It was all in the name: Tangelo.
I read the name of the of the citrus fruit it made me think of Jell-O because the two words rhymed, which
in turn made me feel happy and want to try the recipe for Baked Coconut Shrimp with Tangelo Salsa (click for the recipe).
be told, it wasn’t just the name. First, I’d always wanted to try making
coconut shrimp at home, and the recipe looked like a good one.
I saw tangelos in the grocery store one day, cementing my decision to give the
recipe a try. (Tangerines can be substituted, by the way).
tangelo is a hybrid between a tangerine and a pomelo or grapefruit. The type of
tangelo I used, a Minneola, is cross between a grapefruit and tangerine.
shrimp and salsa turned out very well.
shrimp was covered with a perfect amount of coconut, and the salsa was a fresh,
Rather than serving them as
appetizers, my husband and I ate the shrimp and salsa for supper with a side of
jasmine rice. Make sure to heap lots of salsa on each of the shrimp before you
eat them – the combination of tastes is part of the allure of the dish.
The shrimp is cooked using an
excellent technique which ensures they are properly cooked and don’t have
coconut falling off everywhere when they are removed from the pan and then
shrimp are butterflied by cutting halfway through the back to the tail. The
shrimp is dredged in a flour mixture, then stood tail-up on a baking sheet.
followed the recipe’s advice and used unsweetened coconut. Make sure also to
use large shrimp (21-25 per pound) as the recipe says, as anything smaller will
be much more difficult to butterfly.
recipe is easy to make.
tangelos or tangerines, red bell pepper, a scallion (also called a green onion
or spring onion), jalapeno pepper and salt are combined in a food processor or
blender and pulsed to form a chunky salsa. (We skipped the cilantro, which we
are beaten in one dish; flour, paprika and garlic powder are combined in
another dish; and unsweetened shredded (or desiccated) coconut and salt are
combined in a third dish.
shrimp is peeled and deveined, but the tail is left on (we skipped this step by
using pre-peeled and deveined shrimp with the tail left on). After the shrimp
is butterflied, it is dredged in the flour mixture, dipped in the egg then
coated with coconut. The shrimp is stood tail-up on a baking sheet.
shrimp is baked until cooked through and the coating is starting to brown,
about 10 to 12 minutes.
the cooked shrimp with the salsa.