Arvinda's Madras Masala works wonderfully well as an easy rub on shrimp. Simply mix the masala with a bit of oil, rub onto the shrimp and marinate.
For this version, we lightly dredge the marinated shrimp into dried desiccated coconut and a bit of breadcrumbs for a crispy classic holiday app! Or serve the shrimp on a bed of rice for a main as we did.
If you decide to serve these crispy coconut shrimp as an appetizer, serve it with a chili spiced homemade plum sauce.
We used the baking method for our coconut shrimp but other cooking methods would work just as well for this recipe including air frying or deep frying. Please note, be mindful to reduce the cooking time if you are using smaller sized shrimp and be careful not to overcook them.
Ingredients:
1 1/2 TBSP. oil
1 TBSP. ARVINDA'S MADRAS MASALA
Sea salt, as needed
1/4 CUP breadcrumbs
1/4 CUP dried desiccated unsweetened coconut
1/2 LB. jumbo shrimp, shelled with the tails on, deveined (about 12)
Directions:
1) In a small bowl, combine the oil and the masala to make a paste. Add a pinch of salt and mix well.
2) On a plate, combine the breadcrumbs with the coconut. Add a pinch of salt and mix well.
3) Preheat the oven to 425°F / 218°C.
4) Rub the shrimp with the paste, then lightly dredge in them in the coconut mixture. Arrange the shrimp on a baking tray.
5) Bake for 9 to 12 minutes or until they become opaque and slightly reduce in size. Be careful not to overcook the shrimp.
6) Serve on a bed of rice or with a chili spiced homemade plum sauce for dipping.
