Passion Fruit Coconut Shrimp

Even if you don't like coconut it is hard to not enjoy the great flavor of coconut shrimp.  While they may be great at a restaurant, it is hard to know what kind of ingredients that go into making them.  Are they grabbed straight from the freezer and made with a laundry list of ingredients to keep them fresh?   This recipe only uses a few ingredients, and the hardest part is keeping your hands clean during the breading process.  This recipe uses our Pastamore Passion Fruit White Balsamic Vinegar mixed into the egg wash for a subtle sweet flavor.

Ingredients:   serves 3-4
.5 lb - fresh shrimp
2 cups - unsweetened, shredded coconut
1 Tbsp - Pastamore Passion Fruit White Balsamic Vinegar
1 cup+ - flour (rice flour is acceptable)
2 - large egg
As needed - sunflower oil
To taste - salt

Directions:
1.  Remove shells from shrimp, retaining the tails on the shrimp if desired.  Cut along the back of the shrimp with a sharp knife and devein as needed under running water.  Pat dry with a paper towel.

2.  Heat a medium frying pan on the stove over medium heat.  Add enough oil to cover half way up the shrimp.  While the pan is heating, prepare the breading station.  Place the flour into one bowl, the egg in another, and the shredded coconut into a third bowl.  Whisk the egg until beaten.  Continue whisking while slowly drizzling in the Pastamore Passion Fruit White Balsamic Vinegar.

3.  Use a thermometer to ensure that the oil is 350º F.  Adjust the heat as needed.  Cook the shrimp in batches.  First, dip the batch of shrimp into the flour.  Shake off excess flour and place into the egg wash and coat evenly.  Move the shrimp into the shredded coconut and generously cover.  Shake off excess, and then add the shrimp into hot oil.  Turn once during cooking (2-3 minutes) or until the first side is golden brown.  Cook the second side until a nice color is achieved.

4.  Remove the shrimp from the oil and place into a mixing bowl.  Season with salt, tossing to ensure even coverage.  Place onto a towel to absorb excess oil.  Serve while hot.