So I have really been craving shrimp. I saw a recipe in a magazine for shrimp with guacamole on a tortilla chip….that didn’t sound super good to me, but it did kick up my shrimp craving a notch. When I ran to the store today that had wild caught shrimp on sale. I grabbed a pack and made them for lunch, for myself. I only shared one, they were so good! Everyone else had already eaten, just so I don’t sound quite so greedy.
I decided to make coconut shrimp for two reasons. One, they are yummy! Two, they remind me of when my husband and I used to ride motorcycles and we’d go to Daytona Beach for Bike Week. There was a restaurant there called Highland Cafe. They served coconut shrimp with plum sauce (not asian plum sauce). It was delicious and I’d look forward to this every time we went. It’s been years now and I don’t know if they are even open anymore or serve this if they are, none the less it is a great memory. I don’t know what they put in the plum sauce. I tried to get the recipe, but didn’t succeed. I do know it didn’t have plum in it, oddly.
The recipe came together super quick and easy.
1 pound raw shrimp, peeled and deveined (mine were medium sized, I guess)
4 Tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon Old Bay Seasoning
1 cup unsweetened, shredded coconut (I used a fine shred, but I think the other would work, if you try it, let me know)
2 teaspoons sugar
1 egg white
Oil for pan frying – coconut if you have it
If you have to peel and devein the shrimp yourself (I did). I pulled off the tail, you can leave it on if you want, then I ran my thumb from big end to little, digging in a bit and the peel and the vein came off pretty much together.
In a shallow pan mix the cornstarch, salt, Old Bay, coconut and sugar. Whisk to combine.
In a separate bowl whisk the egg white till it is frothy.
Dip each shrimp in egg white, let excess drip off then dip into coconut mixture, roll around to completely coat. Set aside.
Once the shrimp are all coated, heat your skillet over medium-high heat. Add oil.
Cook the shrimp for about 1 – 1/2 minutes per side. You will see the shrimp turning pink as it cooks.
These were fabulous straight out of the pan. But, I wanted a sauce too.
Blackberry Cocktail Sauce
Depending on how much you want to make, I will give parts measurements.
1 part blackberry jelly
1/2 part cocktail sauce
If parts confuse you, as they did me in the past, if you use 4 Tablespoons jelly, use 2 Tablespoons cocktail sauce.
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