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Shrimp

Panko and Coconut Shrimp with Orange Maple Mustard

Plated Southern Shrimp

See the title of this post?  Really just fancy talk for coconut shrimp that you can get all over the place, but these really are good – especially when you can dip ‘em in some awesome sauce.  The Panko breadcrumbs also are a great addition, coarse and crunchy – they add a great flavor and texture to these delicious morsels.

I don’t know about you, but I’m the type of guy that usually goes into a market with a plan of what I feel like cooking or eating – but I’ve found that these plans can get screwed up thanks to bad looking ingredients or lack of ingredient altogether.  Today was no different, as I was planning on making some salad as the main event of tonight’s dinner, and was going to accompany it with some seafood – salmon or something.

So after becoming fed up with the seafood at the local supermarket, I decided to make the somewhat longer trip over to the local fish monger – New Deal Fish Market in East Cambridge.  The first thing I noticed was that fact that they had some great looking Monkfish, which is pretty hard to find (local markets are AWESOME).  They also had some awesome looking clams, but as you can see from the previous post, that would be redundant. The shrimp also looked great, and were wild and American which is awesome too.  These are the shrimp that you just want to buy.

So salad and shrimp it was – Aimee’s Caesar in this case, which really goes with anything it’s so good (especially when she makes it).  The orange maple mustard is a great accompaniment (original from the fringe of my fridge BTW) – check below for the recipe.  Here’s how the shrimp turned out:

  • 12 (21/lb) Raw Shrimp – Peeled and de-veined, tails on
  • 2 heaping Tbsp. all purpose flour
  • 1 egg
  • 1/2 cup shaved dried coconut
  • 3/4 cup panko breadcrumbs
  • Orange Maple Mustard (see below)

Start with the oil and a heavy bottomed pot – a dutch oven or cast iron skillet (skillet in my case, thanks to Taylor’s Xmas gift).  Heat the oil to 350F, or until you see a tiny bit of current coming from the bottom of the pot.

Set up 3 bowls.  Add the flour to one, the egg to another (scramble it with a little water), and the panko and coconut to another.  Mix the coconut and breadcrumbs together.

Once the Shimp are prepped, start with the flour, coating the shrimp but dusting off any excess.  Take them from the flour to the egg wash to the Panko and into the oil.  Fry, turning once and then move them to a rack or paper towels.

For the Orange Maple Mustard:

  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. orange marmalade
  • 1 tsp. grade A maple syrup
  • 1 to 1.5 tsp. lemon juice (depending on taste)
  • Few drops Tabasco

Mix ingredients together well and serve alongside shrimp.

Discussion

4 comments for “Panko and Coconut Shrimp with Orange Maple Mustard”

  1. Adrian- I have all the ingredients except the shrimp- will get them soon- can’t wait to try this- it looks awesome- Sabrina made it New Years- Love,Mom

    Posted by Lisa | January 5, 2009, 2:40 pm
  2. Adrian,
    I am trying this recipe with a white fish tonight. I think the kids might prefer it over shrimp.I’ll let you know how it works out.
    The shrimp were amazing. Thanks for the recipe.
    xo,
    Sabs

    Posted by sabrina mott | January 5, 2009, 3:22 pm
  3. That looks sooooooo good!

    Posted by syrah | January 5, 2009, 4:40 pm
  4. [...] Chinese coconut shrimp, shrimp coated in coconut flakes and panko, fried and served with a sweet chili mayo sauce. Panko Coconut Shrimp [...]

    Posted by Coconut Shrimp Recipes | January 20, 2009, 11:34 am

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