Wednesday, April 7, 2010

Coconut Shrimp with Southwestern rice

A couple of weeks ago I was craving shrimp, but I did not just want boring shrimp with cocktail sauce. I love trying new recipes, especially if they are easy ones. In another life I am supposed to be a chef, but in this life, I will stick to simple cooking. On the menu was coconut shrimp with southwestern rice and a side of asparagus. I was going for a zesty southwestern dish, so that is how I came up with the coconut shrimp and rice. As for the asparagus, that was just something I had on hand and it adds color! Why not?

My starting recipe was one I found on Food Network, this is usually my default Web site to start looking for delicious dishes. When I find a recipe, I usually end up adding and subtracting ingredients or I combine multiple recipes. Here is what you need for my coconut shrimp recipe...
  • Canola oil for frying (or anyone you have on hand)

  • 1/2 cup seasoned crushed croutons (or bread crumbs)

  • 1/2 teaspoon salt

  • 2 pinches ground cayenne pepper

  • 1/2 teaspoon of cinnamon

  • 1/2 teaspoon of garlic powder

  • 1/2 teaspoon of ginger

  • 1 cup shredded coconut

  • 2 egg whites

  • 1 lime

  • 1lb large fantail shrimp, deveined and peeled

  • The recipe online calls for Chinese Five Spice and that can be used instead of all the spices I used, I just did not have Five Spice.

    Directions -

    Heat oil over medium heat.

    Mix coconut, bread crumbs and all spices together in a bowl.

    Lightly beat the egg whites. Dip shrimp in the egg whites, then dredge shrimp in coconut mixture.

    Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.

    So simple! Next, you can bake or cook your asparagus and season with salt and pepper to taste. If you want to add a southwestern or yellow rice, be sure to start cooking it on the oven before the coconut shrimp, so it is all ready to serve at the same time!

    Eat and enjoy.

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