Friday, April 10, 2009

Coconut Shrimp

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

Peel and devein shrimp, butterfly and leave tail tips intact, if desired; set aside. Heat oil in a large skillet over medium high heat until the oil shimmers. Meanwhile combine flour, cornstarch, sugar and Cajun seasoning in one plate.


Beat eggs and hot sauce together in a small bowl and combine bread crumbs and coconut in another plate.


Pass the shrimp through the flour mixture, then the egg, then the coconut, pressing coconut mixture firmly into shrimp.


Set aside on a plate until all are coated. Cook a few at a time, for about 1 to 1-1/2 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 a rack over several layers of paper towels. Plate with a side of your favorite dipping sauce.


A lot of folks prefer a sweeter dipping sauce with coconut shrimp, like a Jezebel or Orange Sauce, but because these are already a little sweet from the coconut, I usually prefer them with a more savory dipping sauce, like Mississippi Comeback Sauce, Jalapeno Cream Sauce or this Spicy Mustard Sauce.



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I love sharing my favorite things with y'all. These are things that I own and use on a regular basis and that when viewing the site in full web view, you'll often see featured in the sidebar. Some favorite things used in this recipe, include:

  1. Rada Cutlery paring knife - these knives are American made, good & sharp & reasonably priced!
  2. Cooling rack, and it's oven safe too.
  3. Pyrex pie plates for dredging.
  4. Pyrex prepware mixing bowl.
  5. Copper Chef 9-1/2-inch square fry pan.


Yum

Recipe: Coconut Shrimp

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 20 min
Total time: 1 hour 40 min

Yield: About 4 to 6 servings


Ingredients
  • 1 pound extra large (21/25 count) shrimp, peeled, deveined and butterflied
  • 2 cups vegetable or canola oil
  • 1/2 cup self-rising flour
  • 1/2 tablespoon cornstarch
  • 2 teaspoons granulated sugar
  • 2 teaspoons Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional*
  • 2 large eggs
  • 1 teaspoon hot sauce
  • 1/2 cup panko bread crumbs
  • 2 cups shredded, sweet coconut
  • Mississippi Comeback Sauce, Spicy Mustard Sauce, Jezebel or Orange Sauce (click on links for recipe)
Instructions

Peel and devein shrimp, butterflying and leaving tail tips intact, if desired; set aside. Heat oil in a large skillet over medium high heat until the oil shimmers. Meanwhile combine flour, cornstarch, sugar and Cajun seasoning in one plate, beat eggs and hot sauce together in a small bowl and combine bread crumbs and coconut in another plate.

Pass the shrimp through the flour mixture, then the egg, then the coconut; pressing coconut mixture into the shrimp; set aside on a plate until all are coated. Cook in batches, for about 1 to 1-1/2 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 side of your favorite dipping sauce.

Cook's Notes: Crumbs can get a bit gooey toward the end of the pound, so I like to divide it and refresh halfway. 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. For more coconut flavor, soak shrimp in cream of coconut (like Coco Lopez) for 30 minutes, drain, dip in flour/egg/coconut.

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.

To Air Fry: Prepare as above. Lightly spray basket, add shrimp in one layer and spray top generously. Set fryer for 330 degrees F for 8 minutes, stopping at 5 minutes to turn and spray shrimp. As always, actual times will depend on the wattage of your air fryer - you may need more or less time.

Coconut Chicken: Substitute 1 pound boneless, skinless chicken breasts or tenders, cut into bite-sized chunks.

Source: http://www.deepsouthdish.com 

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Check These Recipes Out Too Y'all!

How to Butterfly Shrimp
Classic Southern Fried Shrimp
New Orleans Style BBQ Shrimp


Posted by on April 10, 2009
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