Crispy Coconut Shrimp with Smashed Taters
Summer nights and shrimp dinners — is there really anything better? This light and tropical dinner is best enjoyed on a deck or patio with a colorful cocktail! If you’re scared of peeling and deveining your own shrimp, pre-cooked and peeled frozen shrimp work just as good here, just make sure not to cook them as long so they don’t get rubbery (a horrible word when referencing your food… but it happens). I decided to take an asian spin with mine, but get creative with sides and sauces and serve with whatever you’re feelin’! Bon appetit, my loves.
What You Need:
For The Shrimp
4-6 shrimp per person (fresh or frozen)
1 cup shredded UNSWEETENED coconut
1 cup panko bread crumbs
2 eggs
1 cup all-purpose flour
Veg or canola oil
1/2 cup thai sweet chili sauce for drizzle or dipping (optional)
For the Smashes Taters
6-8 small gold yukon potatoes
1 tbsp olive oil
1/2 stick salted butter
2 tbsp finely chopped garlic
Goat cheese
Chives or scallion greens
Salt n pepp
Make It Happen:
If necessary, peel and devein your shrimp.
Pre-heat the oven to 425 and prep a baking sheet with foil and a drizzle of olive oil.
Prep a large skillet with veg or canola oil (fill the pan to about 1/2 inch of the oil).
Place potatoes in a large pot and cover with cold water. Bring to a boil and let cook for 15 minutes.
Once the potatoes are softened, place onto the olive oil lined baking sheet.
Olive oil the bottom of a drinking glass and gently smash down each of the potatoes — just so they are “smushed”, not completely “mashed”.
Melt the butter in a small bowl and mix in the minced garlic. Brush each potato with the garlic butter mixture and put in the oven for 20-25 minutes, or until cooked through and crispy.
Now start your shrimp! Bring the skillet of oil to medium heat.
Prepare your dredging station: one bowl for the flour, one bowl for the beaten eggs, and one slightly larger bowl for the panko/coconut mixture.
Lightly coat the shrimp in the flour, then the beaten egg, then then coat with the panko/coconut mixture, and gently lay into the hot oil. Cook for 3 minutes on each side or until deep golden brown.
After frying, transfer each shrimp to a paper towel-lined plate to rest before serving.
Serve warm with a drizzle of thai sweet chili sauce on the shrimp and goat cheese, scallion greens, salt & pepper on the taters! Enjoy!
