Shrimp, coated with coconut and then deep fried is a popular dish in
Zihuatanejo. Here is my take on it: (Sorry I didn’t have the camera
out, but will surely do it again).
NOTE: We’re going to use what’s called a breading station.
The trick is to move the shrimp from one pan to the next while keeping
one hand dry and the other wet, otherwise the whole process turns into
a wretched mess.
Yield: 2-3 servings
See Abbreviations, if needed
· 3/4C unbleached all purpose flour
· 1t hot paprika
· 1/2t salt
· 1/2t freshly ground pepper
· 1/2t sugar
· 2 eggs
· 1.5C unsweetened shredded coconut
· 3/4C Panko (Japanese bread crumbs)
· 1 lb large raw shrimp, peeled and deveined (about 6 [10-15 count] shrimp per person)
· 1.5 C grapeseed, vegetable or peanut oil if using a wok, (about 3 cups if using a Dutch oven)
1. Set up a “breading station” to coat the shrimp:
(using three dishes and two hands–one “dry hand” and the other “wet hand”
· Combine flour, paprika, S/P and sugar and place in a shallow dish, far left
· Beat the eggs lightly with a little water and place in the second shallow dish, center
· Combine the coconut and panko and place in the third shallow dish, far right
2. With the left hand, drop a few shrimp into the flour mixture,
coat thoroughly and then transfer the shrimp to the egg
mixture
3. With the right hand, swish the shrimp to thoroughly coat them
with egg
4. With the right hand, transfer the egged shrimp into the coconut/panko
mixture and coat thoroughly
5. Again with the right hand place the coated shrimp on a rack
to await frying
6. Repeat with all the remaining shrimp
7. Heat the cooking oil in a wok or Dutch oven to 375F. Use
a thermometer!
8. Carefully place a few shrimp in the oil and immediately increase
heat to get the oil back up to 350F to 375F
9. Swish the shrimp in the hot oil until golden, about 2 minutes
10. With a slotted spoon or tongs, transfer the deep fried shrimp
to a rack and place in warming drawer or oven
11. When all the shrimp are prepared, serve immediately
12. Coconut shrimp can be accompanied with red onions, orange
and lime slices and/or chutney
