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Coconut Shrimp

COCONUT SHRIMP
Bahama Breeze Copycat Recipe

Shrimp:
1 pound jumbo shrimp (21 to 25 count), peeled and deveined
1 cup all purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon table salt
1/4 teaspoon sugar
2 eggs
1 tablespoon water
1 cup unsweetened shredded coconut
1 cup panko bread crumbs
1-2 quarts vegetable oil, for frying

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. Heat the vegetable oil in a Dutch oven or other large pot over medium-high heat until it reaches 350 degrees. Meanwhile, coat and bread the shrimp. Working with several shrimp at a time, drop them into the flour mixture 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 excess to drip off.

Drop the shrimp into the coconut-panko mixture, and press the coconut lightly to adhere. Shake off any excess coconut and place the shrimp on a wire rack set over a rimmed baking sheet. Repeat with the remaining shrimp. When the oil reaches 350 degrees, gently place half of the shrimp in the oil and fry, stirring frequently to prevent sticking, until golden, about 2 1/2 minutes. Using a slotted spoon, spider, or tongs, transfer the shrimp to a wire cooling rack placed over a baking sheet and repeat with the remaining shrimp. Serve immediately, accompanied by the dipping sauce.

Citrus Mustard Sauce: (Makes 2 3/4 cups)
1 1/2 cups orange marmalade
3/4 cup mayonnaise
2 tablespoons prepared horseradish sauce
1/2 cup creole mustard
2 teaspoons fresh lemon juice
1/4 teaspoon Creole seasoning
1/4 cup water

Place all ingredients in a kitchen blender and puree until smooth. Refrigerate and serve cold.

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