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Epicurious

Cashew and Coconut Shrimp

By Patricia Heaton

4.1

(4)

Cashew coconut shrimp on two plates with a dipping sauce.
Photo by Ed Anderson

This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.

Recipe information

  • Yield

    Makes 18 shrimp, for 4 to 6 appetizer servings

Ingredients

1/2 cup mango peach jam
2 tablespoons white vinegar
1/4 teaspoon red pepper flakes, or to taste
3/4 cup raw cashews
3/4 cup panko bread crumbs
3/4 cup shredded, unsweetened coconut
1/2 cup all-purpose flour
1/2 teaspoon sea salt
Freshly ground black pepper
1 pound large shrimp (this will be about 18), shelled and deveined
Canola oil
2 large eggs, lightly beaten

Preparation

  1. Step 1

    Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.

    Step 2

    Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.

    Step 3

    In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.

    Step 4

    In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.

    Step 5

    Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.

    Step 6

    Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.

    Step 7

    Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.

Image may contain: Patricia Heaton, Human, Person, Food, and Meal
From Patricia Heaton's Food for Family and Friends © 2018 by Patricia Heaton. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsShrimpShellfishSeafoodCashewNutCoconutFruitMainStarterDinnerFryFood ProcessorHarper CollinsCookbooks

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