4.4.10 Easter coconut shrimp & hugs
Mom is in love with Scott's coconut shrimp...and has been requesting it for months...
here is the little army of shrimp all ready for the fryer
oh so yummy, dipped in sweet chili sauce
Dipping Sauce: we use bottle sweet chili sauce, but this is really good too
1/2 cup orange marmalade4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Peanut oil (or other vegi oil), for frying
We doubled this recipe for 2lbs of shrimp
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water (we used a can of coconut milk mixed with the water to up the coconut flavor)...just keep adding till not too thick
2 cups shredded sweetened coconut
1/2 cup bread crumbs (panko)
1 pound medium or large shrimp, peeled and deveined (we did two today...and only 3 were left)
Directions
Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.
Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide, shallow bowl, toss the coconut and bread crumbs together.
Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the
dipping sauce
We didn't even serve any side items...just the shrimp for 4..me, Scott, Momma & Erich...
Uncle Scott even scored hugs from Logan...all worth the effort
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