Wednesday, March 23, 2011

Coconut Shrimp


peanut oil, for frying

dipping sauce

1 1/2 pounds jumbo shrimp, peeled and deveined
1 cup panko bread crumbs
1 cup shredded sweetened coconut
4 large eggs
salt and freshly ground black pepper
1 cup all purpose flour
1/2 T onion powder
1/2 T granulated garlic powder

* * * * * *

Ingredients for dipping sauce:
1 (6-ounce) jar orange marmalade
1/4 cup sweet Asian chili sauce
1 lime, juiced

Preparing the shrimp:
Preheat oil in a deep-fryer to 350 degrees F.

Butterfly shrimp and set aside.

In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.

Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with dipping sauce on the side.

Serves 4


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