Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Skillet or frying pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the shredded coconut, cayenne pepper, garlic powder, and salt.
3. In a separate bowl, beat the eggs.
4. Place the flour in a shallow dish.
5. Dip each shrimp in the flour, then the beaten eggs, and finally the coconut mixture, pressing the coconut onto the shrimp to ensure it sticks.
6. Place the coated shrimp on a baking sheet and repeat until all shrimp are coated.
7. Heat the vegetable oil in a skillet or frying pan over medium-high heat.
8. Add the shrimp to the skillet and cook for 2-3 minutes on each side or until golden brown.
9. Transfer the shrimp to a baking sheet and bake for an additional 5-7 minutes or until cooked through.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Preheat oven to 375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Shredded coconut can be substituted with panko breadcrumbs or almond flour.
- Cayenne pepper can be substituted with paprika or chili powder.
Variations:
- Add lime zest to the coconut mixture for a citrusy twist.
- Use shrimp with tails on for a more elegant presentation.
- Add chopped cilantro to the dipping sauce for a fresh flavor.
Tips and tricks:
- Make sure to press the coconut mixture onto the shrimp to ensure it sticks.
- Use a non-stick skillet or add more oil to prevent the shrimp from sticking.
- Serve with a sweet and spicy dipping sauce for a perfect balance of flavors.
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 the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the shrimp on a bed of lettuce with a side of dipping sauce for an elegant presentation.
Garnishes:
Garnish with chopped cilantro or sliced green onions for a pop of color.
Pairings:
Pair with a crisp green salad or steamed vegetables for a healthy meal.
Suggested side dishes:
- Coconut rice
- Roasted sweet potatoes
- Grilled pineapple
Troubleshooting advice:
- If the coconut mixture is not sticking to the shrimp, try pressing it on harder or adding more egg to the mixture.
- If the shrimp is not cooking through, lower the heat and cook for a longer period of time.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Cook the shrimp to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Coconut shrimp is a popular dish in many coastal regions, including the Caribbean and Southeast Asia.
Flavor profiles:
This dish is sweet, spicy, and savory with a crispy coconut coating and a hint of cayenne pepper.
Serving suggestions:
Serve with a side of dipping sauce and a fresh green salad for a complete meal.
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Region: Thai