Coconut Shrimp
Coconut is an upgrade from breadcrumbs. In this recipe it adds a tropical flair making these Coconut Shrimp a terrific first course.
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Servings: 4 people
Ingredients
- 1 lb large shrimp, peeled, tails removed (16-20 count)
Bowl #1 – DRY
- ½ cup sweet rice flour
- salt & pepper
Bowl #2 – WET
- 1 egg
- 2 tablespoon milk
BOWL #3 – DRY
- 1 cup unsweetened, shredded coconut (or desiccated)
- olive oil for frying
SERVING
- sweet chile sauce
Instructions
- Prepare 3 bowls as follows:
- BOWL #1 – Combine flour with salt and pepper. Set aside.
- BOWL #2 – Whisk egg and milk together. Set aside.
- BOWL #3 – Place coconut in a shallow bowl. Set aside.
- Place a cooling rack on top of a baking tray. Set aside.
- Lay shrimp on paper towel and pat dry.
- Dip each shrimp into the bowls in order; flour, egg, coconut. Place on the wire rack to allow coating to adhere to shrimp. Can be done 1 hour in advance.
- Heat oil in a sauté pan over medium-high heat. Cook shrimp for 2 minutes, turn and cook for another 1-2 minutes until coconut is brown and shrimp are cooked through.
- Serve with sweet Thai chili sauce.