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Coconut Shrimp with Sweet Potato Apple Pancakes
Ingredients
Sweet potato apple pancakes:
2 medium to 3 large sweet potatoes, peeled and shredded
1 large green apple, shredded with peel on
2 eggs
½ cup flour
¼ cup diced green onion
Salt and pepper to taste
2 tablespoons Irish butter (you can substitute regular butter)
2 to 3 tablespoons canola oi
Honey dipping sauce:
1 cup plain Greek yogurt
2 tablespoons honey
Sliced green onions (white and green parts) for garnish
Shrimp:
1 cup flour
Salt, pepper, garlic powder and nutmeg to taste
3 large eggs, beaten
1 ½ cups sweetened shredded coconut
1 cup finely crushed kettle chips
16 raw large shrimp, tails off and deveined
½ cup canola oil
Preparation
Prepare sweet potato apple pancakes: Wring out the shredded potatoes and apple in a kitchen towel to remove any excess moisture. In a large bowl, mix together sweet potato, green apple, eggs, flour, green onion and spices.
Heat a large nonstick pan over medium heat. Add butter and oil until melted and hot.
Using a ¼-cup measuring cup, transfer pancake batter into the hot skillet, flattening slightly. Cook only 3 pancakes at a time. Flip when bottoms are golden brown, after about 3 to 4 minutes. Then cook until those bottoms are golden brown, another 3 to 4 minutes. After cooking, add a few teaspoons of canola oil if necessary. Transfer to a paper-towel lined plate and keep warm until ready to serve.
While pancakes cook, mix honey dipping sauce: In a bowl, blend yogurt with honey. Garnish with green onions. Serve with sweet potato apple pancakes.
Make shrimp: In a shallow bowl, mix flour with salt, pepper, garlic powder and nutmeg. In another bowl, whisk together the eggs. In a third bowl, mix together the shredded coconut and kettle chips.
To prepare the shrimp, place a large piece of parchment paper on a baking sheet. Place one shrimp in the flour mixture. Shake off any excess and place the shrimp in the egg mixture, shaking off excess egg. Then transfer to the coconut/kettle chip mixture, making sure to press on the ingredients. Place shrimp on the parchment and repeat with remaining shrimp.
To cook shrimp, place a large nonstick skillet over medium heat. Add oil and continue heating until oil is hot. Note: I stuck the handle of a wooden spoon into the oil; it was ready when small bubbles appeared around the handle.
Cook shrimp, about 5 at a time, about 2 ½ minutes, flipping halfway through. You want them to be a darker golden brown. Place on a paper towel-lined plate until all shrimp are cooked.
To serve, place 4 shrimp on a plate with 2 sweet potato apple pancakes. Serve with a nice dollop of honey dipping sauce.
Heat a large nonstick pan over medium heat. Add butter and oil until melted and hot.
Using a ¼-cup measuring cup, transfer pancake batter into the hot skillet, flattening slightly. Cook only 3 pancakes at a time. Flip when bottoms are golden brown, after about 3 to 4 minutes. Then cook until those bottoms are golden brown, another 3 to 4 minutes. After cooking, add a few teaspoons of canola oil if necessary. Transfer to a paper-towel lined plate and keep warm until ready to serve.
While pancakes cook, mix honey dipping sauce: In a bowl, blend yogurt with honey. Garnish with green onions. Serve with sweet potato apple pancakes.
Make shrimp: In a shallow bowl, mix flour with salt, pepper, garlic powder and nutmeg. In another bowl, whisk together the eggs. In a third bowl, mix together the shredded coconut and kettle chips.
To prepare the shrimp, place a large piece of parchment paper on a baking sheet. Place one shrimp in the flour mixture. Shake off any excess and place the shrimp in the egg mixture, shaking off excess egg. Then transfer to the coconut/kettle chip mixture, making sure to press on the ingredients. Place shrimp on the parchment and repeat with remaining shrimp.
To cook shrimp, place a large nonstick skillet over medium heat. Add oil and continue heating until oil is hot. Note: I stuck the handle of a wooden spoon into the oil; it was ready when small bubbles appeared around the handle.
Cook shrimp, about 5 at a time, about 2 ½ minutes, flipping halfway through. You want them to be a darker golden brown. Place on a paper towel-lined plate until all shrimp are cooked.
To serve, place 4 shrimp on a plate with 2 sweet potato apple pancakes. Serve with a nice dollop of honey dipping sauce.