Coconut Shrimp Recipe
Discover how to make the perfect coconut shrimp recipe with our easy, step-by-step guide. Delightful and crispy!
Equipment
- Large mixing bowl
- Whisk
- Deep fryer or large, heavy skillet
- Slotted spoon
- Paper towels
- Measuring cups and spoons
Ingredients
- 20 pieces Large shrimp peeled and deveined
- 1 cup Shredded coconut
- 1 cup Panko breadcrumbs
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch
- 2 Eggs beaten
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Sweet chili sauce for dipping
Instructions
Step 1 – Prep the Shrimp
- Rinse the shrimp under cold water and pat dry with paper towels.
- Season the shrimp with salt and pepper.
- Note: Ensuring your shrimp are dry before coating will help the mixture stick better!
Step 2 – Mix Dry Ingredients
- In a shallow bowl, combine the flour, cornstarch, and a pinch of salt and pepper.
- Fact: Cornstarch is a genius ingredient that helps create an extra crispy coating!
Step 3 – Dredge and Coat
- Dip each shrimp into the flour mixture, then into the beaten eggs, and finally coat thoroughly with a mix of panko and shredded coconut.
- Warning: Avoid overcrowding the shrimp when frying to keep them from sticking together.
Step 4 – Fry to Perfection
- Heat oil in the fryer or skillet to 350°F (175°C).
- Fry the shrimp in batches until golden brown, about 2 to 3 minutes.
- Remove with a slotted spoon and drain on paper towels.
Step 5 – Serve with Style
- Serve the coconut shrimp hot with a side of sweet chili sauce for dipping.
- Tip: Garnish with a sprinkle of chopped cilantro or a wedge of lime for that extra zing!
Notes
- Ensure the oil is hot enough before frying to prevent the shrimp from absorbing too much oil and becoming greasy.
- You can bake the shrimp at 400°F for about 10 minutes for a healthier version, though they won’t be as crispy.