Fresh, extra large shrimp, coated in flour, dipped in an egg wash, then rolled in coconut and fried.
Coconut Shrimp
Coconut shrimp are a favorite down here along the Gulf Coast and these are delicious and not at all hard. The hardest part is dealing with pieces of coconut that come off and then burn in the oil.The shrimp that I used were extra large ones The Cajun pulled up on the last shrimping trip, so just about 4 or 5 made for a real nice serving and didn't result in much residue of coconut falling off. If you are cooking smaller shrimp, or a larger batch overall, you may find you'll need to strain or change out your oil. That's just the downside of doing coconut shrimp, but I gotta say it really is worth the effort.
Peel and devein shrimp, butterfly and leave tail tips intact, if desired; set aside. Heat oil in a large skillet over medium high heat until the oil shimmers. Meanwhile combine flour, cornstarch, sugar and Cajun seasoning in one plate.
Beat eggs and hot sauce together in a small bowl and combine bread crumbs and coconut in another plate.
Pass the shrimp through the flour mixture, then the egg, then the coconut, pressing coconut mixture firmly into shrimp.
Set aside on a plate until all are coated. Cook a few at a time, for about 1 to 1-1/2 minutes per side, until golden brown, taking care to not crowd the pan. Do not overcook.
Use a slotted spoon to remove any loose coconut from the oil in between batches. Drain shrimp on a rack over several layers of paper towels. Plate with a side of your favorite dipping sauce.
A lot of folks prefer a sweeter dipping sauce with coconut shrimp, like a Jezebel or Orange Sauce, but because these are already a little sweet from the coconut, I usually prefer them with a more savory dipping sauce, like Mississippi Comeback Sauce, Jalapeno Cream Sauce or this Spicy Mustard Sauce.
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I love sharing my favorite things with y'all. These are things that I own and use on a regular basis and that when viewing the site in full web view, you'll often see featured in the sidebar. Some favorite things used in this recipe, include:
- Rada Cutlery paring knife - these knives are American made, good & sharp & reasonably priced!
- Cooling rack, and it's oven safe too.
- Pyrex pie plates for dredging.
- Pyrex prepware mixing bowl.
- Copper Chef 9-1/2-inch square fry pan.
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