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Lentil Crusted Coconut Shrimp with Mango Dipping Sauce

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LentilCoconutShrimp2_zps0c4fb452

This recipe is a new take on a restaurant favorite, easy to whip up at home for your next party to share with friends.  I incorporated a homemade lentil flour/meal into the mix to switch these up. Wow what a crunch these packed!  I will never go back to a regular batter again.

To boot, if you use a gluten-free baking powder, these little gems are gluten-free.  Bonus! And while they are not necessarily an everyday dish, you could always serve them along with a little salad, or use tail-off shrimp and tuck them into a wrap with some veggies to go! 

  • 500 grams uncooked jumbo shrimp (16-20 count), de-veined, shelled, tail-on
  • 1/2 cup red lentils, pulsed in blender with grinder/mill attachment or in coffee grinder, to make a fine floury texture.
  • 1 tsp baking powder (you can also use specifically gluten-free)
  • 1/4 tsp sea salt
  • 1/3 tsp cayenne pepper
  • 1 large egg
  • 1/3 cup water
  • 1 cup shredded unsweetened coconut
  • vegetable oil, for frying

Set up a coating assembly line.  Place shrimp on a plate and pat dry.  Next, mix lentil flour, baking powder, sea salt and cayenne and when blended, mix in the egg and water.  Then lay out a plate with the coconut spread out.  Last stop is a frying pan over medium heat, with about an inch of vegetable oil.   Keep a platter nearby lined with brown paper or paper towel.

Dip shrimp in the lentil batter, then roll in coconut.  Drop coated shrimp into heated oil and cook on each side until golden, just about 30 seconds per side.  You can do four or five at a time, as long as you are not overcrowding the pan.  When cooked, remove with tongs to the paper-lined platter to drain.  Continue until all shrimp are cooked.  (note: these can also be cooked ahead of time, and spread evenly over a parchment lined pan and popped into the freezer.  Once frozen, remove to a sealed container.  Reheat them in the oven to crisp)

Serve with the mango dipping sauce:

  • 1/2 cup mango chutney
  • 1/2 cup plain yogurt

Blend together until smooth.

By the way, in case anyone is wondering why I have suddenly gone a bit lentil-crazy, it is because this recipe, and the two prior, have been entered into a contest for Canadian Lentils. If you like my recipes, or want to check out all the entries, drop by with a “like” or comment 🙂

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6 responses »

  1. Love the idea of prawns in this batter, yummo! (Btw, lentils rock. Good luck with the comp!)

    Reply
  2. Pingback: Protein Packed Mango Smoothie | Sugar n' Stuff

  3. Congratulations! I am enjoying checking out all the wining recipes.
    These sound fantastic! I am a huge lover of both red lentils and coconut shrimp. I so can’t wait to try these.

    Reply
  4. Pingback: Canadian Lentils Recipe Revelations Challenge – Best in Freestyle Winner | Dish 'n' the kitchen

  5. Pingback: Lentils, Lentils and more Lentils !! | Sugar n' Stuff

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