Coconut Shrimp Plate Recipe
Five pieces of breaded coconut shrimp with teriyaki chicken
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Ingredients
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Coconut Shrimp
Teriyaki Chicken
Method
Coconut Shrimp Preparation
- 1
Prepare the Shrimp
In a shallow bowl, season the all-purpose flour with salt and black pepper. In another bowl, beat the eggs. In a third bowl, place the coconut flakes.
- 2
Bread the Shrimp
Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally coat with the coconut flakes. Ensure each shrimp is well-coated.
- 3
Fry the Shrimp
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded shrimp in batches and fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
Teriyaki Chicken Preparation
- 4
- 5
Cook the Chicken
Heat a skillet over medium heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until the chicken is fully cooked and has a nice glaze.
- 6
Serve
Once cooked, remove from heat and slice the chicken. Garnish with chopped green onions and sesame seeds.
