See Also: Coconut Crusted Shrimp(recipes)
Caribbean Coconut Curry Shrimp(recipes)
Coconut Shrimp with Pear Chutney(recipes)
Curried Shrimp with Coconut Ginger Rice(recipes)
Shrimp ravioli with shrimp and tomato sauce(recipes)
crusted(dictionary)
crusted(dictionary)
crusted tetter(medicine)
crusted ringworm(medicine)
Mustard Crusted Rib Roast(recipes)

Coconut Crusted Shrimp (recipes)


Serves 6



12 tiger shrimp, with tails attached

1 ½ cups flour

3 large eggs, beaten

1 ½ cups Panko (Japanese bread crumbs)

1 ½ cups sweetened shredded coconut flakes

vegetable oil (for frying)



Peel, clean, devein shrimp and dust with flour. Dip shrimp into egg wash, then press shrimp into Panko and coconut; turn shrimp over and press into Panko and coconut again to coat both sides.



Refrigerate shrimp for about 2 hours prior to frying.



Pour enough oil into heavy large pot to reach a depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute.



Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter.





Serve with Pineapple-Apricot Salsa for dipping.



Pineapple-Apricot Salsa

1 cup finely chopped peeled cored fresh pineapple

1/2 cup finely chopped red onion

1/2 cup apricot-pineapple preserves

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 1/2 tablespoons minced seeded jalapeño chili



Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)



Makes about 1 ¾ cups.