Appetizers

French Quarter Coconut Shrimp

French Quarter Coconut Shrimp

shrimp

  • 1 lb (500 g) extra-large shrimp (16–20 count), peeled and deveined, tail on
  • 1/4 tsp (1 mL) salt
  • Pinch freshly ground black pepper
  • Pinch garlic powder
  • 3 eggs, beaten
  • 1 1/2 cups (375 mL) all-purpose flour
  • 2 1/2 cups (625 mL) shredded sweetened coconut

bourbon sauce

  • 1/2 cup (125 mL) bourbon
  • 1/4 cup (50 mL) light corn syrup
  • 2 Tbsp (25 mL) fancy molasses
  • Pinch hot pepper flakes

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Makes 4-6 servings

The Big Easy remains synonymous with hedonism - eating, drinking and flashing strangers for Mardi Gras beads. This New Orleans-inspired combo meets two of those requirements but the third is up to you.

  1. Preheat oven to 400°F (200°C). Spray large rimmed baking sheet with cooking spray.
  2. Season shrimp with salt, pepper and garlic powder. Put eggs, flour and coconut into 3 separate bowls. Dip shrimp into egg, then flour, then again in egg and finally into coconut. Arrange shrimp on baking sheet and bake for 12 to 15 minutes or until golden and crisp.
  3. Arrange on serving platter with bourbon dipping sauce.
  4. To make the sauce, reduce bourbon by one-third in a small saucepan over medium-high heat. Add corn syrup, molasses and pepper flakes. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and transfer to serving dish. Sauce will thicken slightly as it cools.

Cuckoo for Coconuts

If your bowl of coconut starts to clump, sprinkle with 1 Tbsp (15 mL) flour to loosen. Repeat if necessary.