Shrimp is a popular shellfish in the summer at the shore. Shrimp has protein, vitamin B12 and selenium in high levels so it’s high in nutrient value. Coconut is high in fiber and also has Vitamin C and many B vitamins along with lots of minerals including iron. This week’s Memorial Day Celebration Menu includes my Hawaiian Coconut Shrimp with a Peach Dipping Sauce. The breading has bread crumbs, coconut and Chinese 5 Spice Blend. Chinese 5 Spice is a blend of anise, cinnamon, cloves, ginger, and star anise. This shrimp recipe makes a good appetizer because it is light and easy to handle. I recommend purchasing fresh peeled and deveined shrimp for this dish, but frozen works, too. Serve this shrimp appetizer warm with the peach dipping sauce.
Ingredients
-
Assemble breading station -
- Make peach dipping sauce
Instructions
- Set up a breading station for the shrimp - Pour bread crumbs into a medium sized bowl and sprinkle with salt, pepper and five-spice powder. Stir well with fork. Add coconut to bowl and toss together with fingers. Next, in a second bowl add egg whites and beat with a fork. Pour shrimp into a large bowl and dry them with a paper towel. Begin breading shrimp. First, dip shrimp in egg whites, then coat them with the coconut breading. Place breaded shrimp on paper towels after dipping in batters.
- Heat up Skillet with oil - Place several new paper towels down on the countertop next to your stovetop to drain shrimp on. Using a large skillet heat up grapeseed or peanut oil on medium high heat. Using tongs, drop shrimp into heated oil and fry for 3-4 minutes on first side, turn over and finish frying another couple of minutes. The shrimp should look golden brown. Place shrimp on paper towels to drain. Serve immediately with sauce.
-
Make peach dipping sauce - In small bowl mix peach preserves, honey and chili sauce with a whisk. Place in small bowls for dipping shrimp.
