Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon 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, all-purpose flour, salt, and black pepper.
2. In another mixing bowl, beat two eggs.
3. Dip each shrimp into the beaten eggs, then coat with the coconut mixture.
4. Heat vegetable oil in a large skillet over medium heat.
5. Place the coated shrimp in the skillet and cook for 2-3 minutes on each side or until golden brown.
6. Use tongs to remove the shrimp from the skillet and place them on a paper towel to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 16g
Protein: 15g
Substitutions for ingredients:
- Shredded coconut can be substituted with panko breadcrumbs or almond flour.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add a pinch of cayenne pepper to the coconut mixture for a spicy kick.
- Serve with a sweet chili dipping sauce for added flavor.
Tips and tricks:
- Make sure to pat the shrimp dry before coating with the egg mixture to ensure the coconut mixture sticks.
- Use tongs to flip the shrimp in the skillet to avoid breaking the coating.
- Serve immediately for the best texture.
Storage instructions:
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the shrimp in a preheated 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 sweet chili dipping sauce.
Garnishes:
Garnish with chopped cilantro or green onions for added color and flavor.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of steamed rice or roasted vegetables.
Troubleshooting advice:
If the coconut mixture is not sticking to the shrimp, try pressing the mixture onto the shrimp with your hands before cooking.
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 tropical regions, including the Caribbean and Southeast Asia.
Flavor profiles:
The sweet and nutty flavor of the coconut pairs well with the savory flavor of the shrimp.
Serving suggestions:
Serve as an appetizer or as a main dish with a side of rice or vegetables.
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Region: Thai