Sunday, January 30, 2011

Coconut Shrimp

As we head toward the holiday season  I will be sharing some of my favourite recipes for entertaining and today's appetizer is a real show stopped!

Tender prawns are dredged in a seasoned flour mixture, dipped in egg, dredged with sweetened coconut and fried to a golden brown. Serve this with an icy cold coconut martini and you have the recipe for a fabulous evening!

Coconut Shrimp
For printable recipe click here

  • 1/2 cup flour
  • 1 Tbsp garlic salt
  • 2 tsp cayenne pepper
  • 2 eggs, lightly beaten
  • 1 1/2 cups sweetened shredded coconut
  • 20 large raw shrimp shelled, but leave the tails on
  • 2 cups vegetable or canola oil for frying
  • Sweet chili sauce for dipping
  1. In a deep plate or shallow bowl, combine the flour and seasoning. Place the eggs in another bowl and the coconut in a third.
  2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Can be made ahead at this point and refrigerated for a few hours.
  3. Line a second baking sheet with paper towels.
  4. Preheat the oil in a large, heavy bottomed pan on high. When you can toss a small piece of the coconut into the oil and it sizzles and browns, reduce your heat to medium add your shrimp to the pan in batches of five. Cook about a minute or two per side. You can continue to turn these in the pan so they don't brown too quickly.
  5. Cook to a golden brown and remove to paper lined baking sheet. Cook the rest and serve warm with sweet chili dipping sauce.

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