CT LIVE!: Pan-Fried Coconut Shrimp with Roasted Corn and Papaya Salsa - NBC Connecticut
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CT LIVE!: Pan-Fried Coconut Shrimp with Roasted Corn and Papaya Salsa

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    NEWSLETTERS

    CT LIVE!: Coconut Shrimp & Corn and Papaya Salsa

    Food writer and cook Kelly Vaughan showed us how to bring the tropics to New England with this simple meal. (Published Monday, Oct. 8, 2018)

     

    ¼ cup all-purpose flour
    1 egg, beaten
    ½ cup panko breadcrumbs, lightly toasted
    ½ cup unsweetened shredded coconut, lightly toasted
    Salt and Pepper
    Vegetable oil, for pan frying
    1. Preheat oven to 350 degrees. On a large sheet pan lined with parchment paper, spread out panko breadcrumbs and coconut. Toast for 5 minutes, until lightly golden brown. Let cool.
    2. Create a breading assembly line—on a large plate, dump flour. In a small bowl, beat one egg. On a separate large plate, pour the toasted panko and coconut.
    3. Dip one shrimp in flour, until all except the tail is coated in flour. Then, dip the shrimp in the egg. Finally, coat shrimp in panko and coconut. Set aside and repeat the process until all shrimp are coated.
    4. Heat a large frying pan over medium heat. Pour vegetable oil until the bottom of the pan is covered. Once oil is heated, carefully place approximately five shrimp in the pan, being careful not to overcrowd. Fry for approximately two minutes until one side is golden brown then turn with tongs. Fry for another minute then place on an absorbent paper towel. Repeat until all shrimp are fried.
    5. Serve warm with charred corn and papaya salsa.

    Pan-Fried Coconut Shrimp

    (Serves 4)

    • 1 lb. raw, peeled, and de-veined jumbo shrimp, tail on (16-20 ct.)
    • ¼ cup all-purpose flour
    • 1 egg, beaten
    • ½ cup panko breadcrumbs, lightly toasted
    • ½ cup unsweetened shredded coconut, lightly toasted
    • Salt and Pepper
    • Vegetable oil, for pan frying

    1. Preheat oven to 350 degrees. On a large sheet pan lined with parchment paper, spread out panko breadcrumbs and coconut. Toast for 5 minutes, until lightly golden brown. Let cool.

    2. Create a breading assembly line—on a large plate, dump flour. In a small bowl, beat one egg. On a separate large plate, pour the toasted panko and coconut.

    3. Dip one shrimp in flour, until all except the tail is coated in flour. Then, dip the shrimp in the egg. Finally, coat shrimp in panko and coconut. Set aside and repeat the process until all shrimp are coated.

    4. Heat a large frying pan over medium heat. Pour vegetable oil until the bottom of the pan is covered. Once oil is heated, carefully place approximately five shrimp in the pan, being careful not to overcrowd. Fry for approximately two minutes until one side is golden brown then turn with tongs. Fry for another minute then place on an absorbent paper towel. Repeat until all shrimp are fried.

    5. Serve warm with charred corn and papaya salsa.

     

    Roasted Corn and Papaya Salsa

    (Serves 4)

    • 5 ears (approximately 2 cups) of corn, hulled and kernels cut off the cob
    • 1 papaya, peeled and diced small
    • 1 shallot, diced small
    • 1 lime (approximately 1 Tbsp.), juiced
    • 2 tsp. cilantro, minced
    • Extra-virgin olive oil
    • Salt
    • Freshly cracked black pepper

    1. Preheat oven to 425 degrees.

    2. Peel the husk away from each cob of corn. Cut off about 1” on the bottom of each cob to create a flat surface. Stand cob up straight and cut corn off from each side.

    3. Pour cut corn on a small sheet tray. Drizzle with olive oil, salt, and cracked black pepper. Roast for approximately 15-20 minutes, turning occasionally to prevent burning and ensure even browning.

    4. Once corn is fully roasted, cool for 5-10 minutes.

    5. Using a vegetable peeler, peel skin from papaya and discard. Cut into small cubes and place in bowl.

    6. In a bowl, gently mix corn, papaya, shallot, lime juice, and cilantro. Season with salt and pepper accordingly. Serve at room temperature with coconut shrimp or tortilla chips.