"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nanci Koones Iadarola
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
18 large uncooked shrimp
1/2 cup flour
1/4 tsp. each Kosher salt, freshly ground pepper and cayenne pepper
3 eggs
1/3 cup heavy cream
1 1/4 cups sweetened shredded coconut
1 1/4 cups panko crumbs (Japanese bread crumbs)
3 cups canola oil, more if needed for frying

Directions:
Directions:
Peel and de-vein the shrimp, keeping tails intact. If desired, butterfly shrimp. In a shallow bowl, mix together, flour, salt, pepper and cayenne. In another shallow bowl whisk together eggs and cream. In another bowl combine the panko crumbs and coconut. Dredge the shrimp in the flour, shaking off excess. Dip the shrimp in the egg mixture, then press them into the coconut panko mixture. Try to keep one hand dry to keep less messy. Lay the shrimp on a parchment or foil lined sheet pan until ready to fry, but not longer than a few hours. Heat oil to 350 in a heavy skillet (1 1/2 inches deep). Gently add 4 shrimp at a time and fry until coconut is golden brown, about 3 minutes. Repeat until all shrimp are done. Drain shrimp on a paper towel. Serve hot.

 

 

 

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