1

Finely chop the onion, garlic, habanero pepper and ginger to prepare the tamarind sauce. You can add more or less of these ingredients, according to your taste and how spicy you want the sauce.

2

Melt butter and vegetable oil in a saucepan over medium heat. Add onion, garlic, chili, ginger and sauté until transparent.

4

Once the mixture boils, add the water, tamarind pulp and honey. Season with salt and pepper to taste and let the tamarind sauce simmer over low heat for 10 minutes to bring flavors together. Reserve until serving time.

Tip: If you feel the sauce is too thick you can add a little more water.

5

To prepare the coconut shrimps, pass the shrimps through the beaten egg and batter them with the grated coconut. Repeat this procedure one more time to cover them completely. In this recipe we will use clean shrimp, without head but with tail.

Tip: Add a little salt and pepper to the beaten egg to make the coconut shrimp taste better

6

Fry the coconut shrimp in hot oil until golden brown.

7

Place fried shrimp on absorbent paper to drain excess fat.

8

Serve the coconut shrimp recipe while still hot. We hope you enjoy this Mexican coconut shrimp recipe, and if during the process any questions or suggestions arise, don’t hesitate to write your comments. Keep exploring that with Free Recipes you can learn how to prepare homemade tamarind pulp and many more delicious fruit recipes.

How to make coconut shrimp with other sauces

Although we have opted for coconut shrimp with tamarind sauce for its flavor and texture, the truth is that you can accompany this delicious and simple aperitif with the sauce you like. Here are some ideas:

Which option did you choose? Remember that for the coconut shrimp to be very crunchy, it is essential to fry them in plenty of very hot oil and, above all, make a double batter.