Coconut Shrimp W/ Sweet Tropical Dipping Sauce
"This is my attempt to recreate a wonderful shrimp appetizer from a Bistro in St. Charles, MO called The Grappa Grille. The shrimp are yummy, but the sauce is yummier!"
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1360.77 g large shrimp (U/20)
- 3 eggs
- 14.79 ml water
- 118.29 ml flour
- 473.18-709.77 ml flaked coconut
- 177.44 ml canola oil
-
Sauce
- 340.19 g vanilla yogurt
- 226.79 g soft cream cheese
- 59.14 ml clear grape juice
- 44.37 ml honey
- 29.57 ml sweet chili sauce
directions
- Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
- Prepare the shrimp, leaving the tails on.
- Mix the water with the eggs.
- Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
- Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
- Serve with the dipping sauce.
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RECIPE SUBMITTED BY
I'm a 37 year-old American living in Georgia. I'm a flight attendant. I still prefer "stewardess".
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I'm not home as often as I would like to be; but on my days off, you can nearly always find me happily buried in the kitchen.
I am engaged to a wonderful man, who is an exceptional artist. Here's a taste:
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Gives a whole new meaning to the thought of having rabbit, doesn't it?
Well, he's a big fan of eating, so I decided to marry him on October 27th, 2008.
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We love to watch zombie movies late at night, eat banana pancakes for breakfast, and watch the sunset on the deck while I have a vodka. My darling likes to call this "Playing Russian Spy Flight Attendant".
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My prize possessions include my collection of flight attendant wings, my great grandmother's antique star sapphire ring, my Audrey Hepburn Swarovski clutch, and my zombie doll Lenore.
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