Cashew and coconut shrimp recipe for a tropical twist

Ingredients for Cashew and coconut shrimp

• 120 g mango peach jam

• 30 ml white vinegar

• 1 g red pepper flakes, or to taste

• 90 g raw cashews

• 90 g panko breadcrumbs

• 90 g shredded, unsweetened coconut

• 60 g plain flour

• 3 g sea salt

• freshly ground black pepper

• 450 g large prawns, shelled and deveined

• canola oil (for frying)

• 2 large eggs, lightly beaten

How to make Cashew and coconut shrimp

1. Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir well to combine, then set aside in the fridge until ready to serve.

2. Place the cashews in a food processor and pulse until roughly chopped. Add the bread crumbs and coconut, then pulse a few times to combine.

3. In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat evenly.

4. In a large, deep frying pan over medium heat, heat 1 cm of canola oil until shimmering.

5. Take a shrimp from the flour mixture, shake off any excess, and dip it in the beaten egg. Shake off any excess egg, then coat the shrimp in the cashew mixture. Repeat with the remaining shrimp.

6. Fry the shrimp in the hot oil, turning once, until golden and cooked through, about 4–5 minutes. Add more oil to the pan as needed. Drain the cooked shrimp on a wire rack.

7. Arrange the cooked shrimp on a platter alongside the dipping sauce and serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.