Work has been insane crazy lately, which means less time for me to be in the kitchen. Well, it’s not like I stopped cooking or anything, but we’ve just been running through old standbys, nothing new. But, I’m back! I have finally had a chance to get my head straight since the beginning of the year and I’m getting a move on my 30 Before 30 list.
Nate is out-of-town for the weekend, so Kimmy came over to keep me company (her Nate is with my Nate ice fishing). I invited two of my other best girls to come over too, and made a ladies night of it. I think this might be the first time we’ve gotten together to just hang, rather than do a tasting of some sort. Not that the tastings aren’t fun, and don’t end up in debauchery anyway. Back to the topic…so I thought this would be a good opportunity for me to make coconut shrimp – on my list!
I had to test a few before the ladies arrived because 1) I had to make sure they were delicious, and 2) it would have been too dark to get an acceptable picture – and if you remember, I want to get a bit better this year at taking pictures (without having to invest a bunch of money or space).
I went with a simple recipe I saw on Food Network along with the dipping sauce, but I came across another sauce that I also wanted to try. Both turned out really tasty, and also a good dip for egg rolls, too! I prefered the chili-lime dipping sauce, but the apricot rum was good, too. The recipe actually called for orange marmalade, but I thought I’d try it out with apricot since I had that in my fridge already. It turned out really well. I didn’t read the directions fully, and originally just added the rum to the preserves without simmering. Whoa! It was strong. After I revisited the recipe, I found my mistake and simmered the sauce for a few minutes. The shrimp was great! Honestly, I would have liked a bit more coconut, but I liked the subtle sweetness. The panko was a good choice to make them extra crispy. The ladies all loved the shrimp and said they wouldn’t have changed a thing. It was a huge success!!
Coconut Shrimp with Two Dipping Sauces
Source: Adapted from Food Network
2 cups shredded sweetened coconut
2 cups bread crumbs (I used a combo of panko and regular)
kosher salt and fresh cracked black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
vegetable oil, for frying
1. In a large shallow dish, combine coconut and bread crumbs. Season with salt and pepper. Place flour in shallow dish, and beat eggs in another separate shallow dish. Set up a dredging station, starting with shrimp, flour, eggs, coconut/bread crumbs, and then an empty platter to place shrimp before frying.
2. Working one at a time, dredge shrimp into the flour, shaking off excess. Then dip into egg mixture, scraping on side to remove any excess. Finally, dredge in coconut mixture, ensuring the entire shrimp is covered. Shake off any excess. Repeat with remaining shrimp.
3. In a large deep pan or Dutch oven, pour a few inches of oil. Heat to 350 degrees. Fry shrimp in batches until golden brown and cooked through, about 3-4 minutes. Remove and place on paper towel. Serve with desired dipping sauce (Cilantro-Lime Chili and Apricot Rum dipping sauce recipe below).
Source: Adapted from Oishii
Servings: Makes 3/4 cup
3/4 cup Asian sweet chili sauce
3 tbsp fresh cilantro, chopped
2 1/2 tbsp lime juice
1. In a small bowl, combine all ingredients. Refrigerate until ready to use.
Apricot Rum Dipping Sauce
Source: Adapted from Food Network
Servings: 1/2 cup
1/2 cup apricot preserves
1-2 tbsp dark rum
1. In a small saucepan, combine both ingredients and cook over low heat. Simmer for 3-5 minutes. Serve.