No need to fly to Costa Rica to savor this delicious fried shrimp dish. You will, however, need to find two ripe passion fruits for the sauce.
What You Need
Original recipe yields 6 servings
2 ripe passion fruit s
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. honey
1/2 cup crushed corn flakes
1/2 cup yellow cornmeal
2 tsp. crushed red pepper
1 lb. medium shrimp (31 to 35 count), cleaned
2 cups PLANTERS Peanut Oil
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Let's Make It
Cut off small ends of passion fruits. Scoop out pulp and seeds into mesh strainer placed over blender container; press down on pulp with back of spoon to extract juice. Add sour cream and honey to juice; cover. Blend well; set aside.
Mix corn flake crumbs, cornmeal and pepper in shallow dish; set aside. Beat egg lightly in separate shallow dish. Dip shrimp in egg, then in corn flake mixture, turning over to evenly coat both sides. Gently shake off excess crumb mixture.
Heat oil in large deep skillet or saucepan on medium-high heat to 350°F to 375°F. Add shrimp, in batches; cook 2 to 3 min. or until golden brown and cooked through. Drain on paper towels. Serve with the passion fruit sauce.
Serve with hot cooked rice and your favorite steamed vegetable.
Keep an eye on the temperature of the oil. Oil that is too hot will result in food that is overbrowned on the outside and undercooked inside. Oil that is not hot enough will result in grease-soaked food.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 5 shrimp and 2 Tbsp. sauce each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.