 |
I might be on a coconut kick lately.
But is that really a bad thing?
I don’t think so. I think it’s good. I think it’s real real good.
Last week I received a jar of Tropical Traditions Gold Label Virgin Coconut Oil to review.
After learning more about their company, and all the uses for coconut oil, I was more than delighted to try it out.
What better way to start off than with using it to fry up some Curried Coconut Shrimp?
This couldn’t be easier.
Just follow the little arrows, and you’re on your way to some golden, crispy, and mildly sweet fried shrimp.
To get the curried flour, all I did was combine curry powder with flour and sifted it together. The curry flavor is light, and not necessary if you’re not a fan, but it adds just a little something, so I urge you to try it.
Lightly cover the shrimp in the curried flour, then dip into the coconut milk. Coat in the coconut flake and panko bread crumb mixture and then you’re ready to fry.
Make sure your coconut oil is at a steady 350 degrees before frying. Use a thermometer or a frying machine to keep it a constant temp. I fried 3 shrimp at a time in a small, heavy bottom sauce pan with about 1 1/2 inches deep of coconut oil.
Something magical happened.
My whole house smelled sweet, and nutty. The fragrance from the heated coconut oil was very pleasant.
The shrimp were crisp on the outside and tender on the inside.
There was no heavy, oily taste to the shrimp. The coconut oil was very light, and clean tasting.
I am going to say the Coconut Oil was a great substitution to the typical vegetable oil I use for frying.
To accompany the Fried Shrimp, I created a very simple {2 ingredient} Sweet Mango Chili Sauce for dipping.
Simply take one ripe mango and place it in a food processor/blender/immersion blender and puree it till it’s smooth. Then add some bottled sweet chili sauce and stir to combine.
So simple, so good.
Ingredients
- 1 pound raw, peeled & deveined shrimp; tails on
- 1/2 cup flour
- 2 tbsp curry powder
- 1 can coconut milk
- 1/2 cup sweetened coconut flakes
- 1/2 cup panko bread crumbs
- Coconut Oil for frying
- 1 ripe mango, peeled and pit removed
- 3 tbsp Sweet Chili Sauce
Instructions
- Heat about 1 1/2 inches of Coconut Oil to 350 degrees in a heavy bottomed sauce pan, or deep fryer.
- In a small bowl sift together the flour and curry powder, set aside.
- In another bowl add the coconut milk (try to make this a tall bowl, so the shrimp can easily be dunked). Set aside.
- In another bowl combine the sweetened coconut flakes and the panko bread crumbs, stir to combine.
- To assemble shrimp, coat the raw shrimp with the curried flour, then dunk quickly into the coconut milk (letting any excess milk drip off), then place in the coconut & panko mixture to coat.
- Set aside, and repeat with remaining shrimp.
- Place the shrimp 2-3 at a time in the heated coconut oil until they turn a golden brown.
- Remove from the oil and place on a paper towel lined plate. Repeat with remaining shrimp.
- To make the sauce puree the ripe mango until smooth in either a food processor or blender. I used my immersion blender and placed the mango in a small bowl and pureed until smooth.
- Stir in the sweet chili sauce, and serve chilled with the fried shrimp.
Now who wants to win some of this tasty Coconut Oil??
Tropical Traditions is giving away a 1 quart size jar of their Gold Label Virgin Coconut Oil to one lucky I Wash…You Dry reader! {that’s a $40 value}
Giveaway Now Closed
Win 1 quart of Gold Label Virgin Coconut Oil!
Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer.
You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?
Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.
Here’s how to enter: Giveaway Now Closed!
Congratulations to the winner of the Tropical Traditions Coconut Oil: Audrey! Check your inbox!
{mandatory 1st entry} Subscribe to Tropical Traditions email Sales Newsletter by clicking here.
Bonus entries! – (must leave a separate comment for each entry in order for it to count)
- Follow Tropical Traditions on Twitter
- “Like” Tropical Traditions on Facebook
- Follow Tropical Traditions on Pinterest
- Follow I Wash…You Dry on Twitter
- “Like” I Wash…You Dry on Facebook
- Follow I Wash…You Dry on Pinterest
- Subscribe to I Wash…You Dry by RSS feed or email
- Tweet this giveaway {Enter to win a quart sized jar of @TropTraditions Coconut Oil via @iwashyoudry here http://wp.me/p2sYV2-1j3}
Details:
Giveaway will end on August 23, 2012 at 11:59pm PST. Contest open to U.S. and Canadian residents only. Winner will be notified by email and have 48 hours to respond. If they do not respond, a new winner will be chosen.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. All opinions are my own.
**If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.**
Follow TT on pinterest!
Follow you on twitter!
Tweeted your giveaway!
Follow you on pinterest!
Liked you on facebook!
subscribed to your blog
I love love love Coconut Oil and Coconut Shrimp with a sweet and spicy sauce is just heavenly.
I love to bake with coconut oil and I use it in my hair and when I shave – it’s simply the best! Gorgeous photos, as always
Subscribed!
I’m subscribed to their newsletter (yum)
I follow you on twitter
I’ll be honest with you – I don’t like coconut but there’s something about these coconut fried shrimp that’s just drawing me in! I totally have to give this a try.
This recipe looks amazing. I’m hoping to try it this Friday for a Christmas party I’m hosting. Could you give me an idea of how long the shrimp take in the oil and do you think I could make them an hour or two beforehand and just keep them warm? I realize I’m breaking the “don’t try anything new with company” rule, but I just HAVE to try these shrimp! Thanks for your help. -Sarah