Coconut Shrimp

Coconut Shrimp

We drank the coconut water. We ate the oily inside a young coconut. We ate an aged coconut that tasted and most resembled the flaked coconut we buy at our super market!

Coconut

After a weeklong cruise to the Virgin Islands, my girlfriends and I saw our share of coconut trees! It was very interesting learning about this popular ingredient we are using in our cooking, beauty regimens, etc.

photo_2-5One of the locals showed us this young coconut we drank the water from. Then he opened it up and we got to try the oily, soft inside. He also opened up a much older coconut that they would use to make flaked coconut. The older one had a lot more flavor, while the younger had more a bland, but fresh taste.photo_2-6

 

 

 

When I got home, I rushed right to the kitchen to start cooking with coconut oil, coconut butter, coconut water, coconut milk….. all things coconut!!

 Coconut Shrimp

1 egg

½ c. all-purpose flour

2/3 c. coconut milk

1 ½ tsp. baking powder

¼ c. all-purpose flour

2 c. coconut

24 shrimp

3 c. vegetable oil

In a medium bowl, combine egg, ½ cup flour coconut milk and baking powder. In two separate bowls place ¼ cup flour and coconut. Holding shrimp by the tail, dredge in the flour, shaking off excess. Dip in coconut milk batter, allowing the excess to drip off. Coat shrimp in the coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 375° in a pan or deep-fryer. Fry shrimp in small batches. Fry for 2 to 3 minutes, turning once, until golden brown. Use a tongs to remove shrimp and place on paper towels to drain. Serve hot with dipping sauce.

 

Easy Dipping Sauce

½ c. apricot preserves

1 tsp. hot mustard

dash of salt

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