COCONUT SHRIMP and PINEAPPLE MARGARITA for FATHER’S DAY
Project Description
COCONUT SHRIMP and PINEAPPLE MARGARITA for FATHER’S DAY
Coconut shrimp are traditionally made with flour and sweet coconut. This recipe proves that you can make them flourless and sugar-free and avoid added sugars in a famous Margarita Cocktail.
COCONUT SHRIMP AND PINEAPPLE MARGARITA FOR FATHER’S DAY
Ingredients
- 6 big shrimps; fresh, cleaned, with tales on
- 1 egg
- 1 cup of unsweetened shredded coconut
- salt and pepper
- 1 can of crushed pineapple in own juice sugar-free
- 1 tbsp of sugar-free 100% fruit Ginger orange marmalade
- 1 tsp of Dijon mustard
- olive oil for deep cooking
Instructions
- Place the egg in a small bowl and beat with a folk
- Place coconut in another bowl
- Deep each shrimp in egg, then in coconut, then repeat it one more time
- Cover and keep in the refrigerator for several hours or overnight
- Fill a deep skillet with olive oil about 1.5 inches deep
- When the oil is hot, place shrimp there in one row
- Cook about 1-2 minutes on each side or until goldish pink
- Remove on the paper towel to let fat absorbed
- Transfer to a dish with the sauce
For sauce:
- 1 tbsp of crushed pineapple
- 1 tbsp of Ginger orange marmalade
- 1 tsp of Dijon mustard
For Pineapple Margarita:
- ½ cup of any Silver Tequila
- 6 tbsp of lime juice
- 6 tbsp of pineapple juice
- 2 tbsp of Agave Nectar
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MUSHROOMS STUFFED with SHRIMPS
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