Rosie Makes Coconut Fried Shrimp.

 

 

 If you're looking for the best coconut fried shrimp, you've found it.

I always have shrimp available.  The Hawthornes stock up in the fall and freeze individual servings, so a shrimp meal is merely a thaw away.

Here are the step-by-steps to my go-to coconut fried shrimp.

 

 

 

 

 

 

 

 

First, shell and de-tract shrimp.  That black line on the back of the shrimp is not a vein.  It's the digestive tract. So I say de-tract, not de-vein.  And I get rid of it. I'm saving the shells to use for shrimp stock.

My peeled shrimp is on the left.  Then I have a 3-part station the shrimp will be going through.

First is a fairly equal combination of flour and cornstarch, with Old Bay sprinkled in.  Mix it up.

Next is eggs.  Beat 'em.

Last is the coconut flakes with a little bit of panko bread crumbs mixed in.

Dredge the shrimp through the flour mixture, then the beaten eggs, and finally roll around in the coconut.  Place all the shrimp on a plate and refrigerate for at least 30 minutes.  This gives me time to clean up my mess, make the dipping sauce, and heat up the oil.  It's always nice when you're sitting down to eat to not have to look at a colossal mess in the kitchen that you're dreading to clean up and which will ultimately diminish and distract from your enjoyment of your repast.

Now for the dipping sauce.  I'll give you the basic proportions as a starting point, then you can taste-test and adjust for however you like.

 

Pineapple Dipping Sauce

1 small can pineapple with juice (I used chunks which is all I had and I minced them up.  You could use crushed.  Same thing.)

1/4 cup orange marmalade

1 TB soy sauce

1 TB horseradish

1 TB Dijon mustard

1 TB sriracha

Mix all ingredients together in a small pan and heat through.  Remember to taste test and adjust for yourself.  You could, for example, substitute apricot for the orange marmalade.  Or an Asian sweet chili sauce for the sriracha.  A stone ground mustard for the Dijon. Have fun with it.

My pan is heavy-duty fry pot. 4 inches deep, 6-inch diameter at bottom, 8-inch diameter at top.  I poured in about 1/2 inches oil.  Heated it up hot. Usually I fry at 375°, but I start out hot because the temperature is going to drop as soon as you put cold shrimp into it.  If you are going to fry, it's best to have an instant read laser thermometer.  Fairly inexpensive and worth every penny.  If your oil is not hot enough, your food will be greasy and soggy because it doesn't develop a crisp crust as intended and will absorb excess oil.  Too hot and you'll burn the outside and the inside will be undercooked.  Get a thermometer.  It takes the guess work out of frying.  

Place shrimp in hot oil, one at a time, so as not to drastically lower the temperature of the oil.  I fry 6 at a time for about 1 minute 15 - 30 seconds, depending on size of shrimp.

Remove from oil and drain on a rack.

Serve with dipping sauce and I like some chopped cilantro over top.

Enjoy.