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–+ servings
India Curry Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Coconut Shrimp with India Curry Blend Olive Oil

Golden shrimp, crisp coconut, and a warm curry-spiced crumb come together for a bright, savory dish with big flavor and an easy weeknight feel.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Caribbean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds large shrimp peeled and deveined
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup shredded unsweetened coconut
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup India Curry Infused Olive Oil Blend
  • 2 tablespoons lime juice
  • 2 tablespoons chopped scallions
  • Lime wedges for serving

Equipment

  • 1 Large skillet For browning the shrimp
  • 3 Shallow Bowls For dredging and coating
  • 1 Tongs For turning the shrimp
  • 1 Paper towels For drying the shrimp

Method
 

Instructions
  1. Pat the shrimp dry with paper towels and season them with salt and black pepper.
  2. Set out three shallow bowls: one with flour, one with beaten eggs, and one with coconut, panko, garlic powder, and paprika mixed together.
  3. Dredge each shrimp in the flour, dip it in the egg, then press it into the coconut mixture so it is well coated.
  4. Heat 1/4 cup of the India Curry Infused Olive Oil Blend in a large skillet over medium heat.
  5. Cook the shrimp in batches for 2 to 3 minutes per side, until golden, crisp, and opaque. Add the remaining curry olive oil and lime juice to the pan during the last 30 seconds, tossing lightly to coat.
  6. Transfer the shrimp to a serving plate, top with scallions, and serve with lime wedges right away.

Notes

For the best texture, keep the coated shrimp in a single layer while cooking and avoid crowding the pan. The curry olive oil is used as both the cooking fat and the finishing flavor, so the blend stays central to the dish.

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