Susie, I've made this one a number of times.

Home Cookin Chapter: Recipes From Thibeault's Table

Coconut-Crusted Fried Shrimp
============================

24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying)
Pineapple-Apricot Salsa
. Butterfly shrimp, cutting each more than halfway through toward outward
curve (do not cut shrimp in two). Open each shrimp (as for book) and
press slightly to flatten. Mix cornstarch, salt and cayenne in medium
bowl. Place coconut in pie dish. Beat egg whites in another medium bowl
until frothy. Dredge shrimp in cornstarch mixture; shake off excess.
Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp
over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat
to 350°F. Working in batches, add shrimp to hot oil; deep-fry until
cooked through, about 1 minute. Using tongs or slotted spoon, transfer
shrimp to paper towels to drain. Arrange shrimp on platter. Serve with
Pineapple-Apricot Salsa for dipping.
PINEAPPLE-APRICOT SALSA

1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili
1 small garlic clove minced
Toss all ingredients in small bowl to blend. Season with salt and
pepper. (Can be made 1 day ahead. Cover and chill.)
Makes about 1 3/4 cups

Note: Original recipe called for 1/2 cup of apricot jam/jelly. I left
it out because the pineapple was sweet enough.
.

Edited from: Bon Appétit

Different sauce

Made a sauce out of hellmans, sour cream, garlic lime, hot fresh green
or red chili pepper and some mango chutney to serve with them instead
of the pineapple salsa.

WOW they look great!!

Now I have both sweetened flake coconut as well as unsweetened flake. I bought the unsweetened on a whim thinking it was used in the recipe.

As for the sauce I cheated and bought a store made indian dipping sauce made with ginger and plum.
On another note-Wegmans has a nice selection of Indian foods but I have no idea where to start??

Thanks!
Susie

I made this recipe for lunch today. This was my first time working with raw shrimp... I usually buy the ones that are already cooked and peeled. Now I know why! These shrimp were quite a chore to peel and devein. I followed the shrimp recipe exactly, but modified the sauce recipe a bit. I didn't want it to be spicy, so I just used pineapple, apricot preserves (couldn't find jelly), and a little lime juice. I had it with wild rice and it was a great lunch! I'd encourage anyone who is curious to give it a try.

I've never made it but I did try it last weekend at a steak house. Ewww, I didn't like it, and I love shrimp! For some reason (don't know why) I thought it would be savory- not made with sweetened coconut and a sweet batter. Everyone else liked it so I'm sure it's just me. But I am tempted to try making it with unsweetened coconut and cayenne pepper for a more savory taste. I did like the crunch the coconut added to the shrimp.
Di

I rarely make fried foods so here's my grilled version:

GRILLED CURRIED COCONUT SHRIMP

2 lbs. medium shrimp
1 cup moist shredded coconut

Marinade:
1/4 cup olive oil
1/4 cup lime or lemon juice
1 Tbs. curry powder
1 tsp. chopped fresh mint or 1/4 tsp. dried
1/4 tsp. crushed red peppers
1 small onion, grated

Shell, devein, wash and dry shrimp with paper towels.

Combine marinade ingredients and pour over shrimp in a non-metallic container. Marinate in refrigerator at least 3 hours or overnight.

Drain shrimp and thread on skewers. Reserve marinade.

Grill over hot coals for 4 minutes, turning to brown evenly. After 4 minutes, remove skewers from grill. Brush shrimp with reserved marinade and roll each skewer in plate of shredded coconut. Return to coals and grill another minute, turning, just long enough to toast coconut.

I also don't care for the coconut shrimp made with sweetened coconut. I really like this recipe and have made it numerous times.

Coconut shrimp with plum sauce

Sauce:

1 asian pear or golden delicious apple, peeled cored and finely chopped
1/4 c plum sauce
1 tbsp rice vinegar
1 tsp packed light brown sugar
1 tsp each minced fresh ginger and red giner (the pink stuff in jars)

1 lb med raw shrimp
1/2 tsp salt

batter:

1 c flour
1 tsp baking powder
1 tsp sugar
1/2 tsp curry powder
1/8 tsp cayenne

2/3 c water
1/3 coconut milk

1 c unsweetened grated coconut
oil for frying

combine sauce ingredients and cover and chill til ready to serve.

Peel shrimp, leaving tails on, butterfly and remove veins. Rinse and dry shrimp with paper towels and toss with salt. In Med bowl combine dry ingredients for batter. Add the water and coconut milk and stir until smooth. Holding shrimp by tail, dip in batter and then press in coconut to coat all sides. Place in single layer on baking pan. (may be prepared four hours ahead). Heat oil to 340 -350F. Add shrimp a few at a time and fry until golden about two minutes. Drain on paper towels and keep in 200F oven until ready to serve, while others are cooking.

Shelley S.

Your food always looks magazine beautiful Ann :)

Hey Susie!

This is too late for your dinner last night, but the coconut shrimp that is used in the soup I made for the holida lunch is pretty easy (and quite good) not to menion healthy!

Alexa

Carrot Ginger Soup with Coconut Roasted Shrimp
HEALTHY
ACTIVE TIME: 30 MIN
TOTAL TIME: 45 MIN
SERVES: 6
The Good News A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat.
ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper
directions
Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
NOTES One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.