Appetizers ·
Cilantro and Onion olive oil ·
Coconut balsamic ·
Persian Lime olive oil ·
Seafood ·
Sicilian Lemon balsamic ·
Coconut Lime Shrimp with Avocado Puree
Coconut Lime Shrimp with Avocado Puree
Submitted by Chef Sam Brickman
90 minutes
Appetizers
Ingredients
- 1 pound 20/25 shrimp
- 1/4 cup +1 tablespoon Fustini’s Persian Lime olive oil
- 1 tablespoon Fustini’s Cilantro and Onion olive oil
- 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
- 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.
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