Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup vegetable oil
- 1/2 cup apricot preserves
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Wire rack
- Deep frying pan
- Paper towels
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the shredded coconut and panko breadcrumbs.
3. In a separate bowl, whisk together the flour, salt, black pepper, and cayenne pepper.
4. Dip each shrimp in the flour mixture, shaking off any excess.
5. Next, dip the shrimp in the beaten eggs, then coat them in the coconut and breadcrumb mixture.
6. Place the coated shrimp on a wire rack set on a baking sheet.
7. Heat the vegetable oil in a deep frying pan over medium-high heat.
8. Working in batches, fry the shrimp until golden brown and cooked through, about 2-3 minutes per side.
9. Transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
10. In a small saucepan, combine the apricot preserves, lime juice, soy sauce, and grated ginger. Cook over medium heat until the mixture is heated through and slightly thickened, about 2-3 minutes.
11. Arrange the fried shrimp on a serving platter and drizzle the apricot glaze over the top.
12. Sprinkle with chopped cilantro and serve with lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oven temperature: 400°F
- Frying oil temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 540
- Fat: 29g
- Carbohydrates: 47g
- Protein: 23g
- Sodium: 810mg
- Sugar: 23g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Apricot preserves can be substituted with peach or mango preserves.
- Lime juice can be substituted with lemon juice.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add a pinch of curry powder to the flour mixture for a spicy twist.
- Use unsweetened coconut flakes instead of sweetened shredded coconut for a less sweet flavor.
- Serve the shrimp on a bed of lettuce or with a side of rice for a more filling meal.
Tips and tricks:
- Make sure to pat the shrimp dry before coating them in the flour mixture to ensure the coating sticks.
- Use a wire rack to allow the shrimp to cool and drain any excess oil after frying.
- To make the apricot glaze ahead of time, simply reheat it on the stove or in the microwave before serving.
Storage instructions:
- Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the shrimp, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Coconut Shrimp Cocktail on a bed of lettuce or in a large martini glass for an elegant presentation.
Garnishes:
- Garnish with chopped cilantro and lime wedges.
Pairings:
- Serve with a cold beer or a fruity cocktail.
Suggested side dishes:
- Coconut rice
- Grilled vegetables
- Sweet potato fries
Troubleshooting advice:
- If the coating is not sticking to the shrimp, try patting them dry again or adding a little more flour to the mixture.
Food safety advice:
- Make sure to cook the shrimp until they are fully cooked through to avoid any risk of foodborne illness.
Food history:
- Coconut shrimp is a popular appetizer in many seafood restaurants and is believed to have originated in the Caribbean.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or as a main course with a side dish.
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