COCONUT SHRIMP

                         

Wow, my family loves coconut shrimp---so here’s my recipe to try with your family.  Serve the shrimp with baked or mashed potatoes and some zucchini strips that you roast in the oven with a bit of olive oil and balsamic vinegar.  Delicious!

This recipe is for a crowd—just reduce the amounts if you are only feeding 2-4 people.

Ingredients:

*Shrimp –your choice:  I usually get 2-3 bags of the medium or large frozen ones (either cooked or uncooked).  I run a bit of water over them to begin the thawing process and break off the tails.

*3 cups flour

*6 eggs (beaten)

 *3 cups Flaked coconut (sweetened)

*3 cups Panko bread crumbs

2 t. kosher salt

2 t. black pepper

Canola or vegetable oil

Instructions:

*Prepare the shrimp (wash, break off tails, etc.)

*Place flour into a large mixing bowl

*Place eggs in a second bowl

*Place coconut, bread crumbs, salt and pepper in a third bowl

*Dredge each shrimp through the three bowls in the following order:

1-flour

2-eggs

3-coconut mixture

*Place coated shrimp on a plate or a large sheet of parchment paper

*Heat oil in a cast iron dutch oven or a heavy deep skillet (about 2 inches)

*Carefully lower shrimp into heated oil and fry in  small batches

*Turn each shrimp over when golden and remove onto a baking sheet that is lined with paper towels when both sides are cooked.

Note:  Whenever frying, keep a large lid close by that will fit over the entire surface of the pot you are using.  If the oil becomes too hot or if a fire occurs, turn off the element and cover the pot with the lid.  Also keep baking soda handy for extinguishing.