Friday, February 28, 2014

Mondo Coconut Shrimp

Yes, MONDO!  With four, count ‘em, FOUR different coconut products, you too can make your favorite appetizer from that restaurant you go to with your girlfriends!  Mondo Coconut Shrimp are really quite easy to make, and, a fun and tasty appetizer for a party.
You’ll want to use BIG shrimp for this recipe—the larger the better.  I found  some 13-15 count shrimp on sale, and they worked really well.  If you are using smaller shrimp, decrease your cooking time so you don’t make these guys all tough and rubbery.  I coated these in both sweetened AND unsweetened coconut.  Feel free to use one or the other if you don’t have both.  I was going to make this recipe just with the unsweetened kind, but I found a cup of sweetened coconut in my freezer and decided to use it up – and I’m glad I did!
To be  honest, these are fantastic with just some salt sprinkled on top when they come off the stove.  I took a photo of them with a lemon slice, and found out they didn’t even need that to be delicious!  So make these for friends, or as part of a funky dinner, and go MONDO!
MONDO Coconut Shrimp
  • 1 pound large shrimp, shelled and deveined
  • 3 eggs
  • 1 cup coconut flour
  • 1 cup sweetened shredded coconut
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon curry powder
  • coconut oil, for frying
  • salt for serving
  1. Set up a breading station.  In the first bowl, beat the 3 eggs with a tablespoon of water.  In the second bowl, pour in the coconut flour.  In the third bowl, mix together the two coconut shreds and the curry powder.
  2. Start breading:  Dip a shrimp into the egg, then the coconut flour, then back into the egg, and then the coconut shreds.  Place on a plate while you complete the breading.
  3. In a large non-stick frying pan, heat one heaping teaspoon of coconut oil over medium heat.  When  hot, carefully add the breaded shrimp.  You’ll probably have to do this in at least two batches.  Let them cook for about six minutes, then flip and cook again for another five minutes.  Watch your heat here – you want it medium to medium-low, so that the shrimp cooks evenly and the breading doesn’t burn before the shrimp are done.
  4. Remove cooked shrimp to a plate and immediately sprinkle with kosher or sea salt.  Add another teaspoon of coconut oil  to the pan, if necessary, and cook the next batch.  Serve hot!
I texted my husband a photo of the shrimp and he said, “Oooh, looks yummy!” so I saved him some.  Unfortunately, they aren’t as nice the second time around.  They still taste great, but you can’t get them crispy on the outside a second time.  That means Carpe Diem – Gather ye rosebuds while ye may – and eat your shrimp while they’re hot.

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