Name: La Pergola Ristorantes Torpedo Breaded Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 24 each large shrimp (16–20 count), peeled and deveined, tails on; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.75 cups all-purpose flour; 2 each large eggs; 2 tbsp water; 1 cups panko breadcrumbs; 1 cups sweetened shredded coconut, finely shredded; 2 cups vegetable oil (for frying); 4 each lime wedges (for serving); 0.5 cups sweet chili sauce (store-bought); 1 tbsp rice vinegar; 1 tbsp fresh lime juice; 0.5 tsp fish sauce; 1 clove fresh garlic, minced; 1 tbsp fresh cilantro, finely chopped; 0.25 tsp red chili flakes (optional, for extra heat)

Method

Shrimp and Breading

Prep shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein, leaving the tails on for a 'torpedo' presentation. Lightly butterfly each shrimp by slicing about two-thirds through the back so it lays flatter (optional).

Season

In a bowl, toss the shrimp with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder until evenly coated.

Set up dredging stations

Place the flour in a shallow dish. In a second shallow bowl, whisk together the 2 eggs and 2 tbsp water until smooth. In a third shallow dish combine the panko and shredded coconut, mixing thoroughly so the coconut is evenly distributed.

Bread the shrimp

Working in batches of 6–8 shrimp, dredge each shrimp first in flour, shaking off excess, then dip into the egg wash, then press firmly into the panko-coconut mixture to coat completely. Place breaded shrimp on a baking sheet in a single layer while you finish the rest.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a breadcrumb sizzles and browns in about 30 seconds when tested.

Fry shrimp

Fry the shrimp in batches so the oil temperature holds. Fry 3–5 minutes per batch, turning once, until the breading is golden brown and the shrimp are opaque and cooked through. Do not overcrowd. Use a slotted spoon or tongs to transfer shrimp to a wire rack set over a baking sheet or to paper towels to drain briefly.

Keep warm

If cooking multiple batches, keep finished shrimp warm in a 200°F (95°C) oven on the wire rack while you fry remaining shrimp so they stay crisp.

Serve the shrimp immediately with lime wedges and the prepared zesty Thai sweet chili sauce. Squeeze lime over shrimp if desired.

Zesty Thai Sweet Chili Sauce

Combine 1/2 cup sweet chili sauce, 1 tbsp rice vinegar, 1 tbsp fresh lime juice, 1/2 tsp fish sauce and 1 minced garlic clove in a small bowl. Stir until smooth.

Taste and adjust: add 1/4 tsp red chili flakes for extra heat if desired, and stir in 1 tbsp finely chopped cilantro for freshness. Let the sauce sit at room temperature for 10 minutes to allow flavors to meld before serving.