Coconut Shrimp

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on March 26, 2011...

Every year when Lent rolls around, I rediscover seafood a little bit. I’m a seafood fan all year round, but I tend to forget about it in the winter when I’m far from the ocean, and I’m thinking about heartier meals. And then along comes Lent, deep in the doldrums of February and March with its fish-on-Friday tradition and forces me to change things up.  I like the tradition, because we are not just sacrificing meat -we could just have pizza after all- but we are getting a glimpse of the lighter, sunnier food to come. With the winter we have had, we could all use a little reminder that the sunshine will return, and from a culinary point of view, coconut shrimp is like a Caribbean getaway. You can even blend up a little rum drink, if you haven’t given it up for Lent.

A couple of tips on buying shrimp:

1.  Shrimp are categorized by how many make up a pound. Medium shrimp like those in my pictures are sold as 26/30, meaning 26 to 30 shrimp per pound. You can use any size you like, but that will give you an idea of how much shrimp you’ll need to buy.

2.  Most shrimp is imported from Thailand or Vietnam, but I was able to find wild Gulf shrimp on sale at Whole Foods. I think it’s worth paying a little extra if you can find them.  We all know that the Gulf fishermen could use our support after the last few years, and the fact that the shrimp are domestic and wild means we can have confidence in their quality.

3. Don’t buy pre-cooked shrimp. Beyond that, it’s up to you if you buy shelled or not, or frozen or thawed. This is where I try to save a little money by buying what’s on sale.

4. As with any seafood, don't be shy about asking the people behind the fish counter any questions you have about buying or preparing your shrimp. They are very knowledgeable and can answer your question no matter how dumb it may seem to you. (The same goes for the meat department, by the way. I ask them really stupid questions all the time, and they’re always very patient and helpful. Make use of this resource.)

The recipe:

1 Lb. shrimp, thawed, shelled and deveined

1/2 cup flour

2 eggs (or 3 egg whites)

1/2 cup  breadcrumbs, either regular or Panko (or crushed rice crackers if you don't do gluten)

1/2 cup shredded coconut

Salt

Pepper

Crushed red pepper (optional)

Garlic or onion powder (optional)

Preheat oven to 425 degrees. Set out three shallow bowls or dishes, and line a baking sheet with parchment or foil. Put the flour in the first bowl and beat the eggs in the second. In the third bowl, combine the rest of the ingredients and taste to balance out the seasonings. Dip each shrimp into the flour, then the egg, then the breading mixture and place it on the baking sheet. Once all of the shrimp are coated, bake for 15 minutes. Serve with dipping sauce as an appetizer, or over rice or salad for an entrée.

Note: If you like a thicker coating, keep the seasoned breadcrumbs and the coconut separate. Dip the shrimp into the egg, then the breadcrumbs, then the egg again, then the coconut. I think the process is too messy to do it this way, but it will give you a thicker breading.