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Grilled Shrimp Coconut With Chipotle Adobo Sauce Recipe

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  • Video description
  • 11 years ago
Coconut mix:
Shredded Sweetened Coconut 2 cups
Bread flour ¼ cup
Red pepper flakes ¼ tsp.
Corn starch 1 T.
Zest of 2 limes
Salt to taste
Pepper to taste

coconut milk 1 cup
bread flour 1 cup
corn starch ½ cup
Honey 2 T.
Olive oil 1 T.
large eggs 2
Baking powder 1.5 tsp.

Adobo Sauce:
butter half a stick
Pureed Chipotles in adobo sauce 1 cup
cilantro 2 tsp.
Honey 2 T.

-Blend all of the flouring mixture together in a bowl, set aside.
- For the batter, whisk eggs together and add in coconut milk, olive oil, corn starch, bread flour, and baking powder.
- Once the batter is mixed well, incorporate the honey. Set batter aside.
- Preheat the grill to 600 degrees
- While grill preheats, mix together the ingredients of the adobo sauce in a pan, and set it on the grill for about 5 minutes, so everything melds together.
- Peel and de vein shrimp
- Dip one shrimp at a time in the batter and then coat it with the coconut mixture, repeat until all shrimp are coated.
- Place coated shrimp in a grill basket for easy flipping, allow the shrimp to cook 2-3 minutes on each side.
- Remove shrimp, plate with adobo sauce in ramekins on the side & enjoy!
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