals.com!
An unexpected error occurred. Please try again.
