Friday, March 9, 2012

Butterfly Coconut Shrimp

Butterfly Coconut Shrimp
(4 servings)


1 lb. Raw Shrimp, shell-on deveined (16-20 Ct.)
1 cup All Purpose Flour
1 tsp. Salt
½ tsp. Black Pepper
4 Whole Fresh Eggs, lightly beaten
1 ½ cup Shredded Sweetened Coconut
1 ½ cup Panko Bread Crumbs
Oil for frying (peanut or canola)


If frozen, thaw the shrimp in cold running water before removing the shell but leaving the tail-on.  Take a sharp knife and continue the cut down the back of the shrimp till almost through.  This is how you butterfly the shrimp.  Next, combine the flour, salt and pepper in a low sided pan.  Place beaten eggs in a low sided pan and combine the coconut and bread crumbs in another low sided pan.  Line the pans up starting with the flour mixture, than the eggs and finally the coconut mixture.  Have a sheet pan or two ready with wax or parchment paper on them.  Take shrimp holding by the tail, one at a time, and dredge it in the flour.  Shake off excess and dip in the eggs.  Again, shake off excess and layout in the coconut mixture.  Using the other hand, pile some coconut mixture on top of shrimp and press down to help coat the shrimp.  Remove letting excess fall off and place on sheet pan.  The tail will normally stick up.  Repeat the process with remaining shrimp.  You can fry them now or place sheet pan/s in the freezer to freeze.  This allows you to put them in large freezer bags and for later use.  I will do up a large batch so that we have coconut shrimp for several meals.  See dipping sauce recipe below.  Remember to dispose of any leftover flour, egg or coconut mixtures.  Fry in either a deep fryer or a heavy pan with about 2 inches of oil.  It is best to fry at 350 to 375 degrees for 2 to 4 minutes or until golden brown and floating.  I use the higher temp because it will drop as you place the shrimp in the oil.  Don’t over crowd the fryer or pan.

Note:               Dipping sauce for the shrimp use ½ cup Orange Marmalade and
                           ¼ cup Frank’s Sweet Chili Sauce (mild) and combine well.

Note:               You don’t have to butterfly the shrimp.  You can leave them
                           whole or even use a different size.  Just remember to adjust
                           your frying time.

Ideas for Future Efforts

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