Peachy the Magazine Holiday 2016 - Page 67

FOOD + ENTERTAINING Holiday Delights COCONUT SHRIMP Makes 18 The shrimp, which can be baked or fried, are delicious when served with a lime garlic aioli. Add curry or other spices to change it up. Japanese breadcrumbs and shredded coconut give the shrimp a crispy, crunchy crust. Baking instructions: Bake at 400 degrees for approximately 5 minutes per side depending on size of shrimp. Frying instructions: 1 teaspoon salt Pour enough peanut oil into large skillet to reach depth of ¼ inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. ¼ teaspoon freshly ground black pepper Arrange shrimp on platter and serve warm. ¾ cup panko (Japanese breadcrumbs)* ½ cup unsweetened shredded coconut** 2 teaspoons finely grated lime peel 2 large eggs 18 uncooked large shrimp, peeled, deveined, tails left intact Peanut oil (for frying) Line a baking sheet with parchment paper. Mix panko, coconut, lime peel, salt and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with one shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. *Available in the Asian foods section of some supermarkets and at Asian markets. **Available at some supermarkets, specialty foods stores and natural foods stores. Recipe courtesy of Lora Zarubin, Bon Appetit February 2010 NOTE Prepare up to 4 hours ahead. Cover and chill until time to bake. HOLIDAY 2016 65