Coco Crunchy Shrimp Recipe
Jumbo shrimp coated with coconut Panko breading and deep fried until golden brown. Served with a side of mango habanero sauce.
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Ingredients
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Shrimp
Breading
Mango Habanero Sauce
Frying
Method
Preparation of Shrimp
- 1
Season the Shrimp
In a mixing bowl, combine the peeled and deveined jumbo shrimp with salt and black pepper. Toss well to ensure the shrimp are evenly coated with the seasoning. Set aside.
Breading Process
- 2
Prepare Breading Station
Set up a breading station by placing three shallow dishes in a row. In the first dish, add the all-purpose flour. In the second dish, whisk together the eggs and milk until well combined. In the third dish, mix the coconut flakes and Panko breadcrumbs together.
- 3
Coat the Shrimp
Take each seasoned shrimp and first dredge it in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the shrimp in the coconut-Panko mixture, pressing gently to ensure it adheres. Place the breaded shrimp on a plate and repeat until all shrimp are coated.
Mango Habanero Sauce
- 4
Make the Sauce
In a blender, combine the diced mango, finely chopped habanero pepper, lime juice, honey, and a pinch of salt. Blend until smooth. Taste and adjust seasoning if necessary, then transfer to a serving bowl.
Frying Shrimp
- 5
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 6
Fry the Shrimp
Carefully add a few breaded shrimp to the hot oil, ensuring not to overcrowd the pot. Fry for about 2-3 minutes or until they are golden brown and crispy. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining shrimp.
Serving
- 7
Plate the Dish
Arrange the crispy coconut shrimp on a serving platter. Serve hot with the mango habanero sauce on the side for dipping.
