Coconut Shrimp

Coconut Shrimp with Jalapeño/Mango Dipping Sauce


This recipe was inspired by a bar/restaurant in my town, that served coconut shrimp with a mango dipping sauce that I really enjoyed. Sadly everything about the dish and the bar has changed, and I have no desire to set foot in the place any longer. There is a silver lining however, because they changed everything I was forced (should I want to continue to enjoy coconut shrimp) to come up with another option. Not only have I saved money by making this myself, but I also know EXACTLY what I am eating. The dipping sauce is not mine (that is something I am still working on) but from Rose City Pepperheads http://www.rosecitypepperheads.com They make some wonderful things, and are native to my state, so I don't feel guilty about using their product in the least. Without further ramblings, I give you...happy hour at home.


EQUIPMENT
Cast Iron Pan (or deep fryer if you have one)
2 Mdm. Glass Bowls (for dredge and wash)
Measuring Cup
Measuring Spoons
Spider (slotted spoons works as well)
Wax Paper or Freezer Paper
Baking Sheet

INGREDIENTS
3/4C Panko Bread Crumbs
1/2C Unsweetened Shredded Coconut (can be found in the bulk section of most grocery stores)
2t Lime Zest
1/4-1/2t Salt
1t Pepper
2 Eggs
10-18 Fresh Shrimp, with tails on (frozen can be used as long as you defrost them, also without tails is ok I suppose)
Peanut Oil (Vegetable or Canola is fine as well)

Mix panko, coconut, lime zest, salt and pepper together in one of your bowls. In the second bowl, whisk the eggs together.
Line a baking sheet with wax paper.
Dip shrimp in egg then in panko mixture. Coat liberally, then place on baking sheet. When all the shrimp have been coated, place the baking sheet in the fridge for at least 20 minutes, but up to 4 hours.
While shrimp are in the refrigerator, get your oil ready. Pour enough oil in your cast iron pan so that you will be able to submerge the shrimp for frying. Heat oil on medium heat, until it reaches 375F. Drop cooled shrimp in oil, and allow to cook for 2-3 minutes. Remove with spider and place on a paper towel to drain any excess oil.

Enjoy this hot with your favorite dipping sauce. Mix yourself a drink, or sip a beer and enjoy happy hour at home by yourself or call a friend over.

Comer!