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Coconut Shrimp with Turmeric Yogurt

by . Featured in AT MY TABLE

Introduction

Coconut shrimp is an American delicacy, and so I prefer to retain native terminology. I don't know why this should be, but I find it makes them sound much more delectable than prawns; shrimp is such a very good, juicy word.

The rice flour I dredge the shrimp in makes the coconut adhere much better than the more usual plain flour, and it gives a crispness and light rustling crunch, in the same way the panko does, rather than regular breadcrumbs, and both offer a more resilient coating, so that the encased shrimp steam succulently within.

For US cup measures, use the toggle at the top of the ingredients list.

Coconut shrimp is an American delicacy, and so I prefer to retain native terminology. I don't know why this should be, but I find it makes them sound much more delectable than prawns; shrimp is such a very good, juicy word.

The rice flour I dredge the shrimp in makes the coconut adhere much better than the more usual plain flour, and it gives a crispness and light rustling crunch, in the same way the panko does, rather than regular breadcrumbs, and both offer a more resilient coating, so that the encased shrimp steam succulently within.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Coconut Shrimp with Turmeric Yogurt
Photo by Jonathan Lovekin

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What 2 Others have said

  • Lovely and crispy with a nice hint of coconut and gluten free also if using g.f. breadcrumbs. Very enjoyable and tomorrow I shall be making your Venetian carrot cake. I already made your Chocolate Cloud Cake, also gluten free and it was lovely.

    Posted by northernone on 18th October 2019
  • Thank you, Nigella, for a gluten free coating for coconut shrimp! It's something that I've been unable to eat for the longest time, at least out in restaurants.

    Posted by Cookrazy on 11th October 2019
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