Buttermilk Shrimp with Coconut Quinoa
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Australian
Buttermilk Shrimp with Coconut Quinoa
Description
This dish features shrimp dipped in buttermilk then coated with quinoa flakes before frying to a golden, crisp exterior. The buttermilk helps the flakes adhere and tenderizes the shrimp. The coconut quinoa is made by simmering cooked white quinoa with light coconut milk and agave syrup, infusing a naturally sweet, silky flavor.
Bright elements come from fish sauce, fresh lime zest and juice, and torn grapefruit or pomelo segments folded into the quinoa. Fresh cilantro and shredded kaffir lime leaves garnish the dish, adding herbal and citrus notes. The combination of crunchy shrimp and creamy, subtly sweet coconut quinoa creates a pleasing contrast in texture and flavor.
This provides an interesting alternative to plain rice, with tropical and tangy accents balancing the fried shrimp’s richness. The method requires a short refrigerating step to set the shrimp coating before frying and quick pan frying for crispness.
Ingredients
Buttermilk Shrimp:
- 9 ounces quinoa flakes
- 10 fluid ounce buttermilk
- 12 Shrimp large, fresh, green variety or prawns
- 5 fluid ounce vegetable oil for frying
- salt sea salt
- black pepper
Coconut Quinoa:
- 9 ounce quinoa cooked, white
- 6 fluid ounce coconut milk light
- 1 tablespoon agave syrup
- 1 teaspoon fish sauce
- 1 lime zest and juice
- 1/2 bunch cilantro or coriander leaves
- 1/2 pomelo or ruby grapefruit, fresh,
- 2 kaffir lime leaves
Instructions
- In a medium-sized pot with a lid, place the cooked quinoa, coconut milk and agave syrup and bring to a simmer.
- Simmer for 5 minutes until all the liquid has been absorbed.
- Stir with a fork to separate the grains then add the fish sauce, lime zest and juice, and cilantro leaves.
- To make the buttermilk shrimp, place the quinoa flakes onto a small plate and the buttermilk into a small bowl.
- Pass the shrimp through the buttermilk then coat with the quinoa flakes.
- Place in the fridge for 10 minutes before frying.
- Heat the oil until hot in a non-stick frying pan then shallow-fry the shrimp for approximately 2 minutes each side, until golden and crisp.
- Drain on a piece of paper towel and sprinkle with salt and pepper.
- Tear the segments of grapefruit into random pieces and stir through the quinoa.
- Sprinkle with some shredded kaffir lime leaves to serve.
Notes
User Reviews
Overall Rating
4.9
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