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| COPA’S FAMOUS COCONUT SHRIMP |
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| Ingredients |
1 lb (21/25) shrimp, cleaned and peeled
1 qt milk
6 eggs
2 C flour
2 C shredded coconut
1 C Japanese (Panko) bread crumbs
16 oz “good” orange marmalade
1 pickled jalapeño, chopped fine
6-oz can of coconut milk
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| Method |
| Once shrimp is peeled and cleaned, toss in flour to coat outside.
Shake off excess. In a separate container, beat the eggs and milk
until incorporated.
Put lightly-dusted shrimp into egg and milk mixture. Make sure all
shrimp are coated evenly. In a separate container, mix the shredded
coconut and Panko bread crumbs together.
One by one pull shrimp from the egg/milk mixture. With a dry hand,
drop into coconut/bread crumb mixture, pressing coating to outside
of shrimp the best you can. Gently fry at 350 degrees until golden
brown on outside, about 2-3 minutes.
Whisk together the marmalade, coconut milk and finely
chopped jalapeño.
Arrange with favorite side dishes, sauce and shrimp. Enjoy. |
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