0.0 0

Coconut Shrimp with Tamarind Vinaigrette

Caribbean tamarind syrup, the key to the sweet-tart salad dressing, is available at specialty food stores and Latin American markets.

Plus: More Seafood Recipes and Tips

  • Servings: 8

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • About 1 cup all-purpose flour, for dredging
  • 6 large eggs, lightly beaten
  • 3 cups shredded sweetened coconut (about 9 ounces)
  • 16 jumbo shrimp—shelled, deveined and cut almost in half lengthwise down the back
  • 1 quart vegetable oil, for frying
  • 2 tablespoons tamarind syrup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups mixed salad greens, torn into bite-size pieces


  1. Put the flour, eggs and coconut in separate shallow bowls. Dredge the shrimp first in the flour, then in the eggs and then in the coconut; press the coconut firmly onto the shrimp. Arrange the shrimp on a baking sheet, cover and refrigerate for at least 1 hour or overnight.
  2. In a medium saucepan, heat the vegetable oil over moderate heat to 350°. Working with 2 at a time, fry the shrimp until golden brown, about 4 minutes. Drain the shrimp on a rack set over a baking sheet and keep warm in a low oven.
  3. In a blender, process the tamarind syrup, vinegar, olive oil, salt and pepper. Put the greens in a bowl, add the dressing and toss to coat. Mound the salad on 8 small plates. Set 2 shrimp beside each salad and serve.
Published June 1997

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


495382 2013-12-06 summer|frying|dinner-party|caribbean|8 june-1997,herb wilson,bambou,caribbean shripim recipe,coconut shrimp,tamarind vinaigrette,tropical dressing recipes,coconut-shrimp-with-tamarind-vinaigrette 495382