Sharon's Recipes

JANUARY: Crunchy Coconut Shrimp With Thai Dipping Sauce


24 large shrimp, about 2 lbs.
1/2 cup all purpose flour
1 egg
1/4 cup of pineapple juice
1/4 cup of milk
1.5 tsp salt
1/2 tsp baking powder
1/4 tsp cayenne
3.5 cups of vegetable oil
3.5 cups of organic unsweetened shredded coconut

Shell, rinse and dry the shrimp.

Combine rest of ingredients in a blender. Transfer to a bowl and add the shrimp, a few at a time.

Heat to oil to 350 on a deep fat thermometer. Remove shrimp from batter, drip off excess batter. Dip in coconut and coat fully. Drop into boiling oil a few at a time. Turn, cook until golden brown, about two minutes. Remove to paper towels and drain.



3 Jalapeno’s seeded
8 cloves of garlic
2 T. fresh ginger
1/3 cup chopped fresh lemon grass
peel and juice of 1 lime
2 c. pineapple chunks with the juice.
Salt and Pepper to taste.

Grind all ingredients in a cuisinart and serve with Coconut Shrimp or other appropriate appetizer.

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