Prep 10 mins
Cook 10 mins
I adopted this recipe in 9/06. I would give it 3 - 4 stars. I would have liked more coconut. I love panko, but next time I would increase the coconut and decrease the panko. I couldn't taste the cayenne at all, so I'd double it. I also thought 375 was a bit hot, lowered to 350 and had better luck. I used a plum sauce for dipping. Overall just okay. The following text is the original description of the recipe....... These tasty shrimp will set the tone for any serious eating endeavor. Crisp and easy to handle, they offer a snappy blend of spice and sweet coconut flavors. For ultimate enjoyment, serve them with a crisp, cool sparkling wine. Fruity Riesling, Viognier, or Sauvignon Blanc is also recommended.VARIATION: Spicy Dipping Sauce, To add a little more heat to these shrimp, serve a spicy dipping sauce alongside: Whisk 1/4 teaspoon cayenne pepper into 1 cup mayonnaise.
- 1⁄3 cup curry powder
- 3⁄4 cup all-purpose flour
- 1 3⁄4 teaspoons salt
- 3 large eggs
- 1⁄3 cup heavy cream
- 1 1⁄4 cups unsweetened dried shredded coconut
- 1 1⁄2 cups panko breadcrumbs (Japanese bread crumbs)
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon dried dill
- 1 lb large shrimp, shelled and deveined (14 to 18 per pound)
- grapeseed oil, for deep-frying
- In a shallow bowl, mix the curry powder, flour, and salt together.
- In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.
- Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture.
- In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375 degrees F. Deep-fry the shrimp in batches until golden brown, about 3 minutes.
- Using a slotted spoon, transfer to paper towels to drain. Serve hot or at room temperature.