Wonderful Coconut Shrimp

For several years every time my husband and I would travel to Kauai, Hawaii, we would search for restaurants that served good coconut shrimp. There is just something about being in Hawaii and having coconut shrimp as well as all the other local fresh fish. Such a treat. 

After a trip we took in 2010, I challenged myself to find a recipe that was easy and delicious so that we could enjoy coconut shrimp at home. 

I found several and took a few things from each one and came up with this super easy coconut shrimp recipe with a homemade dipping sauce.

Ingredients:

• 20-24 fresh ex-large or jumbo shrimp, peeled and deveined, tail on
• 2 egg whites, beaten
• 1/2 C. flour
• 1 T. cornstarch
• 1 1/2 C. shredded coconut (sweetened, in baking section of store)
• 1 1/2 C. panko bread crumbs, smashed to a fine consistency
• oil for frying, coconut oil, canola oil or your preferred oil

Directions:

Once you have cleaned your shrimp and rinsed in cold water, lay on a paper towel and pat dry.

Using 3 separate bowls beat egg whites in one, mix coconut and bread crumbs in another, and flour and cornstarch in the third.

Line a medium cookie sheet with parchment paper and have it near you when you begin the breading step.

Starting with flour, coat shrimp. Dunk in the egg whites and turn over until all sides are moistened. Now press into the coconut panko mixture and turn and press until coated. Place on parchment lined cookie sheet.

Place in refrigerator for 30 minutes to set the coating.

Using a high sided frying pan or a small dutch oven heat oil to 350 degrees. I test my oil by dropping some extra breading into the oil, if it sizzles its ready.

Drop 3-5 shrimp into hot oil. They will need about 3 minutes per side, depending on size of shrimp. You will see the shrimp turn slightly peach in color and coating should be a deep golden brown. Do not crowd your pan. Do in batches. Remove from pan to a paper towel lined plate.

TIPS:

Have all other components of your meal cooked and ready to serve before you fry the shrimp.

Dipping sauce:

Using a microwave safe bowl or measuring cup, place 1 cup orange marmalade, 2 T. dijon mustard,

4-6 splashes of Tabasco sauce, mix well and heat.  Mix again to incorporate all the flavors into the jam.

Taste at this point to decide if more heat is needed and add accordingly. You can make sauce ahead of time and refrigerate until ready to serve shrimp.

This recipe is great for a main course or as a very filling appetizer.

I serve coconut shrimp with cilantro lime rice and a salad or coleslaw.

Another great, pre-made sauce is a sweet chili pepper sauce. I find these everywhere and love the one at Trader Joes.

If you enjoy this recipe as much as we do, please make it for someone special in your life and then share the recipe!! Do that every chance you get - Carm