Coconut Shrimp Tutorial
A few months ago, I caved and finally bought a deep fryer. I had been looking at them for a while, and they aren't expensive, but I figured I didn't really need a dedicated fryer since I don't fry things very often and I have cast iron pots that I can use when I do. But stove top frying wasn't easy for me since I had to actively watch the thermometer the whole time so it didn't get too hot or too cold, stuff splattered all over my stove top and my favorite Old Navy shirts. I burned things, especially toward the end of the session. Meh. It was easier to bake stuff.
But once I got the fryer, I realized how much easier it is. You set the temp and it stays there. Since I've gotten it, I've probably used it every week. Homemade donuts. Boom. Fried chicken. Yes. Crispy sweet potato french fries. Oh yeah. And today...Coconut Shrimp.
COCONUT SHRIMP (with apricot chili dipping sauce)
2 lbs large shrimp, deveined and peeled with tail on
1/3 cup flour
1/2 tsp salt
1/2 tsp pepper
2 large eggs
1/2 cup panko
1 cup shredded coconut (I used unsweetened)
Sweet Chili Sauce
Peel and devein the shrimp. Leave the tail on, it makes for a handy handle when dipping them. Plus it's pretty.
Prepare three bowls for dipping. In the first bowl, mix together the flour, salt and pepper. Second bowl, lightly beat the eggs. In the third bowl, mix together the panko and coconut. Holding a shrimp by the tail, first coat in flour mixture, then dip into beaten egg, and then into panko coconut. Press the coconut gently into the shrimp and set it aside on a baking sheet. Continue until all the shrimp are coated.
Heat deep fryer to 350 degrees. Fry the shrimp in batches for a few minutes until golden brown and drain on paper towels. For the sauce, mix 2 parts of apricot jam to 1 part sweet chili sauce. Serve with a sprinkling of fresh parsley.