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Coconut Breaded Shrimp Recipe

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This recipe for Coconut Breaded Shrimp, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robert Van Wagenen
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Coconut Breaded Shrimp:
12 pc shrimp, 21/30, peeled, deveined, butterflied
3 c Wild Wahine Wheat Beer or other microbrew (I generally substitute with about 2 c milk and an extra egg)
3 c all-purpose flour
2 tsp baking powder
1 egg
2 tsp garlic salt
1 tsp salt
1 tsp white pepper
2 c shredded coconut
2 c panko

Sweet Chili Thai Sauce:
1 c water
1 c sugar
1 c rice vinegar
2 tsp ginger, minced
1 tsp garlic, minced
2 tsp hot chili pepper, minced
2 tsp ketchup
2 tsp cornstarch

Directions:
Directions:
Coconut Breaded Shrimp:
Lightly marinate shrimp in iced water with salt and white pepper for 15 minutes. Mix shredded coconut and panko, set aside. Blend remaining ingredients to make a fresh batter. Dip shrimp in batter, then roll in coconut/panko mix. Deep fry until golden brown. Great as an appetizer or served with rice.

Sweet Chili Thai Sauce:
Boil water and vinegar. Add all ingredients except cornstarch and simmer for 5 minutes. Thicken with cornstarch, then refrigerate until needed. I like it cold so I put it in an ice bath if I don't have time to refrigerate it.

Number Of Servings:
Number Of Servings:
2-3 people (or 4-5 small people)
Preparation Time:
Preparation Time:
45 minutes?

 

 

 

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