Crispy Sweet & Savory Coconut Shrimp

Fridays are so predictable. I go to the market with my Mom. On the way we pass by a Red Lobster. We both love the Coconut shrimp; her more so than me. As we approach the Red Lobster I wait for it...”I wish we could go there and eat shrimp mmmm” (Mom). “I know” big sigh (me). I know because she has never, ever not said it as we pass by, not once, ever. I feel like I'm in Groundhog Day the movie, you know the one where Bill Murray has to relive the same day over and over. We are sure to repeat this for who knows how many more years. That’s when I remember the organic coconut flakes we have at home from the Mother Earth Storehouse (one of my favorite places to shop, especially for the bulk herbs and spices) and decide right then and there I am going to make them for her.

They were lightly crunchy, sweetly coconuty, with a hint of warmth. Not exactly like Red Lobster; they stood on their own; there wasn’t a need to compare. My Dad who had already eaten even came out and eagerly sampled some. We were in Coconut shrimp heaven and we didn’t even have to leave home to get there! My hope is that next Friday when we pass by the Red Lobster things will go differently. Something like this “mmmm I wish you would make those shrimp for us again those were so good!” With no mention of… well you no where!

Crispy Coconut Shrimp
by Reeni

Vegetable or Peanut oil for frying
1 lb. shrimp, cleaned and deveined (I used 26/30 size)
1 cup ice cold club soda
2/3 cup rice flour
½ cup cornstarch
1 egg, beaten
½ teaspoon sea salt
1/4-1/2 teaspoon Peperoncino or cayenne (adjust to your preference or omit entirely)
2 and 2/3 cup sweetened coconut flakes

1.Whisk together club soda, rice flour, cornstarch, egg, salt and cayenne until smooth.
2.Add 2/3 of the coconut and mix well.
3.In a shallow dish put the remaining two cups of sweetened coconut.
4.Dip the shrimp by the tail into the batter then roll in coconut. Place on tray until all are battered.
5.Fry in 2 inches of vegetable or peanut oil for 5-7 minutes, depending on their size, until they turn a golden brown, and float to surface of oil.
6.Set on paper towels to absorb excess oil.
7.Serve with Pineapple Dipping Sauce or your own favorite sauce.

Pineapple dipping sauce
by Reeni

¼ cup mayonnaise (like Hellman’s or Best Foods)
2 tablespoons duck sauce
2 tablespoons mango jam
1 tablespoon lemon juice
1 tablespoon pineapple juice
½ cup crushed pineapple
1/3 teaspoon fine sea or Himalayan salt
1/8 teaspoon Peperoncino or cayenne pepper

Whisk everything together except pineapple in a small bowl until combined. Stir in pineapple. Chill until served.