This dish was almost a "three strikes, you're out" dish. Despite my lack of frying experience, I was determined that I wasn't going to be defeated ... mostly because my husband was so hyped about eating this dish and each time it failed, you could tell he was totally disappointed.
Let me give you a break down:
Attempt 1: Was missing an egg because I broke the only one that I had on the floor. Tried to improvise and pan fry - enough said.
Attempt 2: Oil was smoking hot and completely burned the outside breading (note to self - test first!)
Attempt 3: Success!
In the end, it was worth all of the "tries" - so yummy! However, if you don't fry often, it might be a little troublesome. Make sure you use a thermometer, or test the oil by dropping some breading in.
Shrimp are my seafood of choice, and this mix between sweet, spicy, and savory is perfect!
Best dishes and yummy dreams!
Coconut Shrimp with Sweet Chili Apricot Sauce
Recipe adapted from: Closet Cooking
1 lb. medium shrimp (uncooked, peeled and deveined)
1 c. flour
2 eggs, beaten
1 c. sweetened, shredded coconut (or unsweetened, fresh)
1 c. panko bread crumbs
salt and pepper
Oil of your choice, a lot
1/2 c. sweet chili sauce
1/4 c. apricot preserves
1 tsp. sriracha
1. Heat a dutch oven with enough oil to fill the pot so that the shrimp will not touch the bottom.
2. Put the flour in one small bowl, then the egg in another small bowl.
3. In a bowl, mix the coconut and bread crumbs.
4. Dredge the shrimp in flour, then dip in egg, and finally, roll in bread crumb mixture.
5. The oil should be 360-370 degrees before frying. After testing the oil to see if the breading browns quickly (but not too quickly), place 1/3 of the shrimp in the dutch oven. Cook for about 2 minutes, until shrimp are golden brown.
6. Repeat twice until all shrimp have been fried.
7. Sprinkle the shrimp with salt and pepper.
|Because everything's better in a cocktail glass! ;) But seriously, isn't this an adorable idea for a margarita glass??|
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