Tropical Coconut Shrimp Hawaiian Appetizer
Fresh seafood is served everywhere in Hawaii and the tropical flavor of coconut in the recipe reminds you that this food really does come from a sweet paradise. For an extra special Hawaiian appetizer, try using sugar cane skewers in place of ordinary bamboo skewers.
Fish and seafood are major components of the food of Hawaii simply because the islands are surrounded by seas rich with life. (Because fish is very fresh in Hawaii, items like sushi and marinated raw tuna are also very common parts of Hawaiian cuisine.)
20 large shrimp, peeled and deveined
2 cups shredded coconut
3 eggs, beaten
2 tablespoons coconut milk
1 cup flour
3 tablespoons garlic powder
Directions: 1. Blend garlic powder with flour. In a separate bowl, beat eggs with coconut milk.
2. Preheat grill to medium high heat.
3. Dredge shrimp in flour mixture and shake off excess flour. Next, dip shrimp in egg mixture and then coconut and lay on a sheet pan.
4. Grill shrimp until they are golden brown and serve immediately. Be careful that the coconut does not burn. Serve these Hawaiian appetizers hot with a spicy dipping sauce, like sriacha.
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