Friday, April 10, 2009

Coconut Shrimp

Fresh, extra large shrimp, coated in flour, dipped in an egg wash, then rolled in coconut and fried.

Coconut Shrimp

Coconut 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


Ingredients
  • 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
Instructions

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.

Source: http://www.deepsouthdish.com 

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.
Check These Sauces Out Too!

Spicy Orange Dipping Sauce or Jezebel Sauce
Jalapeno Cream Sauce
Mississippi Comeback Sauce

Posted by on April 10, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

9 comments:

  1. I've never had coconut shrimp but I have had shrimp just about every other way. I do miss going shrimping or getting them from friends at work. I just may have to try this recipe--since I have some shrimp in the freezer and I didn't want to make fried or creole again. Love your recipes and blog. Sheila in NC

    ReplyDelete
  2. Hi Sheila! Welcome!! I'm partial to fried myself, but love having them like this on occasion. Hubs LOVES them this way too, so that's a bonus.

    ReplyDelete
  3. That looks so good. My stomach is now growling....

    Jumped over from SITS. Happy Easter!

    Come on over to my blog, I have a super cute Monogram Bag giveaway going on!

    ReplyDelete
  4. mmmm. . .that's what drives me nuts about coconut shrimp, all that burned coconut that gets stuck on the good pieces. :)

    ReplyDelete
  5. I adore coconut shrimp! I'm not sure why I've never tried to make it before. After reading this, it may be on the menu one day soon. Thanks, Mary!

    ReplyDelete
  6. I just love coconut shrimp...definitely bookmarking this.

    ReplyDelete
  7. What a beautiful picture of the shrimp! They certainly look tasty.

    ReplyDelete
  8. I love love coconut shrimp along with a key lime martini! Yum yum, will have to try this out.

    thanks so much for visiting us!

    ReplyDelete
  9. Thanks everyone - Happy Easter to you all!

    {Ooooo I must look into this key lime martini thing!}

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails