Easy Coconut Shrimp
This has got to be the easiest coconut shrimp recipes ever and I could open a restaurant based on this alone! Here is the recipe:
Easy Coconut Shrimp
1 bag frozen 20-25 count large shrimp uncleaned, yes, you will de-poop them and remove the shells (You could use pounded out chicken cutlets too…I am going to try that one)
1/2 bag sweetened shredded coconut or enough to cover all your shrimp
1/2 can unsweetened coconut milk
3 T. coconut oil, with more as needed
Salt, pepper, dash or three cayenne pepper
Zest of an orange
1 c. plain greek yogurt
1/2 can diced and drained pineapple
1 T. apricot jam, jelly or preserves (I used unsweetened) Mine was infused with a hot spicy pepper sauce.
Thaw your shrimp and clean them, pat dry with a paper towel and set aside.
Make your dipping sauce, really with whatever you have in the fridge. I like the creamy, sweet and spicy combination. Put in fridge to keep cold.
Whip up two eggs and add 1/2 of the can of coconut milk. Mixture should get thick. Add dash of salt, pepper and a sprinkle or two of cayenne (or omit cayenne).
Spread coconut on a plate to have a nice thick layer. Put shrimp in mixture while pan is heating on med-high to get a good sizzle quickly. Remove shrimp one at a time, lay in coconut and cover both sides. They will be pretty thick with coconut and that is good. Finish dipping and coating the rest of the shrimp and lay on a plate ready for their sizzling finish.
When oil is hot a sizzling, make sure by tossing a piece of coconut in and it should sizzle, turn down to medium and put a layer of shrimp in oil, but do not crowd them. I had two batches. Cook about 1-1/2 to 2 minutes and turn over. Shrimp should be golden brown and look a bit crispy. Only cook about 1 to 1-1/2 minutes on other side and remove to a paper towel to drain.
At this point I just drizzled the shrimp with a wedge of a blood orange, love the flavor. Its sweeter and more intense than a regular orange, but we only get them for a short time. Set aside.
I made jasmine rice, which is a bit longer in the grain and more tender. I added the zest of the orange after it was cooked, just to punch the flavor up a bit.
Just spoon a cup of rice onto the center of the plate, add shrimp on top and add dipping sauce on the side. A side of peapods would be great with this. Actually any veggie is good, from a salad to hot or cold veg. However, THE SHRIMP, are the easiest thing to make and the best I have ever had…ANYWHERE! Lets open a restaurant!
*This would be great with chicken cutlets pounded thin and use the same items…probably cook a tad longer too.