Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 eggs, beaten
- 1/4 cup vegetable oil
Special Equipment Needed:
- Large skillet
- Mixing bowls
- Tongs
Step-by-Step Instructions:
1. In a mixing bowl, combine shredded coconut, flour, salt, and black pepper.
2. In another mixing bowl, beat the eggs.
3. Dip each shrimp in the beaten eggs, then coat with the coconut mixture.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the coated shrimp to the skillet and cook for 2-3 minutes on each side or until golden brown.
6. Remove the shrimp from the skillet and place them on a paper towel-lined plate to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 330
Fat: 22g
Carbohydrates: 17g
Protein: 17g
Substitutions for ingredients:
- Shredded coconut can be substituted with panko breadcrumbs.
- Vegetable oil can be substituted with coconut oil or canola oil.
Variations:
- Add a pinch of cayenne pepper to the coconut mixture for a spicy kick.
- Serve with a sweet chili dipping sauce.
Tips and Tricks:
- Make sure to pat the shrimp dry before coating them with the egg mixture to ensure the coconut mixture sticks.
- Use tongs to flip the shrimp in the skillet to prevent the coconut mixture from falling off.
Storage Instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the shrimp in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Serve the shrimp on a platter with a sprinkle of chopped fresh cilantro and lime wedges.
Garnishes:
Chopped fresh cilantro and lime wedges
Pairings:
- Serve with a side of steamed white rice and black beans.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested Side Dishes:
- Steamed white rice
- Black beans
- Grilled vegetables
Troubleshooting Advice:
- If the coconut mixture is not sticking to the shrimp, try patting the shrimp dry again or adding more flour to the mixture.
Food Safety Advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are fully cooked.
Food History:
- Coconut shrimp is a popular dish in many coastal regions around the world, including Bolivia.
Flavor Profiles:
- Sweet and savory with a crispy coconut coating.
Serving Suggestions:
- Serve as an appetizer or as a main dish.
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Region: Bolivian