National Fried Shrimp Day | Coconut Shrimp
I’m a little ashamed (read: a lot ashamed) to admit this, but I used to be a mega fan of Red Lobster. Oh God, I cannot believe that just came out of my fingers.
Okay, let me just say that I was 16 and it was way before I started truly cooking myself and also way before a bunch of non-chain restaurants cropped up in Tampa Bay. Ugh, this doesn’t make it any better, does it? Alright, whatever, fine. Discredit me if you must, but I’m going to tell a story.
Back in the day, it was the “cool” thing to do to have dinner at Red Lobster on Tuesdays because there was some kind of shrimp 3-ways promotion thing. So I would get fried shrimp, shrimp fettuccine, and shrimp scampi. It’s a wonder I didn’t end up with clogged arteries, a 300 pound weight gain, and higher than average cholesterol. The one thing I wouldn’t go near was coconut shrimp, but I can’t describe why. I might very well be the biggest fan of fried shrimp you can find (or shrimp in general), and I certainly don’t pull away from coconut. You’d think I would be more than happy to have a delicious combination of the two. Instead, I didn’t even bother to try coconut shrimp until much later.
I was missing out and felt like a complete idiot. Mind you, my first foray into the shrimps I had been missing out on my entire life came at a place that was NOT Red Lobster, thankyouverymuch. And it was much after I came to my senses and stopped going to that horrid place.
The moral of the story is this: Coconut shrimp is delicious.
- 1/4 pound shrimp, peeled and deveined
- Salt and pepper
- Vegetable oil
- 1/4 cup plain bread crumbs
- 1 Tbsp grated parmesan cheese
- 1/4 cup shredded coconut
- 3 Tbsp all-purpose flour
- 1 large egg, beaten
- Heat oil in a medium pot over medium high heat. Pour enough oil in the pot for it to come up about 2 inches on the side. Heat oil until it reaches 365*F.
- In a small bowl, add the flour. In another small bowl, add the beaten eggs. In a third bowl, combine the bread crumbs, parmesan cheese, and shredded coconut.
- Sprinkle the shrimp on both sides with salt and pepper. Working one at a time, dredge shrimp in flour, followed by egg, and then coat it in the bread crumbs mixture.
- Drop into the hot oil and fry until shrimp is cooked and the breading is golden brown. Remove to a paper towel-lined plate and serve with cocktail sauce.