Thursday, April 10, 2014
I didn't think I liked coconut shrimp. I didn't think I liked the flavor of coconut at all. However, my friend Amanda Dargay insisted I make coconut shrimp. When someone encourages me to make something, it's pretty hard to say no!
When I fry shrimp I usually don't marinade, but this marinade makes a BIG difference! This recipe combines a plethora of flavors and the result is something incredible.
You can marinate the shrimp for as little as an hour but I chose two hours to be safe. Deep frying is ideal but a shallow frying pan works as well. Keep a close eye out while the shrimp fry so they don't burn!
And of course...enjoy!!
½ pound large Shrimp - butterflied
½ cup Shredded Coconut (unsweetened)
Oil for frying
½ teaspoon Salt
1 teaspoon Black Pepper
2 Eggs - beaten
¾ cup Flour
½ cup Pamko
1 Jalapeño pepper
2 Garlic Cloves
Juice of 1 Lime
¼ cup Olive Oil
2 Tablespoons Sesame Oil
½ Yellow Onion – chopped
1 teaspoon Ground Ginger
1. Season the shrimp with salt and black pepper.
2. In a food processor, combine the jalapeño, garlic cloves, lime juice, olive oil, sesame oil, yellow onion and ginger. Pulse for about 30 seconds.
3. Place the shrimp in the marinade and refrigerate for two hours.
4. In a bowl, combine the Pamko and shredded coconut.
5. Place the flour and beaten eggs in two separate bowls.
6. Heat up the oil in deep frying pan or shallow frying pan over medium heat.
7. Dip the shrimp in the flour, then lightly toss in the beaten egg, and roll in the Pamko/shredded coconut mix.
8. Fry each shrimp for 2-3 minutes in a deep fryer (or 2 minutes per side in a shallow frying pan).
9. Set aside on a paper towel. Enjoy!