Coconut Shrimp

As we head toward the holiday season  I will be sharing some of my favourite recipes for entertaining and today's appetizer is a real show stopped!

Tender prawns are dredged in a seasoned flour mixture, dipped in egg, dredged with sweetened coconut and fried to a golden brown. Serve this with an icy cold coconut martini and you have the recipe for a fabulous evening!

Coconut Shrimp
For printable recipe click here

Ingredients

• 1/2 cup flour
• 1 Tbsp garlic salt
• 2 tsp cayenne pepper
• 2 eggs, lightly beaten
• 1 1/2 cups sweetened shredded coconut
• 20 large raw shrimp shelled, but leave the tails on
• 2 cups vegetable or canola oil for frying
• Sweet chili sauce for dipping

Directions

1. In a deep plate or shallow bowl, combine the flour and seasoning. Place the eggs in another bowl and the coconut in a third.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Can be made ahead at this point and refrigerated for a few hours.
3. Line a second baking sheet with paper towels.
4. Preheat the oil in a large, heavy bottomed pan on high. When you can toss a small piece of the coconut into the oil and it sizzles and browns, reduce your heat to medium add your shrimp to the pan in batches of five. Cook about a minute or two per side. You can continue to turn these in the pan so they don't brown too quickly.
5. Cook to a golden brown and remove to paper lined baking sheet. Cook the rest and serve warm with sweet chili dipping sauce.

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