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Coconut shrimps
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| 12 (21/lb) Raw Shrimp – Peeled and de-veined, tails on |
2 heaping Tbsp. all purpose flour
1 egg
1/2 cup shaved dried coconut
3/4 cup panko breadcrumbs
Orange Maple Mustard (see below)
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· Start with the oil and a heavy bottomed pot – a dutch oven or cast iron skillet (skillet in my case, thanks to Taylor’s Xmas gift). Heat the oil to 350F, or until you see a tiny bit of current coming from the bottom of the pot.
· Set up 3 bowls. Add the flour to one, the egg to another (scramble it with a little water), and the panko and coconut to another. Mix the coconut and breadcrumbs together.
Once the Shimp are prepped, start with the flour, coating the shrimp but dusting off any excess. Take them from the flour to the egg wash to the Panko and into the oil. Fry, turning once and then move them to a rack or paper towels.
For the Orange Maple Mustard:
2 Tbsp. Dijon mustard
2 Tbsp. orange marmalade
1 tsp. grade A maple syrup
1 to 1.5 tsp. lemon juice (depending on taste)
Few drops Tabasco
Mix ingredients together well and serve alongside shrimp
Recipe uploaded with Shop'NCook for iPhone.
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