Saturday, July 27, 2013

I'm coconuts for COCONUT!!!!

Coconut Shrimp with Mango Dipping Sauce

"Oh my goodness, oh my goodness!" says Adam from Man Vs. Food featured on Food Network. This popular saying is one that I have picked up with I eat something as devine as this recipe stolen from the blog Brown Eyed Baker.  It wasn't until the last year that I've gotten big into coconut. Still working on getting Eric to love the flavor, but he will love this when he gets back from his deployment, I hope!

Taken directly from Brown Eyed Baker blog

For the shrimp-
1 pound extra-large shrimp, peeled and deveined
1 C all-purpose flour
1/2 t paprika
1/2 t pepper
1/4 t cayenne pepper
1/4 t table salt
1/4 t sugar
2 eggs
1 T water
1 C unsweetened shredded coconut
1 C panko bread crumbs
1-2 quarts veggie oil, for fyring

For the mango dipping sauce-
1 C frozen mango chunks, thawed
1 C mayo
1/4 C fresh cilantro leaves
2 T honey
1 t lemon juice
6-8 drops Sriracha sauce (or more)

1. Make the dipping sauce. Place all of the ingredients into a food processor or blender and process until completely smooth. Place in an airtight container and refrigerate until serving time (good for 1 week).
2. Make the shrimp. Whisk together the flour, spices, salt and sugar in a shallow dish or pie plate. Lightly beat the eggs with the water in another shallow dish. Combine the coconut and panko in a third shallow dish.
3. Heat the veggie oil in a Dutch oven or other large pot over medium-high heat until it is 350 degrees.
4. Meanwhile, coat and bread the shrimp. Working with several shrimp at a time, drop them into the flour mix and turn to coat. Shake the excess flour from the shrimp, then dip the shrimp into the eggs, turning to coat well, and allow the extra to drip. Mix into the final bowl, the coconut and panko crumbs and toss to coat. Set on a wired rack placed over a rimmed baking sheet.
5. Fry the shrimp until golden brown and cool. Serve immediately! Don't forget the dip in the fridge. A great compliment to this dish!

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