Coconut Shrimp Recipe
Tastes Like it Came From a Restaurant
Your guests will be very impressed when you make this Coconut Shrimp Recipe for them.
This is a delicious way to eat shrimp. They're coated in Panko bread crumbs and sweet shredded coconut, then dipped in either a sweet or spicy sauce.
The trick to getting the coating to stick to the shrimp is to first dust them with flour. Then you dip them in an egg and milk mixture, then you coat them with the Panko bread crumbs and coconut. The reason for dusting the shrimp with flour first is because egg won't stick to the raw shrimp. However, egg will stick to flour. So it is important to do this in the right order.
If you are not serving them right away then keep them in a warm oven.
Coconut Shrimp
Ingredients:
- 1 pound shrimp - shelled but leave tail on
- 1/2 cup all purpose flour
- 1 egg
- 2 tablespoons milk
- Salt and pepper
- 1/2 cup Japanese panko bread crumbs
- 1/2 cup sweetened coconut flakes
- Oil, for frying
Preparation:
- With a small knife you are going to butterfly the shrimp by slicing down deep at the middle of the back of the shrimp, do not cut all the way through, then open them up (see photos below) Discard the black vein if there is one.
- Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and milk in the second.
- Combine the panko crumbs and coconut flakes in the third dish.
- Heat 2 inches of oil in a frying pan over moderate heat until thermometer registers 350°F.
- As the oil is heating, coat the shrimp by dipping the shrimp on both sides in the flour and shaking excess off.
- Next dip in the egg/milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
- Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides.
- Serve with your favorite sauce or try the Pina Colada Dipping Sauce shown below.
Pina Colada Dipping Sauce
Ingredients:
1/3 cup sour cream
1/3 cup crushed pineapple (drained)
1/2 cup Coco Lopez (Cream of Coconut)
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Preparation:
Mix ingredients together and serve with Coconut Shrimp
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"Once, during prohibition, I was forced to live for days on nothing but food and water." – W. C. Fields
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