Coconut Shrimp Po Boys

 I love coconut and I think it's safe to say peoole either have a love or hate relationship with it. Not only do I like the taste, but the sheer vertility is just magical. You can use it in various forms in multiple ways - I'm talking coconut milk, oil, flour, water, cream, flakes you name it.

This recipe uses 3 of those forms - flour, cream and flakes to make one of the most famous sandwiches in the American South - the po boy! A delicious yet simple sandwich stuffed with fried shrimp, lettuce, tomato, pickles, and topped with an aioli, what more do you need? You can make them at home easy, with the infusion of some coconut to give a unique flavour. Try it out!

Ingredients

1/2 lb. shrimp, skin and tail removed, deveined

1/4 cup + 1-2 teaspoons old pay seasoning

3 eggs

1 cup coconut flour

2 cups shaved coconut

2 tablespoons coconut cream

1/2 cup mayonnaise (low sodium)

3-5 coco bread pockets/ sub rolls/ whatever bread rolls you have

1 cup lettuce, shredded

Video Tutorial

Instructions

Step 1

Pat your shrimp dry and season with old bay, set aside.

Step 2

Heat some oil to fry you shrimp ( the amount will depend on the size of your pot, use about 1 quart/ 4 cups to start). Watch carefully so it does not burn.

Step 3

While your oil heats up, prepare your shrimp. In 3 separate bowls, line up the coconut flour, the beaten eggs and the coconut flakes. Pat your shrimp dry, then systematically dip them in the flour, eggs, and coconut, set aside. Make sure as much of the surface is covered. ( You can use one hand for the eggs, the other for the flour and flakes to avoid clumping.)

Step 4

Once the oil is ready, get to frying! Do so in batches if necessary  you don’t overcrowd the pot. Place the coated shrimp in the hot oil and cook for about 4-5 minutes. When browned, scoop out and place on a paper towel to soak excess oil. Turn off the heat.

Step 5

To prepare your sauce, whisk the mayonnaise and coconut cream. Add in the old bay tasting along the way, then set aside.

Step 6

Now you are ready to assemble your sandwich! Spread your sauce on the bread/roll. Lay on the lettuce, a few tomato slices, and the fried shrimp on top. Drizzle about a tablespoon of the coconut cream sauce on top.

Serve with pickles, fries, a salad, or whatever!

This recipe was developed as part of the Black Foodie Battle contest, a cooking challenge to make coconut a star of the dish. Check out the full episode and other contestants dishes at  blackfoodie.co.