Coconut Lime ShrimpPosted: April 14, 2008
I was dying to use my microplane again ( I LOVE USING IT…IT IS THE BEST KITCHEN TOOL!!!), use up some of our fresh shrimp, and found this great recipe on, SweetSavorySouthern blog. It was delicious! I did use a bit less of the oil and bread crumbs to cut some of the calories.
Coconut Lime Shrimp
14 medium shrimp, peeled and deveined , with tails-I used ready to eat with tails and peels off
1/2 cup bread crumbs-I used a quarter of a cup
1/4 cup shredded coconut
1 Tbsp lime zest-I used the zest of both limes to add more lime flavor
1 tsp salt and pepper
canola oil for frying-I used evoo and only a small amt in pan…just enough to cook the shrimp but not drown it in oil.
Place your cleaned shrimp in a bowl and set aside. (mine were already cleaned) Begin by zesting one (both)of the limes using your microplane. Reserve the zest for the breading. Slice the zested lime in half and squeeze the juice over the shrimp. You can cover and refrigerate for several hours or just allow to marinate at room temperature while you prepare the breading. In a shallow bowl or plate, combine the bread crumbs, coconut, reserved lime zest and salt and pepper. Next, break the two eggs into a shallow bowl and beat them until combined. One by one, dip your shrimp into the egg mixture and then into the breading. Again, dip each one into the egg and then into the breading again. This allows for a crispier shrimp when cooked. Heat about 2 ” of oil in a skillet over medium/hi heat. (I used very little of my evoo) Once the oil is ready, fry the shrimp, working in batches of 3-4 at a time. Cook on each side about 2 minutes until the outside is golden brown. Place the cooked shrimp on a plate with a paper towel to drain any excess oil. I served it with steam broccoli, rice, and a nice salad!!