I LOVE coconut shrimp. When I go to a restaurant that carries it, it's one of my favorite dishes. Since I'm still building my cooking skills, I wanted to try this. I researched a couple recipes online. They are all very different and have a lot of differing ingredients, so I combined what sounds best into a recipe I think I'll try when I get a chance. Of course since I like to wing it whenever I cook, I'll be figuring out how much of everything to put in as I go. So here's the basic recipe with all the good stuff thrown in.
Ingredients:
grated coconut
eggs
shrimp
white wine
flour
lemon juice
honey
cooking spray
spices: salt, pepper, garlic powder, onion powder
Directions:
Preheat oven to 450 and coat a baking sheet with cooking spray.
Cut down the back of the shrimp and take out the veins. Cut off the tail if desired. Rinse thoroughly and set the shrimp aside.
Mix the egg, flour, honey, and white wine together in a bowl. Add a dash of salt, pepper, garlic powder, onion powder, and lemon to taste.
Spread a thin layer of coconut into a dish.
Dip each shrimp into the batter to get it lightly coated. Then roll it in the coconut until it has a thin layer of coconut around it.
Place the shrimp on the baking sheet and cook for 10-15 minutes until the coconut is golden brown.
Let cool and serve with sweet and sour dipping sauce.
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