Shrimp Fondue

Coconut Lime Shrimp Fondue:

The coconut lime shrimp is a fondue oil recipe. Basically, we are preparing the shrimp in a breading ready to dip with spears into a hot oil for crispy deep-fried shrimps. This is a delicious recipe for deep-fried shrimp any time of year, even if you do not own a fondue pot.


1/4 cup coconut milk

2 Tbsp fresh limejuice

1/2 cup dry breadcrumbs

1 Tsp curry powder, salt, and freshly ground black pepper to taste

1 lb/500g shrimp, peeled and deveined

1 egg

1/2 cup unsweetened coconut, minced

Oil for fondue


In a bowl combine coconut milk and lime juice. In a second bowl, combine breadcrumbs with curry powder, salt and pepper. Dip shrimp one at a time in coconut milk, then coat in breadcrumbs. Place breaded shrimp on a platter and refrigerate for at least 15 minutes. In a third bowl, beat egg. Place coconut on a plate. Dip shrimp in beaten egg, then roll in coconut until thoroughly coated. In a saucepan, heat oil to 375 F (190 C) and transfer to fondue pot, or heat oil in an electric fondue. Do not fill fondue pot more than half-full. Spear shrimp on fondue fork and fondue for 1 to 2 minutes or until golden brown.

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