Print
Coconut Shrimp with Pineapple Habanero Chutney
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 2/3 cup grated fresh coconut
  • 1 cup ice-cold soda water
  • 1/2 teaspoon salt
  • 1 pound large shrimp, peeled, deveined and tail on
  • 1 1/2 tablespoons Essence, recipe follows
  • Pineapple-Habanero Chutney, for serving, recipe follows
  • 1 tablespoon finely chopped fresh cilantro leaves
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Pineapple-Habanero Chutney:
  • 1 tablespoon butter
  • 1/2 cup chopped onions
  • Pinch salt
  • 2 cups small diced pineapple
  • 1/2 cup small diced red bell pepper
  • 1 tablespoon minced habanero
  • 1/2 cup white vinegar
  • 1/4 cup sugar 
  • 1 1/2 teaspoons cornstarch 
  • 1 tablespoon water

Directions

Preheat a fryer to 350 degrees F.

In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with 1 tablespoon of Essence. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with the remaining 1/2 tablespoon of Essence. Mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Pineapple-Habanero Chutney:

In a saucepan over medium heat, melt the butter. Add the onions. Season with salt and saute for 2 minutes. Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil. In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Coconut Tempura Shrimp

Recipe courtesy of Emeril Lagasse

Coconut Shrimp Curry

Recipe courtesy of Bobby Deen

Baked Coconut Shrimp

Recipe courtesy of Bobby Deen

Shrimp and Scallop Coconut Ceviche

Recipe courtesy of Cat Cora

Coconut Shrimp with Peanut Sauce

Recipe courtesy of Alton Brown

Coconut Shrimp with Lime Dressing

Recipe courtesy of Cheryl Smith

Kona Coffee Shrimp and Coconut Grits

Recipe courtesy of King's Hawaiian

So Much Pretty Food Here