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Double Coconut Shrimp

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"I was late to the coconut oil trend train. It didn't even become a pantry staple in my house until a few years ago when I discovered it was the secret to making the best hard-shell ice cream topping. From there, I started experimenting with it in savory forms, and that's whaat landed me here: Tiki party-style fried shrimp with double the coconut flavor. A dash of five-spice powder adds a burst of aromatics without being overwhelmingly spicy, while a dip into Thai sweet chili sauce rounds out the flavor profile of this globally inspired snack."

List of Ingredients

â—¦ ½ cup all-purpose flour
â—¦ 1 teaspoon Chinese five-spice powder
â—¦ 3 large eggs
â—¦ 3 cups unsweetened shredded coconut
â—¦ Coconut oil, for pan-frying
â—¦ 1 pound large shrimp, shelled and deveined, tails on
â—¦ Kosher salt, for seasoning
â—¦ Thai sweet chili sauce, for serving


Recipe

In a shallow bowl, whisk together the flour and five-spice powder. In a second shallow bowl, whisk the eggs. Spread the coconut flakes in a third shallow bowl.

Heat 1 inch of coconut oil in a large heavy-bottomed stockpot set over medium heat. Line a baking sheet with paper towels.

Dredge the shrimp in the flour, shaking off any excess. Dip the shrimp in the eggs, then immediately transfer to the coconut flakes, gently pressing the coconut onto each shrimp.

Once the oil is hot, add the coated shrimp to the stockpot in batches. Cook the shrimp for 2 minutes, then flip them once and continue cooking until the shrimp are pink and cooked through, about 2 minutes longer. Transfer the shrimp to the prepared baking sheet and immediately season with salt.

Add more coconut oil to the pan and repeat the pan-frying process with the remaining coated shrimp. Serve the shrimp with Thai sweet chili sauce for dipping.

Makes 4 to 6 servings