I don’t know what comes to your mind when you hear the phrase, “coconut shrimp”. I think of Mexico and our quest
to find the best coconut shrimp! Believe me we try. We eat coconut shrimp until we are a little sick of it. I was a little nervous about making coconut shrimp. Would it live up to my expectations? Let’s just say I wasn’t disappointed at all. I will definitely be making this again.
Coconut Shrimp
2 Pounds of large shrimp (raw) (available at your local meat market)
3 jumbo eggs
2 cups of shredded, unsweetened coconut (local butcher shop)
1 to 1 1/2 cups of coconut oil for frying
Remove the shells from the shrimp and cut a slice down the back of the shrimp and remove the sand vein, set the cleaned shrimp aside. beat the 3 eggs in a small bowl. Put the coconut in another bowl. Dredge the shrimp through the eggs and then put the shrimp in the coconut, pressing the coconut onto the shrimp. Put a cookie sheet in the oven at 200 degrees.
Put the coconut oil in a 12 inch non stick skillet and heat over medium heat. Test the oil by sprinkling a couple of drops of water into the skillet, if it sizzles the oil is ready to fry the coconut shrimp. Fry about 9 shrimp per batch. Cook 2 minutes, turn and cook 2 minutes on the other side. Put the cooked shrimp on a paper towel and place in the oven to keep warm. Continue the process until all the shrimp are cooked. I had 36 large beautiful shrimp when I make this recipe.
Sauce
Fruit sweetened peach preserves heated on the oven
I did cheat with the dip for the shrimp. I am not apologizing for it. It was delicious and went so well with the coconut shrimp.
Until next time…from Our Butcher’s Block to your Table.
