Coconut Cumin Fried Shrimp

Everything I know about cooking, I essentially learned in Italy or from an Italian.  That lifetime training hasn’t restricted my love of food, but has given me the palate of a hardcore foodie as well as a curiosity to eat and cook cultural classics from around the globe.  I adore foods from all over the world (Italian, of course, always being my favorite…yes, I know, I’m biased), and I have eaten the most delicious to the extremely bizarre, from Italy to Hong Kong, and I love every minute of it, every culinary experience.

One of my favorite foods is coconut shrimp.  I’ve had it on island vacations, I’ve eaten it in plenty of restaurants and at parties…but I’ve never made them myself.  I decided to give it a go, using my stomach as my guide, and I’m sad to report, I ate all but 3 shrimp myself.  Delizioso!

Coconut Cumin Shrimp

i.n.g.r.e.d.i.e.n.t.s.

20 Extra Large Shrimp (Raw and Cleaned)

1/2 cup All-purpose flour

1/2 cup Shredded coconut

1 tsp. Salt

1/2 tsp. Ground cumin

1/2 tbsp. Garlic Pepper

1 Egg

Canola oil

Peel the shrimp leaving only the tail.  Beat the egg in a medium sized bowl and add the shrimp, coating each one thoroughly.  In a another bowl, add the flour, salt, cumin, and garlic pepper.  Mix thoroughly.  One at a time, dip each shrimp into the coconut-flour mixture and place on a paper-towel lined plate.  Once all the shrimp are coated, prepare a large frying pan by pouring canola oil half-way up.  Heat over medium for several minutes until frying temperature is reached (drop a shred of coconut to see if it bubbles and sizzles).  Carefully place each shrimp into the pan, and fry each side for about 3-5 minutes or until the coating is a golden brown and the shrimp turns pink.  Turn over and cook the other side. Place cooked shrimp on a paper town to drain any excess oil.  Arrange on a serving plate before serving immediately.  Easy and island breezy!  Buon Apetito!
Notes:

  • When coating the shrimp, dip into the mixture and also use one hand to sprinkle the flour-coconut mixture
  • Only flip the shrimp once while frying; I like to use a cooking tong with a good grip
  • Serve with a dipping sauce of your choice—you can make your own or I personally enjoy a Jamaican-style Coconut Mango sauce (pictured), which I find in Caribbean specialty stores.

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