Coconut Shrimp Recipe
Jumbo shrimp, coconut crust, sweet coconut cream
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Ingredients
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Shrimp
Breading
Coconut Cream Sauce
Cooking
Method
Preparation of Shrimp
- 1
Clean and Season Shrimp
Peel and devein the jumbo shrimp, leaving the tails on. Rinse under cold water and pat dry with paper towels. Season the shrimp with salt and black pepper.
Breading Process
- 2
Set up Breading Station
In three separate shallow dishes, place the all-purpose flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- 3
Bread the Shrimp
Dredge each shrimp first in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp in the coconut and panko mixture, pressing gently to ensure it adheres.
Coconut Cream Sauce
- 4
Prepare the Coconut Cream Sauce
In a small saucepan, combine the coconut milk, sugar, lime juice, and a pinch of salt. Heat over medium heat until the sugar dissolves, stirring occasionally. Once warm, remove from heat and set aside.
Cooking the Shrimp
- 5
Heat Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove from oil and drain on paper towels.
Serving
- 7
Plate and Serve
Arrange the fried coconut shrimp on a serving platter and drizzle with the coconut cream sauce. Serve hot with lime wedges on the side.