Coconut Shimp

31 Jul

I finally understood the purpose of a skewer. I always wondered what made tastier by putting it on a stick. Well, nothing. But, it does make flipping food in a hot pan much more efficient! Thus, all shrimp from hence forth in my home shall be stabbed with bamboo. Unless it’s a stir fry. Anyway. I always serve pan fried food with something green, to help me feel less guilty about eating fried food for dinner. Enjoy

Coconut Shrimp for two:

4 six-inch wooden skewers

1 cup high temperature oil

16 extra-large shrimp, peeled and deveined

1 egg, beaten

1/2 cup of flour

1-2 cups dried unsweetened coconut

2 tbsp honey

1/2 tsp sricha

2 tbsp coconut butter (or any nut butter if you don’t keep coconut butter around)

Heat the oil in a large skillet on medium high. Carefully skewer the clean shrimp, through the tail and again close to the top, making two points of entry if you will, for increased security. Then set up an assembly line of plates: one flour, one egg, and one coconut. Dip, dip, dip. Assure your shrimp is thoroughly coated at each step. Now fry! Lay skewers in hot oil, trying to space them out as much as possible.  Fry until golden crispy, about 6-8 minutes on each side. Mix the honey, sricha and coconut butter together and drizzle over the skewers for its delicious sauce.

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