There used to be a Thai restaurant near by that served the B.E.S.T. Coconut Shrimp E.V.E.R.
One evening when we simply had to have it...we arrived at the establishment only to find it had CLOSED. No note, no explanation, no, "We've Moved to a Larger Location..." ...there was nothing.
Nada. Zilch. They just up...and vanished....
I recall peering through the dark window that fateful night, hands cuffed tightly around my eyes.
There was a porcelain elephant sitting on a piece of beautiful red silk ~ ~ ~ he was familiar.
I remembered the elephant from previous visits...back then he seemed happy...proud...like he was honored to be there...
but on this particular night the Noble Elephant was different...he was pensive...he was sad ...and so...
...was I.
I never did learn what happened to our Thai Restaurant (or the elephant for that matter) ...but what I did learn was how to make a Crispy Coconut Shrimp. Serve them with a side of Sweet Chili Sauce...and watch them disappear!
Crispy Coconut Shrimp
almost completely adapted from this Coconut Shrimp recipe on epicurious.com
18-20 large shrimp, peeled and deveined but keeping the tail intact
3/4 cup Panko Crumbs
3/4 cup unsweetened shredded coconut
Zest from one medium lime
pinch of salt and pepper
2 eggs, lightly beaten
pinch of brown sugar
Directions:
In a shallow bowl, place your panko, coconut, lime zest, salt and pepper.
Take your shrimp, one at a time and dredge them in the egg and then into your breading. Coat them well.
Place breaded shrimp on a clean, flat dish.
Heat your oil to 360 degrees. Fry Coconut Shrimp in batches until browned. Ours take about 1 minute and 30 seconds.
Drain the shrimp on a brown paper bag. Sprinkle with just a touch of brown sugar and then plate and serve with a Sweet Chili Sauce.
17 comments:
You are killing me here!! I LOVE coconut shrimp more than I love coffee, and that's saying a LOT! I simply can NOT wait to make these :) Must go buy shrimp now!
Sweet story. I'm a little ambivalent about coconut, but thinking this is something I must try. I will skip the sugar at the end and go with a tiny bit of fine sea salt.
Ah. Such a metaphor for life. All good things must come to an end. But then again, that just makes room for great beginnings! Like these shrimp!
I love shrimp any way you can think of to serve 'em...especially coconutted. Yours look wonderful.
The problem I got here in Knoxville is that shrimp cost about three times what they did in Texas. So---this will have to await a special occasion.
you make it look easy, delish pictures by the way.
Thanks all! :) I love them!!!
Coconut Shrimp is one of my favorites, although I have never tried to make it. I do buy Schawns frozen and it's pretty good.... but I think I'll try this from now on!
Ilove Thai food but believe it or not, I have never had coconut shrimp. Now I have no excuse!
I hate when that happens with restaurants... happens a lot more then I care to admit out here. One day it's there... next day, gone. Oh, well, at least you were able to recreate what you loved from there. The shrimp look amazing!!!
You see, just as promised I made this. Yum. And linked back to you.
This was simply amazing, thank you very much for sharing the recipe.
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