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Coconut Shrimp




Source of Recipe


Dean & DeLuca


List of Ingredients




1/3 cup curry powder

3/4 cup all-purpose flour

1 3/4 teaspoons salt

3 large eggs

1/3 cup heavy cream

1 1/4 cups unsweetened shredded coconut

1 1/2 cups panko (Japanese bread crumbs)

1/4 teaspoon cayenne pepper

1 teaspoon dried dill

1 pound large shrimp (14 to 18 per pound), shelled and deveined

Canola or grapeseed oil for deep-frying



Recipe



In a shallow bowl, mix the curry powder, flour, and salt together. In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.

Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture. In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375 degrees F. Deep-fry the shrimp in batches until golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot or at room temperature.

YIELD: 4-6 as an appetizer

VARIATION:

Spicy Dipping Sauce

To add a little more heat to these shrimp, serve a spicy dipping sauce alongside: Whisk 1/4 teaspoon cayenne pepper into 1 cup mayonnaise.