Coconut Shrimp Recipe
panko, coconut, sweet chili
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Ingredients
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Shrimp Preparation
Breading
Dipping Sauce
Cooking Oil
Method
Shrimp Preparation
- 1
Season the Shrimp
In a mixing bowl, add the peeled and deveined shrimp. Season with salt and black pepper, tossing well to ensure the shrimp are evenly coated.
Breading
- 2
Set Up Breading Station
Prepare a breading station by placing three shallow bowls in a row. In the first bowl, add the all-purpose flour. In the second bowl, add the beaten egg. In the third bowl, combine panko breadcrumbs and shredded coconut.
- 3
Bread the Shrimp
Take each seasoned shrimp and coat it in flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll the shrimp in the panko and coconut mixture, pressing gently to ensure the crumbs adhere well. Place the breaded shrimp on a plate.
Cooking
- 4
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles immediately, the oil is ready.
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until the shrimp are golden brown and cooked through. Use a slotted spoon to remove the shrimp and transfer them to a paper towel-lined plate to drain excess oil.
Serving
- 6
Serve with Dipping Sauce
Arrange the crispy coconut shrimp on a serving platter and serve with sweet chili sauce for dipping.
