Coconut Shrimp Recipe
- 2 quarts canola or peanut oil
- 2 pounds u-15 sized shrimp
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 1/2 cup corn meal
- 3 egg whites, lightly beaten
- 1 egg, beaten
- 1/3 cup Coco-Lopez (cream of coconut)
- 1 cup corn starch
- 1 cup Panko breadcrumbs
- 2 cups shredded unsweetened coconut
- 2 tablespoons dried thyme
- Cayenne pepper, to taste (I like it spicy and throw in at least a tablespoon)
- 1/3 cup Dijon mustard
- 1/3 cup plus a tablespoon apricot jam
- 1 tablespoon lime juice, or more to taste
- 1 tablespoon brown sugar
Heat the oil to 375 degrees in a large heavy pot.
Peel and devein the shrimp, leaving the tails attached. Butterfly the shrimp, but do not cut all the way through. We are trying to increase surface area for textural emphasis after frying, while using a bigger shrimp so we don’t over emphasize the crust. Rinse and pat dry. Sprinkle with the salt and place on a tray lined with a few paper towels. Let sit for 15 minutes while you complete the rest of the work.
Combine the flour, cornmeal, eggs and Coco Lopez, whisking in a bowl. Add water, if needed, until cake batter consistency is reached.
Place the corn starch in a bowl. Combine the panko, coconut, thyme and cayenne in another bowl.
Dredge the shrimp pieces one at a time in the corn starch, then in the batter, then in the coconut/panko mixture and lay on a tray. Repeat for rest of shrimp.
Shrimp will be room temperature at this point so working 10 or so at a time, fry your shrimp until golden brown, drain on a tray lined with a cookie grate or paper towel. Sprinkle with salt and serve with the dipping sauce.
For the dipping sauce:
In a large bowl, whisk together the mustard, jam, lime juice and brown sugar. Place in a small serving bowl (or two) for dipping.