|Fresh, extra large shrimp, coated in flour, dipped in an egg wash, then rolled in coconut and fried.|
Coconut ShrimpCoconut shrimp are a favorite down here along the Gulf Coast and these are delicious and not at all hard. The hardest part is dealing with pieces of coconut that come off and then burn in the oil.
The shrimp that I used were extra large ones The Cajun pulled up on the last shrimping trip, so just about 4 or 5 made for a real nice serving and didn't result in much residue of coconut falling off. If you are cooking smaller shrimp, or a larger batch overall, you may find you'll need to strain or change out your oil. That's just the downside of doing coconut shrimp, but I gotta say it really is worth the effort.
I usually prefer to eat these with a sweet dipping sauce, but decided to do a spicy one this time.
Recipe: Coconut Shrimp©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
- 2 cups of vegetable or canola oil
- 1 pound of extra large (21/25 count) shrimp, peeled, deveined and butterflied with tails intact
- 1/3 cup of self rising flour, more or less
- 2 teaspoons of Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 2 large eggs
- 1 teaspoon of hot sauce
- 1 cup of shredded, sweet coconut
Heat oil in a large skillet over medium high heat until the oil shimmers. Mix flour with Cajun seasoning and in a separate bowl, beat the eggs and hot sauce together. Pass the shrimp through the flour, then the egg, then the coconut; set aside on a plate until all are coated. Cook a few at a time, for about 2 minutes per side, until golden brown, taking care to not crowd the pan. Use a slotted spoon to remove any loose coconut from the oil in between batches. Drain shrimp on several layers of paper towels; serve immediately while hot.
To Bake: Preheat oven to 400 degrees F and line shrimp on a rimmed baking pan that has been lined with aluminum foil. Bake for about 15 minutes, turning once.
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