Butter and Sugar

Coconut Shrimp, originally uploaded by jasonrr.

I love Tyler Florence’s recipe for Coconut Shrimp. Here it is slighty altered:

Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on

Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.

Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately.

Tyler recommeds serving it with a red curry sauce but I prefer my coconut shrimp with a sweet sauce. Here is my recipe for a Sweet Apricot Peach Sauce:

3/4 cup Apricot Peach preserves (I use Sarahbeth’s)
2 heaping tbsp Orange preserves
2 tsp dijon mustard (I use Grey Poupon)
2 tsp Soy Sauce

We ate the shrimp with sauteed green beans and carrots and a side of brown rice, and it was ridiculously good.