1- to start eating healthy again
2- to go on a tropical vacation
But who am I kidding? The vacation isn't happening, but we can pretend. Coconut shrimp should do the trick! I always order this if I see in on a restaurant menu, so I've had it prepared by many chefs, but it is always deep-fried. I've experimented at home and have had trouble with the deep frying method. The coconut tends to fall off and it just feels oily. I like more crunch and I don't like to see those paper towels saturated with oil. I invented a healthier version that is baked, very crunchy, and totally satisfying. I've tested this on my family and it just gets scarfed up in no time.
crunchy baked coconut shrimp
by Rebecca Harkin
1 lb large raw shrimp, peeled (tails on or off, whatever you prefer)
3/4 cup panko crumbs
1 1/2 cups sweetened flaked coconut
1 1/2 tsp red pepper flakes (optional)
1 cup flour
1 tsp salt
1/2 tsp pepper
2 eggs, beaten
serves 2-4 as an entree, more as an appetizer
Turn on the reggae and serve as an appetizer with mango chuntey (and/or cocktail sauce) or make it an entree with Caribbean beans & rice and a salad.
|photo by Dana Harkin|