I probably shouldn’t admit this, but I could eat these all night.
These shrimp are a little bit sweet and a little bit spicy. Their crisp coconut coating is made with eggs and sour cream, a combination that keeps them ridiculously moist.
Because you butterfly the shrimp, then stand them on end, they also make an impressive opener for a holiday feast.
Serve them as an appetizer, or go nuts and double the recipe to make it a main course.
Vote Hungry Mouse!
OK, so here’s the deal.
This is my entry in the Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Yep, the same folks who hosted last year’s Triple Churned Challenge.) I’ll have three more posts coming: one for an entree, one for a dessert, and a wrap up.
For the Showdown, Kraft invited me and 2 other bloggers to duke it out. Picture American Idol meets Iron Chef and you’ve kind of got the idea. (Our secret ingredient? Breakstone’s Triple Churned Sour Cream.)
The participating bloggers have a chance to win a cash prize (1st place is $350, 2nd place is $250, and 3rd place is $150).
Enter to win!
As part of the Holiday Showdown, you can enter win a handful of different prizes. If you enter, you’ll have a chance to win a $50 gift card (one winner each week).
You’ll also automatically be entered to win a grand prize of $2,500!
Sound enticing? I thought it might. Click here to enter to win. You can go back and vote and enter every day!
Alrighty, to the ovens!
Sweet & Spicy Coconut Shrimp
1 lb. large shrimp (21/25 count), peeled (leave the tail on), deveined & butterflied
½ cup flour
2 – 3 cups sweetened, flaked coconut
1 Tablespoon chili flakes
1 teaspoon parsley flakes
1 teaspoon kosher salt
1 cup Breakstone’s sour cream
2 extra-large eggs
Serves 4-6 as an appetizer
Preheat your oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
Set up your dredging station
Toss the flaked coconut, chili flakes, parsley, and kosher salt in a medium-sized bowl. Set aside.
Put the flour in a medium-sized bowl. Set aside. Your counter should look kinda like this at this point:
Prep the shrimp
Rinse your shrimp and pat them dry with paper towels. If you didn’t buy butterflied shrimp, here’s how to do that.
Grab a shrimp.
With a small, sharp knife, slit the shrimp down its back, cutting about halfway through. (If your shrimp weren’t deveined prior to purchase, you’ll want to yank out the black stuff you see when you make this cut. This is the shrimp’s intestinal track, and you never want to serve it. It’s perfectly edible, but a lot of folks will balk at it.)
And…voila! One butterflied shrimp. Repeat with the rest of the shrimp.
Once you’ve butterflied all your shrimp, grab one by the tail and dip him in the flour. You want to coat all the shrimp except for the tail shell.
Give him a quick shake over the bowl to knock off the excess.
Again, holding him by the tail, dip the floured shrimp into the egg mixture.
Holding him by the tail, drop the coated shrimp in the flaked coconut, and roll him around until he’s completely coated.
When he’s coated in coconut, set him down on your prepared sheet pan, butterflied end down. His tail should curl up and over his body.
Repeat with the rest of the shrimp.
Roast the shrimp
Roast the shrimp in your pre-heated, 425-degree oven for about 15-17 minutes.
When done, yank the pan out of the oven. Cool for 5 minutes on the pan, then serve immediately.
When they’re done, the shrimp will be crisp and lightly browned, on both the top and the bottom.
Now, these are great as is. If you’d like to serve them with a sweet dipping sauce, try warmed apricot preserves. For a more savory sauce, serve with equal parts light soy sauce and grated ginger.
Keep the cooked shrimp for up to one day in the fridge. Honestly, though, they’re best when they’re hot out of the oven.