Coconut Shrimp Recipe
Jumbo coconut-encrusted shrimp, lightly fried, accompanied with a piña colada dipping sauce and dusted with toasted coconut
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Ingredients
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Shrimp
Dipping Sauce
Garnish
Method
Shrimp Preparation
- 1
Prepare the Breading
Set up a breading station with three shallow dishes: one with flour (mixed with salt and pepper), one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- 2
Bread the Shrimp
Dip each shrimp first in flour, shaking off excess, then in the egg, and finally in the coconut-panko mixture, pressing gently to adhere.
Frying
- 3
Heat the Oil
In a large skillet or deep fryer, heat oil over medium heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Fry the shrimp in batches, avoiding overcrowding, for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
Dipping Sauce Preparation
- 5
Mix the Sauce
In a bowl, whisk together coconut cream, pineapple juice, lime juice, honey, and a pinch of salt until smooth.
Serving
- 6
Plate and Garnish
Arrange the fried shrimp on a serving platter, sprinkle with toasted coconut flakes, and serve with the piña colada dipping sauce on the side.
