Coconut Lime Shrimp with Avocado Puree
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Coconut Lime Shrimp with Avocado Puree
Rated 5.0 stars by 1 users
Category
Appetizers
Prep Time
90 minutes
Ingredients
- 1 pound 20/25 shrimp
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1/4 cup +1 tablespoon Fustini’s Persian Lime olive oil
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1 tablespoon Fustini’s Cilantro and Onion olive oil
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1 tablespoon Fustini’s Coconut balsamic vinegar
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup flour
- 2 eggs, mixed
- 2 cups unsweetened coconut flakes (pulsed lightly in a food processor)
- avocado or grapeseed oil for frying
- 2 ripe avocados
- 1 teaspoon salt
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1 tablespoon lemon juice
Directions
- Peel and devein the shrimp and place them in a bowl with the Persian Lime oil, Cilantro and Onion oil, Coconut balsamic, salt and pepper. Let marinate for 1 hour.
- After the shrimp is marinated, one at a time, dip them in the flour, followed by the egg mixture, and finally in the coconut.
- Heat the avocado or grapeseed oil to 375 degrees and fry the shrimp until they are golden brown.
Avocado Puree
Place the avocados, salt, lemon juice, and Persian Lime olive oil in a blender and puree until smooth, adding more oil if needed. Taste and adjust seasoning.