With Crispy Coconut Shrimp
As the summer season comes to a close, so does the opportunity to enjoy perfectly ripe, juicy peaches. Before they’re gone, let’s take advantage of these sweet summer gems by making a refreshing Peach Gazpacho. This dish is a vibrant celebration of the season’s flavors, making it an ideal choice for those final warm days. To make this meal even more special, I’m pairing it with crispy Coconut Shrimp, which complements the gazpacho perfectly. Let’s dive into the kitchen and get started!
The Star of the Show: Peaches
The key to this gazpacho is using ripe peaches at the peak of their sweetness. Start by peeling and pitting the peaches, then roughly chop them. Along with the peaches, you’ll want to chop some red bell peppers, cucumbers, red onions, cilantro, and jalapeño peppers. For the jalapeño, consider how much heat you want in your gazpacho. If you like it mild, remove the seeds and ribs. If you’re a fan of a little more spice, you can leave them in.
Adding Brightness with Citrus
To elevate the flavors of this gazpacho, we’re adding a splash of fresh lime juice and orange juice. These citrus elements will bring a burst of brightness, enhancing the natural sweetness of the peaches and adding a refreshing twist. Once all your ingredients are prepped, toss them into a blender or food processor. For a smoother consistency, blend until the mixture is velvety. If you prefer a chunkier texture, pulse a few times and check the consistency as you go. Either way, chill the gazpacho in the fridge while we turn our attention to the shrimp.
Preparing the Coconut Shrimp
Now, let’s move on to our crispy Coconut Shrimp. Begin by peeling and deveining the shrimp, leaving the tails on for a more elegant presentation. Set up a breading station with three separate bowls: one with a mixture of all-purpose flour, garlic powder, onion powder, salt, and black pepper; a second with a beaten egg; and a third with a combination of unsweetened shredded coconut flakes and panko bread crumbs.
To coat the shrimp, first dredge them in the seasoned flour, then dip them in the beaten egg, and finally roll them in the coconut-panko mixture. Heat some oil in a pan over medium-high heat and shallow fry the shrimp until they’re golden brown and crispy—about a minute or two per side. Once cooked, transfer them to a paper towel to drain any excess oil.
Serving Suggestions
While you could serve the chilled gazpacho in a bowl with a few shrimp on top, I love presenting this dish as a fun and interactive appetizer. Use mini skewers to thread a piece of shrimp along with a small cut-out of red pepper and cucumber. Instead of serving the gazpacho in bowls, pour it into shot glasses and top each one with a shrimp skewer. This presentation not only looks elegant but also makes it easy for guests to enjoy.
If you’re looking for a plant-based alternative, skip the shrimp and top the gazpacho with green olives instead. This variation still offers a delightful combination of flavors and textures, making it a hit with everyone.
Sipping Suggestions
To add a little extra fun to this dish, consider spiking the gazpacho with a splash of tequila. The tequila complements the peach and citrus flavors, making this gazpacho the perfect party starter or light appetizer for any gathering.
There you have it—a Peach Gazpacho with Coconut Shrimp that celebrates the end of summer in the most delicious way possible. Whether you enjoy it on a warm afternoon or as a starter for a special dinner, this dish is sure to be a crowd-pleaser. Enjoy!
Peach Gazpacho
Course: SoupsDifficulty: Easy8
servings45
minutesIngredients
- For Gazpacho
260g Peaches (about 2 Large or 3 Small ones)
½ Cup Fresh Orange Juice (from about 2 large Oranges)
2 TBSP Fresh Lime Juice
30g Red Onions
15g Jalapeno Peppers (seeds removed)
50g Cucumbers
50g Red Bell Peppers (seeds removed)
1 Clove Garlic (about 5g)
1 TBSP Extra Virgin Olive Oil
5g Cilantro
½ tsp Salt
(Optional) 1.5 OZ Tequila
- For Coconut Shrimp
12 Large Shrimp
¼ Cup All Purpose Flour
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Salt
½ tsp Black Pepper
1 Egg
½ Cup Unsweetened Shredded Coconut Flakes
¼ Cup Panko Bread Crumbs
Oil for Shallow Frying
Directions
- Prepare the gazpacho by peeling and pitting the peaches. Roughly chop the peaches, red bell pepper, cucumber, red onion, cilantro, and jalapeño pepper. Adjust the amount of jalapeño depending on your heat preference.
- Add the chopped peaches, vegetables, cilantro, lime juice, orange juice, olive oil, garlic, and salt to a blender or food processor. Blend until smooth for a shooter-style gazpacho, or pulse a few times for a chunkier texture. For an extra kick, you can add a splash of tequila. Chill the gazpacho in the refrigerator while you prepare the shrimp.
- Peel and devein the shrimp, leaving the tails on if desired.
- Set up a breading station: In one bowl, mix flour, garlic powder, onion powder, salt, and black pepper. Beat an egg in a second bowl. In a third bowl, combine shredded coconut flakes and panko bread crumbs.
- Dredge each shrimp in the seasoned flour, then dip in the beaten egg, and finally coat in the coconut-panko mixture, ensuring each shrimp is well coated.
- Heat oil in a pan over medium-high heat. Shallow fry the breaded shrimp until they are golden brown and crispy, about 1-2 minutes per side. Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Pour the chilled peach gazpacho into shot glasses for an appetizer presentation, or into bowls for a more traditional serving.
- Garnish each shot glass or bowl with a skewer of fried shrimp, red pepper, and cucumber. For a vegetarian option, use green olives instead of shrimp. Serve immediately and enjoy the refreshing flavors.