FOOD + ENTERTAINING
Holiday Delights
COCONUT SHRIMP
Makes 18
The shrimp, which can be baked or fried,
are delicious when served with a lime
garlic aioli. Add curry or other spices to
change it up. Japanese breadcrumbs and
shredded coconut give the shrimp a crispy,
crunchy crust.
Baking instructions:
Bake at 400 degrees for approximately
5 minutes per side depending on size
of shrimp.
Frying instructions:
1 teaspoon salt
Pour enough peanut oil into large
skillet to reach depth of ¼ inch; heat
over medium-high heat. Working in
batches, add shrimp to skillet and cook
until golden and just opaque in center,
about 2 minutes per side. Transfer to
paper towels to drain.
¼ teaspoon freshly ground black
pepper
Arrange shrimp on platter and serve
warm.
¾ cup panko (Japanese breadcrumbs)*
½ cup unsweetened shredded coconut**
2 teaspoons finely grated lime peel
2 large eggs
18 uncooked large shrimp, peeled,
deveined, tails left intact
Peanut oil (for frying)
Line a baking sheet with parchment
paper. Mix panko, coconut, lime peel,
salt and pepper in medium shallow
bowl. Whisk eggs in another medium
bowl to blend. Add shrimp to bowl
with beaten eggs and toss to coat.
Working with one shrimp at a time,
remove shrimp from beaten eggs and
turn to coat in panko mixture. Place
shrimp on prepared baking sheet.
*Available in the Asian foods section of
some supermarkets and at Asian markets.
**Available at some supermarkets, specialty foods stores and natural foods stores.
Recipe courtesy of Lora Zarubin,
Bon Appetit February 2010
NOTE
Prepare up to 4 hours ahead. Cover
and chill until time to bake.
HOLIDAY 2016
65