Friday, December 6, 2013

Coconut shrimp

Golden, crispy, coconut battered shrimp served with a dipping sauce, a guaranteed party pleaser. Who can resist these bite sized beauties. Serve them as a starter or as lunch with a fruit or berry salad. The quickest easiest way is to deep fry these. The shrimps get cooked in a matter of minutes. Serve them immediately hot and crisp. If you prefer to bake them then follow the baking instructions below. Baked coconut shrimp will not be as golden as the fried version but they do turn out crunchy.  

35-40 raw shrimp, peeled, tail removed and de veined (defrost if using frozen)
1/3 cup all purpose flour seasoned with salt and cracked black pepper
1 egg (or 2 egg whites)
3/4 cup panko bread crumbs
1 1/4 cup shredded dry unsweetened coconut
oil for frying
  1. Clean and pat the shrimp dry. 
  2. Create a breading station of three components. First seasoned flour, second egg whisked till frothy, third a mixture of panko and coconut well combined. 
  3. Heat oil in a heavy bottomed pan. Oil level to be high enough for deep frying. Heat oil to about 350-360 F (medium heat). 
  4. Dredge the shrimp in flour and shake off excess. Dip them in egg and finally roll them over the coconut mixture to coat evenly. 
  5. Deep fry in batches till shrimp are crisp and golden brown, about 1-2 minutes per side. 
  6. Drain on a paper towel to remove excess oil. Serve hot with any dipping sauce of your choice. 
  7. To bake instead of frying, place the battered shrimp on a greased cookie sheet. Spray the top of the shrimp with more oil. Bake in the middle rack at 425 F for 10 minutes. Turn and bake for 6-7 minutes more. Serve hot with dipping sauce.