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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sami's Coconut Shrimp Recipe

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This recipe for Sami's Coconut Shrimp is from Not Your Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shrimp - 1 bag, about 30 shrimp, peeled and deveined with the tails attached
Eggs - 2 large eggs, beaten
Flour - ½ cup
Sugared Coconut - 1 ⅓ cup or more to taste
Planko crumbs - ¾ cup
Vegetable oil - 2 tbsp.
Sweet Chili Sauce - for dipping, can be found in the international aisle of your favorite grocery store
Directions:
Directions:
*Prepare 3 bowls, one bowl with just flour, another with just the beaten eggs, and the last bowl mix the coconut with the planko crumbs. After washing the shrimp, dip each shrimp first in the flour, then the eggs, and then the coconut and planko mixture. Set aside all the well-coated shrimp, while you heat the vegetable oil in a large fry pan on medium-low heat.

*Cook about half the shrimp at a time, carefully not to overcrowd them in the pan. Cook about 1 minute on each side. Swap out oil if needed, in order not to burn the coconut.

*Serve with sweet chili sauce for dipping

*Wild rice is a great side to this dish as well!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
My sister suggested wild rice as a side, along with the sweet chili sauce as a dipping sauce for the shrimp. Please do not eat the tails :)

 

 

 

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