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RECIPE

Coconut Shrimp Recipe

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Coconut Shrimp

from Chef John Palacio, Porter's Steakhouse at the Read House

Ingredients:

16/20 jumbo shrimp

6 oz coconut shrimp

3 eggs

Generous amounts of flour

1 ½ cups of coconut flakes

¾ cup Panko (bread crumbs)

Fry oil

 Directions:

Mix egg and coconut milk together in a medium sized bowl.  Mix the Panko bread crumbs with coconut   in a separate bowl.   Dredge shrimp in the flour, then put it in the coconut milk-egg mixture.  Then bread the shrimp in the panko mixture and fry until golden brown.    Keep oil at about 325 degrees.

Honey Dijon Sauce

½ cup mayo

¾ pound of Dijon mustard

3 cups of honey

Combine all ingredients until well-mixed.

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