Coconut Shrimp

My pre-adolescent self was very impressed with fried items. I had zero knowledge of them; I could remember thinking, how do they make it come out so crunchy and crispy?

There were plenty of flags along my path guiding me to the food world. I took an extended road along that journey, including several adventures in selling cars, cosmetics, and newspapers.

I hope you find coconut shrimp as unique and exciting as I did as a kid. Enjoy; stay well.

Ingredients:

1 lb. large shrimp, peeled and deveined (can keep tails attached)

1/3 C all-purpose flour

½ tsp salt

½ tsp black pepper

2 large eggs

¾ C panko

1 C sweetened shredded coconut

¼ C + 2 T vegetable oil

3 T Thai Chili Sauce

3 T peach preserves

Directions:

Gather three medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine the Panko and coconut in the third bowl. Take the shrimp through the flour with your left hand, then toss them in the egg with the right hand and use the left hand to place them in the Panko.

Use the same flour hand, squeeze the Panko and coconut into the shrimp to get a nice coating. Place on a clean plate. Continue until you have dredged all of the shrimp.

Take a 10-inch sauté pan and add the oil; preheat over medium-high heat until the oil reaches a temperature of about 350 degrees F.

Once the oil is heated, add about 7-8 shrimp at a time. Fry for 1-2 minutes per side until you achieve a nice golden brown. Place on a paper towel-lined plate to drain. Continue until you have fried all of your shrimp.

Combine the Thai chili sauce with the peach preserves. Serve with the fried shrimp.

Natalie Feltz is an assistant professor of Culinary Arts at Pierpont Community &Technical College.