Coconut-Crusted Shrimp With Peach-Lemongrass Salsa
3 medium peaches, peeled, pitted and diced
1-2 jalapenos, preferably red, seeded and minced
1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)
1 tablespoon chopped fresh basil
1 tablespoon brown sugar
1 tablespoon rice-wine vinegar
3/4 teaspoon salt, divided
1/3 cup unsweetened flaked coconut
2 tablespoons flour
2 tablespoons cornstarch
1 16-ounce package peeled, deveined and tail off shrimp
2 tablespoons canola oil, divided
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
Mix coconut, flour and cornstarch in a shallow dish. dredge shrimp in the coconut mixture, sprinkle with the remaining 1/2 teaspoon salt, then press both sides of each shrimp into the coconut mixture. (Double coating)
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimps and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching. Transfer the shrimps to the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining shrimps until golden brown, about 2 minutes per side. Serve the shrimp with the peach salsa.
Note: Lemongrass, essential to Thai and Vietnamese cooking, is an edible grass with bright lemon fragrance and taste. Find it fresh in the produce section of large supermarkets, at Asian food stores and chopped and dried in specialty spice sections.
Tonight, I’m serving the shrimp salsa over a bed of garden greens, with a side of snow peas and fruit compote.