SHIPS IN 1-2 DAYS | $6.99 SHIPPING | $45+ SHIPPING IS ON US
Large Saute pan (for frying)
Mixing bowls (small and medium)
Baking rack or plate
Reina, The Sofrito Project www.sofritoproject.com
Partnering with Spice Tribe, I decided to share my take on a classic appetizer dish by spicing up some fried coconut shrimp with their Long-Tail Sunset spice blend. I was super excited to try out their blends and this was the first bottle that caught my eye in the box. First of all, the packaging? It’s gorgeous, am I right? After trying it, I realized just how balanced it was with the lingering heat of spicy Thai chile, a kick of tangy tamarind, and the fruity coconut? I was honestly blown away and I knew that this would be perfect with seafood.
This recipe works fairly quickly, so it’s going to be important to have all of your mise en place and oil preheated since the shrimp don’t take long at all to cook through. I made sure to separate the recipe by each aspect of prep for an easier method. If you prefer to bake or air fry the shrimp, that’s definitely an option as well. I’d suggest 425ºF and baking for 10 minutes or until the coating is nice and golden. Either way, it’s going to be spicy and delicious! Let’s get cooking.