Things got pretty yummy pretty fast on the fly last night. We were just home from a weekend in Vienna and needed to do a quick and tasty meal. We decided on Thai Basil with some frozen chicken and I got a hankerin’ for some Coconut Shrimp appetizer having just bought a couple of bags of panko in the Vienna Naschmarkt. With a quick call to the neighbor for 1/2 cup of coconut, the groundwork was laid. I took the ingredients below, dipped in flour, then egg, then coconut panko mixture and fried them in vegetable oil. There were happy faces all around the table.
There’s only one problem with this recipe. It’s a touch labor intensive with all of the dredging and dipping and frying and, since it is my wife’s favorite shrimp dish, I know I’m going to be making it a lot. Oh, well. At least the flavor is worth the labor. Here’s the recipe…
2 dozen raw shrimp – peeled (prettier with tails but not essential)
2 heaping Tbsp. all purpose flour
1/2 cup dried sweetened coconut
1/2 cup panko breadcrumbs
Salt to taste
Dipping Sauce (I used bottled sweet and sour chili sauce)