This Coconut Butterflied Shrimp Recipe makes a delicious appetizer. When done cooking, place all of the butterflied shrimps around a platter and place a small dish of the dipping sauce in the center. To garnish it, you can surround the bottom of the dish with curly parsley. Just lay your parsley out first, on the plate, with stem ends going toward the center of the plate and place your dish on top of the ends.
1 lb. large raw Shrimp, shelled with tails intact
1 extra large egg
6 Tbsp. milk
1 Tbsp. brown sugar
1/2 cup all purpose flour
1/2 tsp. salt
4 oz. (1 1/3 cups) unsweetened shredded coconut
Vegetable oil for frying
Whisk together the egg, milk and sugar in small mixing bowl until smooth. Gradually whisk in the flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes.
Spread the coconut in a thin layer on baking sheet. Hold Shrimp, one at a time, by it's tail and dip into the batter. Make sure batter coats all surfaces. Hold shrimp above bowl for a minute or gently tap it on side of bowl to remove excess batter. Place Shrimp in coconut. Repeat with remaining Shrimp. Turn each Shrimp in coconut to lightly coat the entire shrimp (except tail). Leave shrimp rest while heating oil.
Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until a few drops of batter dipped in oil sizzle at once. Add Shrimp to skillet, to not crowd skillet - use enough to cover bottom of bottom with room around each shrimp- and fry, turning once, until Shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer Shrimp to paper towels to drain. Fry remaining Shrimp in same manner. Serve hot as an appetizer with a delicious Apricot Honey Mustard dipping sauce.
Recipe for Apricot Honey Mustard Dipping Sauce
1/2 Cup Apricot Preserves
1 tablespoon Honey Mustard
Stir both ingredients together until blended well. Chill until ready to use.