Monday, April 4, 2011

Coconut Shrimp

Servings; 2
1lb. shrimp (frozen or fresh, both work well)
1/2 c. all purpose flour or biscuit mix
2 eggs (whisked)
1/2 c. coconut flakes
1/2 c. panko bread crumbs
orange marmalade

To make;
If using frozen shrimp, thaw under running water, pat dry.  For fresh, rinse quickly under running water and pat dry.  Place flour and eggs into separate shallow bowls.  Mix bread crumbs with coconut flakes, and put into another shallow bowl.  Dip shrimp in flour, 3-4 at a time, coat well. Then dip into egg wash, letting the excess drip off.  Move to bread crumb mixture, and press crumbs and coconut into shrimp until well coated.  Place onto greased cookie sheet.  Continue this process until all shrimp are coated.  Bake on middle rack at 350 degrees Fahrenheit for about 30 minutes, or until coconut is lightly toasted and shrimp is cooked through.

Serve with marmalade and enjoy.

Note: This is a VERY messy process, and you will need to rinse your hands repeatedly.  I try to use one hand for wet, one hand for dry, but eventually they both get icky.  Just rinse your hands and keep going. 

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