Coconut Shrimp

My boyfriend, Stephen, and I went to Chicago this last weekend. And for all four days, he was so understanding of me having to 'inspect' restaurant menus before choosing a place to eat. I got so frustrated having to do this for breakfast, lunch and dinner, but he was so patient and let me decide where to eat for every meal. It's those little things that remind me how lucky I am to have him, and why I don't mind making him meals that I can't eat.


Coconut Shrimp
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1 lb shrimp, tail-on
Salt and pepper
Ground red pepper, to taste
1/3 c flour
1 egg
2 c sweetened shredded coconut
Vegetable oil

Fill a large skillet with a half inch of vegetable oil, preheat over medium-high heat. Place flour in a small bowl. Beat egg with 1 teaspoon of water in a small bowl. Place coconut in a large plate. Season shrimp with salt, pepper and ground red pepper. Holding each shrimp by the tail, coat it in flour. Then coat each shrimp with egg. Finally, coat the shrimp with coconut, pressing in the coconut to make sure that it sticks. Fry shrimp for 2 minutes per side, or until golden brown and cooked through.