Royal Coconut Sesame Shrimp Print Email

3 cups coconut flakes, lightly toasted
1/2 cup white sesame seeds
3-4 TBS black sesame seeds (optional)
1 cup Panko breadcrumbs
1/2 cup cornstarch
2 pounds Florida Royal Red Shrimp, or other Gulf of Mexico shrimp
4 egg whites, well beaten, or 3 eggs
oil for frying
Tom Douglas’ Tokyo Rub (Rubs with Love)
-or fine sea salt, white pepper, and pinches of cayenne to taste

Heat a large heavy skillet over medium high to high heat, when hot; add coconut, shaking and stirring pan attentively to toast evenly. When nicely toasted, immediately scatter on granite or a cutting board to cool completely.

Toss toasted coconut with sesame seeds and panko, season with one tablespoon of Tom Douglas’ Tokyo Rub, or to taste with a combination of salt, pepper and pinches of cayenne to taste. Season the cornstarch with 1 teaspoon of Tokyo Rub, or with fine sea salt and pepper. Beat egg whites until frothy. Set up a breading line in this order: peeled shrimp, cornstarch, egg, coconut crumbs, and a platter.

With one hand, dredge shrimp in seasoned cornstarch and dip in egg; drain off excess egg and drop in coconut crumbs. With the other hand, coat shrimp well in crumbs and place on awaiting platter. Repeat with all shrimp.

Deep fry at 320-350 degrees until golden brown, about 60 seconds, and drain on a rack. Serve as soon as possible sprinkled with pinches of Tokyo Rub and your favorite sauces. I suggest Thai Chilli, Sweet & Sour, or Peanut Sauce. – Chef Michaelangelo (mick) Rosacci, --

Chef’s Note: Can also be pan or oven fried.