Shrimp Week: Crispy coconut shrimp

Shrimp Week: Crispy coconut shrimp

Yield: 4 servings


For the shrimp

1 1/2 cups sweetened shredded coconut

3/4 cup plain dried breadcrumbs

2 large egg whites

1 1/2 pounds medium shrimp peeled and de-veined (tail on)

Coarse salt and ground pepper

4 cups vegetable oil

For the bottled sweet-and-sour sauce

1/2 cup plain yogurt

1 tablespoon freshly squeezed lime juice

1 teaspoon Dijon mustard

1/4 teaspoon curry powder preferably Madras

Method of Preparation

For the shrimp

1. In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside.

2. In a separate shallow bowl, lightly beat the egg whites.

3. Toss shrimp with one teaspoon salt and ¼ teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.

4. In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2-4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees. Repeat with remaining shrimp.

5. Serve warm. Garnish with lime wedges, if desired.

For the bottled sweet-and-sour sauce

1. In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp.

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