Coconut Shrimp

6 Nov


  • 1 1/2 pounds jumbo shrimp (21-26)
  • 1 T fresh squeezed lime juice
  • coarse kosher salt, to taste
  • freshly ground black pepper, to taste
  • about 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups freshly grated or very finely chopped fresh coconut
  • 3-4 T clarified butter or vegetable oil (or 1/2 butter, 1/2 oil)
  • Apricot-Horseradish Sauce for dipping

1. Peel and devein the shrimp, leaving the tails on.  Place the shrimp in a mixing bowl and toss with the lime juice, salt and pepper.  Let marinate for 5 minutes.

2. Place the flour in a shallow bowl, the beaten eggs in another shallow bowl and the coconut in a third.

3. Just before serving, melt the butter in a large heavy saute pan.  Dip each shrimp first in flour, shaking off the excess, then in the egg mixture, then finally in the coconut.  Cook shrimp over medium heat until golden brown and cooked through, about 2 minutes or so per side.  Drain the shrimp on paper towels and then arrange on doily-lined plates or platter.  Serve the coconut shrimp with the dipping sauce.

Serves 6 as an appetizer, 3-4 as an entree

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