Coconut Shrimp

Bon Appétit | February 2010

by Lora Zarubin

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Yield: Makes 18
3/4 cup panko (Japanese breadcrumbs)*
1/2 cup unsweetened shredded coconut**
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
Peanut oil (for frying)

Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.

Available in the Asian foods section of some supermarkets and at Asian markets.

** Available at some supermarkets, specialty foods stores, and natural foods stores.

Per serving: (1 shrimp) 125.9 kcal calories, 50.6 % calories from fat, 7.3 g fat, 2.4 g saturated fat, 134.1 mg cholesterol, 2.0 g carbohydrates, 0.5 g dietary fiber, 0.2 g total sugars, 1.5 g net carbohydrates, 12.9 g protein 
Nutritional analysis provided by Bon Appétit