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Dean & Deluca Coconut Shrimp

    1/3 cup curry powder
    3/4 cup all-purpose flour
    1 3/4 teaspoons salt
    3 large eggs
    1/3 cup heavy cream
    1 1/4 cups unsweetened shredded coconut
    1 1/2 cups panko (Japanese bread crumbs)
    1/4 teaspoon cayenne pepper
    1 teaspoon dried dill
    1 pound large shrimp (14 to 18 per pound), shelled and deveined
    oil for deep-frying

  In a shallow bowl, mix the curry powder, flour, and salt together.
 In another shallow bowl, whisk the eggs and cream together. In a
 third bowl, combine the coconut, bread crumbs, cayenne, and dill.

  Dredge 4 shrimp in the flour mixture, then dip them in the egg
 mixture and coat them in the coconut mixture. Dip them again in the
 egg mixture and coat one more time in the coconut mixture. In a
 Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to
 375F. Deep-fry the shrimp in batches until golden brown, about
 3 minutes. Using a slotted spoon, transfer to paper towels to drain.