|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
- 1 pound extra large (21/25 count) shrimp, peeled, deveined and butterflied with tails intact
- 2 cups vegetable or canola oil
- 1/2 cup panko bread crumbs
- 1 cup shredded, sweet coconut
- 1/2 cup self-rising flour
- 1/2 tablespoon cornstarch
- 2 teaspoons Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 2 large eggs
- 1 teaspoon hot sauce
Peel and devein shrimp; set aside. Heat oil in a large skillet over medium high heat until the oil shimmers. Meanwhile combine bread crumbs and coconut in a plate. In a bowl, mix flour, cornstarch and Cajun seasoning in a bowl. Beat eggs and hot sauce together in another bowl.
Pass the shrimp through the flour mixture, 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. Do not overcook. Use a slotted spoon to remove any loose coconut from the oil in between batches. Drain shrimp on several layers of paper towels. Plate with a drizzle of your favorite sauce, or see links below, if desired, setting shrimp on top and serve immediately while hot.
Cook's Notes: You can use all-purpose flour, but add a full tablespoon of cornstarch. If you omit the Cajun seasoning, add 1/2 teaspoon each of salt and black pepper.
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. If using shrimp smaller than extra large, shorten cooking time.
Requires Adobe Reader - download it free!©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Spicy Orange Dipping Sauce or Jezebel Sauce
Jalapeno Cream Sauce
Mississippi Comeback Sauce