Wednesday, 17 July 2013

Coconut Shrimp



So, after a little hiatus from our blog we are back and cooking! It's always nice to go away and visit family, however the down side is I don't do much cooking. Which is nice, gives me a little break but I do love to cook so it's a little hard. 

Here is a dish I love, coconut shrimp, such a simple dish but packs tons of flavour. The sweetness from the coconut and crunchiness from the panko bread crumbs is just beautiful. It's the perfect appetizer or side dish. Can be served with a variety of sauces. A beautiful aioli or a sweet and spicy sauce would be amazing with this dish. 



Pictured here my dredging station starting with the deveined and cleaned shrimp that I also butterflied, panko crumbs mixed with the coconut, two eggs, and flour... Missing from the photo salt, pepper and garlic powder. 
Here is the shrimp coated in the flour, egg and panko crumbs with the coconut. I laid them on a baking tray so they can rest a bit in the fridge. 

Frying the shrimp until golden brown 

        Yum, I could have some now!! 


So let's get started! 

Ingredients
1-1.5lbs of shrimp, peeled and deveined and then butterflied
2 eggs, beaten
1 cup panko bread crumbs
3/4 cup shredded coconut, I used sweetened 
1 cup flour 
1/2 tsp garlic powder
Salt and pepper to taste 
Oil for frying 

Start by peeling and deveining your shrimp, you could use frozen and pre-cleaned shrimp if you desire, saves on time. Make sure to butterfly your shrimp, with a knife from the top of the shrimp cut down to the tail making sure not to cut all the, as to not cut the shrimp in half. Then with your hand separate the shrimp creating a flat shrimp, tail intact. 

Season shrimp with garlic powder, salt and pepper and set aside 

Set your your dredging station, first combine panko with coconut in one bowl, flour in one bowl and eggs in another. 

Dip each piece of shrimp first in the flour then eggs and finally coating with the panko and coconut, making sure to press firmly on the shrimp to coat well and allow the panko to stick. 

Once all coated, place on a tray and allow to sit in the fridge for about 20-30 mins. 

Finally, heat up oil in a shallow fry pan and cook until golden brown. Remembering shrimp doesn't take long to cook so make sure you do not over cook your shrimp. Enjoy with your favorite condiment. 

Recipe adapted from 
http://www.cinnamonspiceandeverythingnice.com