Page 15 - Gather The Art of Shared Plates Holiday Cookbook 2021
P. 15
Baked Coconut Shrimp
Ingredients Instructions
2 cups Vegetable Oil 1. Heat vegetable oil in a large skillet or Dutch
oven over medium high heat.
1 cup Panko Bread Crumbs
2. In a large bowl, combine Panko* bread
crumbs and shredded coconut; set aside.
1 cup Ambrosia Unsweetened Shredded
®
Coconut 3. Season shrimp with salt and pepper, to taste.
Working one at a time, dredge shrimp in the
1 lb Medium Shrimp, peeled and deveined flour, dip into the eggs, then dredge in the
coconut mixture, pressing to coat.
Ambrosia Kosher salt
®
4. Working in batches, add shrimp to the Dutch
oven and fry until evenly golden brown and
Freshly Ground Black Pepper, to taste crispy, about 2-3 minutes. Transfer to a paper
towel-lined plate.
½ cup All-Purpose Flour
5. Serve immediately with sweet chili sauce!
2 Large Eggs, beaten
Mae Ploy™ Sweet chili sauce, for serving
Coconut
In a season, a single coconut palm may yield 20-150 mature fruits.
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