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Coconut Shrimp
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1 dozen large shrimp (peeled and deveined)
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4 beaten eggs
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1 cup flour
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1 cup flaked coconut
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1 cup *Panko Bread Crumbs
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Salt and Pepper to taste
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4 Tablespoons butter
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Aioli
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1/2 cup mayonnaise
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½ cup sour cream
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Zest of 2 limes
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Juice of 1 lime
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2 Tablespoons honey
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Salt and pepper to taste
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For the Shrimp:
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Season the shrimp with salt and pepper. Place in order, shrimp, flour, beaten eggs, and combined coconut and Panko bread crumbs. Bread the shrimp by placing first in the flour, eggs, and bread crumb mixture. Repeat until all of the shrimp have been breaded. Melt butter in a hot non-stick skillet. Sauté shrimp until they’re golden brown on each side. Set cooked shrimp on a paper towel to absorb excess oil. Place on a cookie sheet with aluminum foil. Set aside.
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For the Aioli:
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Mix all of the Aioli ingredients in a metal mixing bowl and whisk. Set aside.
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To Finish:
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Place the shrimp in a 350 degree oven and bake for 5 minutes. Transfer shrimp to a serving platter and serve with the Lime Aioli.
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Panko Bread crumbs defn: is a variety of bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of breading found in Western cuisine[citation needed]. Outside Japan, it is becoming more popular for use in Asian and non-Asian dishes, and is often available in Asian markets and specialty stores. Increasingly, it is also available in many large supermarkets. Panko is produced worldwide, particularly in Asian countries including Japan, Korea, Thailand, China and Vietnam.
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When whisking always use a metal bowl, never use glass!!!
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Enjoy!
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Chef Chuck Kerber
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[email protected]
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Receta Coconut Shrimp
American