Cuckoo for Coconut Fried Shrimp

[worth1]

This is my second attempt ever in my life to make this dish.
The first attempt was 5 minutes before this one.
And the first time I have ever eaten it.
Obviously I need to get a handle on the proper temperature for the oil.
The first shrimp was slathered in my habanero sauce.
This one has ketchup and habanero sauce.
Waiting for oil to cool down some.
Really simple ingredients.
Shrimp.
Egg wash.
Unsweetened coconut flakes.
50/50 all purpose flour and corn starch combined.
Put shrimp in flour then in egg wash then in coconut flakes then fry.
Look at the size of these things.

20210307_143218.jpg

[worth1]

This one is with my jalapeño lime and many other things sweet chili sauce.
I'll leave it at this for awhile.
So many sauces so many shrimp and so little time.

20210307_145120.jpg

[Nan6b]

Asian buffet restaurants make a slightly sweet dish called coconut shrimp that is heavenly. Don't know what is in it besides coconut and shrimp, though.

[ddsack]

The coconut shrimp we eat in Mexico is often served with a mango sauce for dipping. I don't think I would like a too hot sauce because it would drown out the delicate sweet flavor of the toasted coconut. Have never made them at home because we can't get fresh big shrimp here - at least not at a reasonable price! Looks good, Worth!

[worth1]

The coconut shrimp we eat in Mexico is often served with a mango sauce for dipping. I don't think I would like a too hot sauce because it would drown out the delicate sweet flavor of the toasted coconut. Have never made them at home because we can't get fresh big shrimp here - at least not at a reasonable price! Looks good, Worth!

These were 16 25 count headless shrimp at 8 dollars a pound fresh not frozen wild Texas Gulf shrimp.
Most were in the 16 to 20 count range.
No idea what they cost other places.
About 2 minutes in the fryer at around 325f.

[worth1]

I also didn't notice much coconut flavor if any at all.
I my opinion I think the Asian restaurants go heavy on the sweet and salty along with they may be using sweetened coconut.
Its a trick to get you to drink more so you will get full faster.
At least that's what I think because you're hungry soon after.
Actual raw coconut isn't sweet to me.
What the coconut did for me was make it crunchy.

[ddsack]

Our taste buds must perceive differently, Worth. Toasted coconut is crunchy, but for me it also has a carmelized coconut taste that is like nothing else. I love white cake frosting topped with coconut flakes toasted til golden in a cast iron pan. The crunch and the smoothness of the frosting pair so well! I am not fond of raw coconut from the shell.

[HenriSportif]

Those are gorgeous, Worth. I've done fish and chicken strips that way but so far they're too heavy / oily for my taste... I still need to perfect a fried food technique

[worth1]

Those are gorgeous, Worth. I've done fish and chicken strips that way but so far they're too heavy / oily for my taste... I still need to perfect a fried food technique

These aren't heavy with batter or oil.
One thing I can't eat is greasy fried food.
It reminds me of the nasty batter dipped fried cod they served at the cafeteria where I worked in Alaska.
That stuff was really greasy so much so oil dripped out of it when you bit into it.
I couldn't eat it.

[Glitch]

This looks so delicious! Thanks for the idea. I think I'll make my own version this weekend.