Coconut Shrimp
Posted: Wed Oct 22, 2008 10:07 am
It was soooooo good and I thought worthwhile to show my foodie friends. I'm sure at least some of you will appreciate it.
There's no need to go to Joe's Crab Shack anymore for these! They were awesome!
Coconut Shrimp with Pineapple/Plum dipping sauce
Recipe as follows:
1 lb medium-large fresh shrimp (cleaned, shelled and butterflied)
2 eggs
1/4 cup water
2/3 cup corn starch
7 oz package of flaked coconut
1 tbsp sugar (I used Splenda)
1 tsp salt
1/2 cup flour
Method/Steps
Mix eggs & water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour. - blend well. Heat oil to 350 for deep fying. Roll shrimp in corn starch, then egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and fry until golden brown (2.5 - 3 minutes). Do not overcook! Serve with dipping sauce!
Dipping Sauce
1 8oz can of crushed pineapple (do not drain - add juice)
1/2 cup sugar (again, I used Splenda)
1/4 cup Red Plum preserves
1/2 cup Sweet and Sour Sauce (the yellow type, not the red sauce. We used Kraft Sweet & Sour)
Place all in sauce pan and simmer on medium low to low heat for 20-25 minutes stirring frequently until mixture thickens slightly.
Enjoy!
tex
There's no need to go to Joe's Crab Shack anymore for these! They were awesome!
Coconut Shrimp with Pineapple/Plum dipping sauce
Recipe as follows:
1 lb medium-large fresh shrimp (cleaned, shelled and butterflied)
2 eggs
1/4 cup water
2/3 cup corn starch
7 oz package of flaked coconut
1 tbsp sugar (I used Splenda)
1 tsp salt
1/2 cup flour
Method/Steps
Mix eggs & water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour. - blend well. Heat oil to 350 for deep fying. Roll shrimp in corn starch, then egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and fry until golden brown (2.5 - 3 minutes). Do not overcook! Serve with dipping sauce!
Dipping Sauce
1 8oz can of crushed pineapple (do not drain - add juice)
1/2 cup sugar (again, I used Splenda)
1/4 cup Red Plum preserves
1/2 cup Sweet and Sour Sauce (the yellow type, not the red sauce. We used Kraft Sweet & Sour)
Place all in sauce pan and simmer on medium low to low heat for 20-25 minutes stirring frequently until mixture thickens slightly.
Enjoy!
tex