Gold Coast Coconut Shrimp (6) (regional) Recipe
Make Gold Coast Coconut Shrimp (6) (regional) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Breading
Frying
Dipping Sauce
Method
Preparation
- 1
Marinate the Shrimp
In a large bowl, combine the coconut milk, lime juice, garlic powder, and salt. Add the shrimp and toss to coat. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Breading
- 2
Set Up Breading Station
In three separate shallow dishes, place the all-purpose flour, beaten egg, and a mixture of panko bread crumbs and shredded coconut. This will be your breading station.
- 3
Bread the Shrimp
Remove the marinated shrimp from the refrigerator. Dredge each shrimp in the flour, shaking off any excess, then dip into the beaten egg, and finally coat with the panko-coconut mixture. Ensure each shrimp is well coated.
Frying
- 4
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a small piece of bread into the oil; if it sizzles and browns quickly, it's ready.
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to remove the shrimp and drain on paper towels.
Serving
- 6
Prepare the Dipping Sauce
In a small bowl, pour the sweet chili sauce and serve with lime wedges on the side.
- 7
Serve the Coconut Shrimp
Arrange the fried coconut shrimp on a serving platter and serve immediately with the sweet chili dipping sauce and lime wedges.
