Imagine a dish that captures the essence of a luxurious island getaway in every single bite - this Tahitian Vanilla Bean Coconut Shrimp is your culinary ticket to tropical bliss! With its golden, crispy coconut coating infused with exotic vanilla bean and perfectly succulent shrimp, this recipe isn't just a meal, it's a vacation for your taste buds. Get ready to transform your kitchen into a Polynesian paradise and impress everyone with a restaurant-quality dish that's surprisingly easy to make!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Tahitian
Serves: 4 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 Tahitian vanilla bean, split and scraped
- 1/2 cup flour
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Ensure that the shrimp are peeled and deveined, and set them aside in a bowl.
- In a separate bowl, combine the flour with a pinch of salt and pepper. This will be used for the first coating of the shrimp.
- In another bowl, beat the eggs until well mixed. This will serve as the second layer of coating.
- In a third bowl, place the shredded coconut. Add the seeds from the split Tahitian vanilla bean to the coconut, mixing well to incorporate the flavor evenly.
- Heat oil in a deep frying pan or skillet over medium heat. You will need enough oil to submerge the shrimp partially for frying.
- Take each shrimp and first coat it in the seasoned flour, shaking off any excess flour.
- Next, dip the floured shrimp into the beaten eggs, ensuring it is fully coated.
- Finally, roll the shrimp in the coconut and vanilla mixture, pressing lightly to make sure the coconut adheres well to the shrimp.
- Once the oil is hot enough (test by dropping a small piece of coconut in; it should sizzle), carefully add the coated shrimp to the pan in batches, making sure not to overcrowd the pan.
- Fry the shrimp for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove the shrimp and place them on a plate lined with paper towels to drain excess oil.
- Once all the shrimp are cooked, serve them hot with your choice of dipping sauce, such as a sweet chili sauce or a tangy lime aioli, to complement the flavors of the coconut and vanilla.
- Enjoy your Tahitian Vanilla Bean Coconut Shrimp Bora Bora, a delightful taste of the tropics!
Tips
- Ensure your shrimp are completely dry before coating to help the flour and coconut adhere better.
- Use fresh, high-quality Tahitian vanilla beans for the most authentic and intense flavor.
- Maintain oil temperature around 350°F for the crispiest exterior without burning.
- Don't overcrowd the pan when frying - this keeps the shrimp crisp and prevents soggy coating.
- For extra flavor, consider adding a pinch of cayenne or smoked paprika to your flour mixture.
- Serve immediately after cooking to preserve the crispy texture and maximum flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 22g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 220mg
