Posted by eyupp on May 10, 2017May 4, 2022

The word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp.” Some countries use the word “prawn” exclusively for all shrimp.

Preparing the shrimp for consumption usually involves the removal of the head, shell, tail and “sand vein”. There are many ways to cook shrimp. Standard methods of preparation include baking, boiling, broiling, sauteing, frying and grilling. Cooking time is delicate for shrimp, and they are at their best when not overcooked.

A healthy food, shrimp is low in calories and high in levels of omega-3, calcium, iodine, and protein. Shrimp is also known to be considered good for the circulatory system.

Popular North America Shrimp Dishes:

• Seafood Gumbo: A stew or soup that probably originated in southern Louisiana during the 18th century. Seafood gumbo typically consists of a strongly flavored stock, shrimp and crab meat (sometimes oysters), a thickener, and seasoning vegetables. Gumbo is often categorized by the type of thickener used: okra, the Choctaw spice, file powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.

• Shrimp Cocktail: The Golden Gate was the first to serve this .50 cent shrimp cocktail in 1959. It is now a Las Vegas cliché. Called the “Original Shrimp Cocktail” on the menu, it is a favorite among tourists as well as the locals. The original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce.

• Shrimp DeJonghe: A specialty of Chicago, it is a casserole of whole, peeled shrimp blanketed in soft, garlic, sherry-laced bread crumbs. It is served as an appetizer or a main course. It originated in the late 19th or early 20th century at the DeJonghe’s Hotel and Restaurant.

• Shrimp Scampi: This dish has its own day on April 29 and is cooked in butter, garlic, lemon juice and white wine.

Shrimp and other shellfish are among the most common of food allergens.

COCONUT SHRIMP

YIELD: 6 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 20 MINUTES

You won’t believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

INGREDIENTS:

2 cups vegetable oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
Sweet chili sauce, for serving

DIRECTIONS:

Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside.
Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately with sweet chili sauce, if desired.