In my last post, I mentioned I have been experimenting with coconut oil which I received from Tropical Traditions. Recently, I keep seeing coconut oil featured in various blogs. Though it got a bad rap in the past, this was due its hydrogenated form. Virgin coconut oil is now the darling child in some health food circles. It is said to be the healthiest of oils promoting heart health, aiding in weight loss, and supporting proper thyroid function, among other benefits. Though it is high in saturated fat, not all saturated fats are created equal apparently.
And quite frankly, coconut oil tastes good. I think if you’re planning on cooking or baking anything with coconut, using coconut oil in place of the oil or fat (it is a great vegan ingredient in pastries, replacing lard and butter) will only enhance the flavor.
I tested this theory out by frying some sesame and coconut crusted shrimp in coconut oil. The result was wonderful: crispy, crunchy, nutty shrimp having a rich coconut flavor. The coconut oil was light, not heavy.
Though I try not to deep fry too much, this dish is worth it for a special occasion. I think it’s going to make an appearance on Father’s Day this weekend. 🙂
Sesame Seed Coconut Crusted Shrimp
¼ cup sesame seeds
¾ cup unsweetened dried coconut
15-20 large shrimp, peeled and deveined with tails on
¼ cup flour
2 egg whites, lightly beaten
Coconut oil for frying
- Mix sesame seeds, coconut, and pinch of salt together in a shallow bowl. Set aside.
- Dredge shrimp in flour, shake off excess, then dip in egg white. Coat in sesame seed and coconut mixture. Set aside.
- Heat a large skillet with coconut oil about 1 inch deep. Test oil by dropping in a shred of coconut. If it sizzles immediately, oil is ready – about 350 F. Fry shrimp on each side for about 30 seconds until opaque. Drain on a plate lined with paper towels. Serve immediately.