"The tropical sweetness
of coconut combined with shrimp is a true winner. Served in many
restaurants, coconut shrimp are often deep fried arriving at
your table dripping with unhealthy amounts of fat. This variation
uses less oil, delivers a crispy texture and restaurant quality
flavor! " - Cheryl Tallman and Joan Ahlers.
Click here to read or return to Cheryl and Joan's
article, Shrimp for Supper!
Crispy Coconutty
Shrimp
- 12 to 15 large shrimp,
shelled and de-veined
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 3/4 cup panko crumbs*
- 3/4 cup unsweetened shredded
coconut**
- 1/4 cup vegetable oil
-
- Sweet and sour sauce for
dipping
- Step 1: Set up the dipping
station with three wide flat bowls. Place the corn starch and
salt in first bowl and mix with a fork. Pour the coconut milk
in the second bowl. Toss together the panko and coconut in the
third bowl.
- Step 2: Dredge the shrimp
on both sides in the cornstarch. Then dip them into coconut milk
and then coat them in the panko/coconut mixture, pressing lightly.
- Step 3: Heat the oil in
a large skillet over medium high. Fry shrimp until browned, about
2 minutes per side. Drain on a paper-towel lined platter. Serve
with dipping sauce.
Serves 4.
Dipping Sauce: Store bought sweet and sour sauce
is perfect for this dish. If your kids would like a more familiar
flavor; try mixing equal parts ketchup and sweet and sour sauce
together.
* Panko crumbs are Japanese
bread crumbs. They are often stocked in the Asian section of
your supermarket.
** Unsweetened coconut
is stocked in the bulk section of a natural foods store.
Recipe provided courtesy
of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).
