Coconut Shrimp W/ Sweet Tropical Dipping Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is my attempt to recreate a wonderful shrimp appetizer from a Bistro in St. Charles, MO called The Grappa Grille. The shrimp are yummy, but the sauce is yummier! Ingredients:
3 lbs large shrimp (u/20) |
3 eggs |
1 tablespoon water |
1/2 cup flour |
2 -3 cups flaked coconut |
3/4 cup canola oil |
12 ounces vanilla yogurt |
8 ounces soft cream cheese |
1/4 cup clear grape juice |
3 tablespoons honey |
1/8 cup sweet chili sauce |
Directions:
1. Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
2. Prepare the shrimp, leaving the tails on.
3. Mix the water with the eggs.
4. Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
5. Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
6. Serve with the dipping sauce.
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