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Coconut Citrus Bliss Shrimp

Dive into a culinary paradise with our Pan-Fried Coconut Shrimp, featuring a symphony of flavors. Each succulent shrimp is delicately coated in coconut, paired with a zesty Navel Orange Oil, and complemented by a refreshing Citrus and Jicama Pico de Gallo with Jalapeno Olive Oil. The finishing touch is a drizzle of Espresso Dark Balsamic Vinegar glaze, creating a harmonious blend of sweet, spicy, and tangy notes. This seafood masterpiece is a tantalizing journey for your palate, bringing the taste of the tropics to your table. Immerse yourself in the tropical fusion of flavors with every bite

Ingredients:

  • For the Coconut-Crusted Shrimp:
    • 1 lb Raw Shrimp, Peeled and Deveined (split down the middle from the tail without cutting all the way)
    • 1 cup Shaved Coconut (sweetened)
    • 2 cups Panko Bread Crumbs (mixed with coconut)
    • 4 XL Eggs (beaten with 1/2 cup water)
    • Seasoned Flour (seasoned with Salt and Pepper)
    • 2 cups Buona Cucina Navel Orange Infused Oil
  • For the Citrus Pico:
    • 2 Oranges (segmented)
    • 2 Limes (segmented)
    • 4 Tangerines (segmented)
    • 2 cups Jicama (peeled and diced)
    • 1/4 cup Red Onion (diced)
    • 2 Tbsp Cilantro (chopped)
    • 3 Tbsp Buona Cucina Jalapeno Infused Oil
  • For the Balsamic Drizzle:

Instructions:

  1. Prepare the Shrimp:
    • Lightly coat shrimp in seasoned flour.
    • Dip shrimp into the egg wash.
    • Coat shrimp in the panko and coconut mixture, pressing the mixture onto the shrimp on all sides.
  2. Prepare the Citrus Pico:
    • Combine segmented oranges, limes, tangerines with jicama, red onion, cilantro, and jalapeno infused oil.
    • Refrigerate.
  3. Cook the Shrimp:
    • Heat Buona Cucina Navel Orange Infused Oil in a pan.
    • Add the shrimp when the oil is hot.
    • Cook for 2 minutes on each side until the breading is slightly toasted.
  4. Plate the Dish:
    • Arrange the cooked shrimp on a plate.
    • Top with citrus pico.
  5. Drizzle with Balsamic:
    • Drizzle with Buona Cucina Espresso Dark Balsamic Vinegar.
  6. Serve and Enjoy:
    • Plate and serve the Coconut-Crusted Shrimp with Citrus Pico and Balsamic Drizzle.
    • Recipe by Chef Eric Longley