
Coconut Shrimp
Gourmet shrimp, coated in coconut and accompanied by chipotle mayonnaise and maple syrup, the perfect bite for your holiday events or as an easy appetizer to prepare and serve at your receptions!



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Ingredients
Shrimp :
- 1 lb (450g) raw peeled shrimp 16-21
- 125 ml (½ cup) all-purpose flour
- Salt and pepper from the mill
- 2 beaten eggs
- 250 ml (1 cup) shredded unsweetened coconut
- 60 ml (¼ cup) canola oil
Chipotle Mayonnaise:
- 125 ml (½ cup) mayonnaise
- 7.5 ml (½ tbsp) chipotle
- 15 ml (1 tbsp) maple syrup
- Salt and pepper from the mill
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Preparation
- Mix all the sauce ingredients and set aside.
- Coat the shrimp, one at a time, in the flour, then in the eggs, then in the coconut.
- In a deep skillet, heat the oil over medium-high heat and cook the shrimp for 1 minute on each side or until cooked through and golden brown.
- Place on absorbent paper. Serve with chipotle mayonnaise.
For the adventurers
Notes and tips
Add 60 ml (¼ cup) of chopped fresh coriander to the chipotle mayonnaise.
“Ready to receive” tip
This recipe can go straight from the freezer to the pan. In a covered skillet, heat 45 ml (3 tbsp) of the canola oil over low heat, add the shrimp, cover and cook gently, turning occasionally, for 20 minutes or until the shrimp are heated through.