Coconut Crusted Shrimp
Serves 6
12 tiger shrimp, with tails attached
1 ½ cups flour
3 large eggs, beaten
1 ½ cups Panko (Japanese bread crumbs)
1 ½ cups sweetened shredded coconut flakes
vegetable oil (for frying)
Peel, clean, devein shrimp and dust with flour. Dip shrimp into egg wash, then press shrimp into Panko and coconut; turn shrimp over and press into Panko and coconut again to coat both sides.
Refrigerate shrimp for about 2 hours prior to frying.
Pour enough oil into heavy large pot to reach a depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute.
Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter.
Serve with Pineapple-Apricot Salsa for dipping.
Pineapple-Apricot Salsa
1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/2 cup apricot-pineapple preserves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili
Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Makes about 1 ¾ cups.
©Sally Bernstein, 2004
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