talkinsnack Coconut Shrimp with Fennel Grapefruit Lentil Salad
- shrimp (21 shrimps)
- 1 can coconut milk
- 1 cup cornmeal
- 1 cup shredded cocounut
- cayenne pepper
- 1 cup lentils
- 1 red grapefruit
- 1/4 fennel
- red onion
- lemon juice
- juice from the grapefruit
- extra virgin olive oil
- 1 garlic clove, mashed
- maldon salt
- freshly cracked black pepper
Ingredients In My Mystery Box:
- red grapefruit
- cheddar cheese
- coconut milk
- soy sauce
Rinse and clean the shrimp with water and some lemon juice. Place shrimp in a bowl, and marinate with coconut milk, salt, pepper, cayenne pepper. Cover and place in the fridge to marinate while you prep everything else. Ideally marinate for no less than 45 minutes.
In a large plate, or deep dish, add the cornmeal, shredded coconut, salt, pepper, and cayenne pepper. Set aside.
Rinse the lentils, and add to a medium pot. Fill with enough water to cover the lentils by about an inch. Bring to a boil on high heat. Then turn down to a simmer and cook for about 15 minutes, or until lentils are tender.
While lentils are cooking, thinly slice up the fennel and some red onion, set aside. Peel the grapefruit so that the rind is completely cut off. Then cut out the segments, leaving the “membranes” out, set aside. Save the other parts in a bowl (juice from this part can be squeezed out to use in dressing).
Mince up some parsley and chives, set aside.
Once lentils are cooked, strain, and cool completely.
In a large bowl, mix together the lentils, grapefruit, fennel, red onion, parsley, some of the chives and dress with lemon juice, grapefruit juice, olive oil, mashed garlic, salt, and pepper.
Strain the shrimp from the coconut milk, and in batches coat them well in the coconut cornmeal mixture. Set the coated shrimps on a large plate.
In a large frying pan heat up some vegetable oil, about 1/2 inch of oil. Once hot enough, fry the shrimp in three batches for about 2 minutes per side, or until golden. Place on a paper towel covered plate once cooked.
To serve, on a plate add some lentil salad and top it off with a few coconut shrimps. Garnish with chives and enjoy!
Had the pleasure of being a part of “MasterChef Mystery Box At Home Challenge!” Hope you guys like what I whipped up!