Rosie Make Coconut Fried Shrimp With Pineapple Dipping Sauce.

 

  I love coconut fried shrimp and I've made it many times.  Sometimes with a wet batter - beer, club soda, or buttermilk.  Sometimes not.  But this three-stage station is the easiest way to make it. 

 

Only three containers to contend with and wash up, and it's the simplest way to do it.

Use jumbo shrimp for this recipe.

Step 1:  Dredge shrimp in mixture of flour and corn starch.  Half and half.  I save Chinese takeout containers for this.  Add a few shrimp at a time and shake shake shake.

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Step 2:  Run the floured shrimp through beaten eggs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Step 3:  Shake shake shake in a container of 3 parts coconut, 1 part panko bread crumbs, and 1 part crushed Ritz crackers.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have a large, heavy, deep pot with a couple inches peanut oil heated to 375°.  Carefully put in 5-6 shrimp, one at a time.  Do not crowd the pan.  Keep shrimp separated.  Fry about 60-75 seconds until golden brown.

 

 

Remove from oil and drain on rack.  Let oil come back up to temp before starting the next batch.  

Oil temperature is key.  Get an instant-read laser thermometer.  It makes life easy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the dipping sauce:

3 slices pineapple, finely chopped (I usually use a can of crushed, but I was out.)

2 TB pineapple juice from the canned slices

1/3 cup orange marmalade

1 TB soy sauce

1 TB Dijon mustard

1 TB horseradish

Mix all together in a small saucepan and heat over low until simmer.  Taste test and add more of anything you want.  This is just a starting point.  Adjust as you like.  Serve warm on the side for dipping.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy.