Coconut Shrimp

Today I actually was looking forward to my (fish) Friday meal for once, because it contained one of my very favorites - coconut.  Oh wow, was this good.  Since none of the kids like coconut (weirdo's) I made half of the shrimp dipped in panko crumbs instead of the coconut.  One of my boys refused to try the shrimp, he said he hated it.  I begged him to try just one and he finally did.  Then he ate another.  And another.  Then he asked me to make fried shrimp for his birthday dinner.  This is my kid who hates almost everything (except steak and baked potatoes).  I made a quick dipping sauce from orange marmalade and Chinese mustard.  I went easy on the mustard because I wanted it more sweet than spicy, but you can just adjust for taste.


Coconut Shrimp
Recipe from Allrecipes

Ingredients:

1 egg
1/2 cup all purpose flour
2/3 cup water (the recipe really calls for beer, but we were all out.  I kid, I kid!!)
1 1 /2 tsp. baking powder
1/4 cup all purpose flour
2 cups flaked coconut
24 shrimp (I ended up doing more like 40)
3 cups oil for frying

Directions:

In medium bowl, combine egg, 1/2 cup flour, water and baking powder.  Place 1/4 cup flour and coconut in two separate bowls.  Hold shrimp by tail and dredge in flour, shaking off excess flour.  Dip in egg batter;  allow excess to drip off.  Roll shrimp in coconut and place on a baking sheet lined with wax paper.  Refrigerate for 30 minutes.   Meanwhile, heat oil to 350 degrees in a deep fryer (I used a large pan).  Fry shrimp in batches; cook, turning once, for 2 to 3 minutes, or until golden brown.  Using tongs, remove shrimp to paper towels to drain.  Serve warm with your favorite dipping sauce.