Coconut Shrimp with Pineapple-Habanero Salsa | Sweet Heat with Rick Martinez | Food52

Rick's making Coconut Shrimp! Golden brown and super crunchy, this dish has sweetness from the coconut coating and the slow-cooked pineapple salsa, with a big kick of heat from the habanero pepper. Follow along as Rick teaches you to clean and prep fresh shrimp, fry them so they're perfectly crisp and never greasy, and creates a dish that's sure to become a favorite! GET THE RECIPE ►► http://f52.co/3rsAbKh

VIDEO CHAPTERS
0:00 Intro
00:01:23 Start with the Salsa
00:03:59 Give it a Whirl
00:06:07 Get the Shrimp Going
00:08:32 Ready the Breading
00:10:39 It's Frying Time
00:11:41 The Finishing Touches
00:14:17 Let's Eat

PREP TIME: 25 minutes
COOK TIME: 1 hour 25 minutes
SERVES: 4

INGREDIENTS:
Pineapple-Habanero Salsa
1/2 (800g / 1 3/4 pounds) fresh pineapple, peeled, cored and cut into 1” pieces (about 1 pound. peeled and cut)
1/4 (40g / 1 1/2 ounces) small onion
1 chile habanero, stemmed and seeded
1 large garlic clove, peeled and lightly crushed
1 teaspoon teaspoon finely grated orange zest
2 tablespoons to 4 tablespoons freshly squeezed orange juice
Kosher salt, to taste

Coconut Shrimp
453 grams (1 pound) large shrimp, peeled and deveined
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground allspice
2 large eggs, beaten with 1 tablespoon water
3 cups shredded dried coconut, preferably sweetened, divided
1 cup (125g / 4 1/2 ounces) all-purpose flour
4 cups virgin coconut oil or vegetable oil, for frying


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