This recipe was pretty easy but in order to get that crispy breaded coating you need to follow the steps. I use to combine or skip steps because I was lazy and they never turned out quite right. You will need a bowl of tempura flour (or regular flour), a bowl with one whisked egg, and a plate with a mixture of coconut flakes and panko bread crumbs. I also won’t tell you how to serve it as a side dish, main dish, appetizer, or something. If it were up to me, I’d just make a pound of shrimp and eat that for dinner.
Coconut & Panko Fried Shrimp (serves 2-4)
- 1 pound of de-veined, butterflied shrimp
- 1 cup of tempura flour
- 1 egg
- 1 cup of panko bread crumbs
- 1 cup of coconut flakes
- 3 cups oil
- De-vein and butterfly 1 pound of shrimp. Basically that means slitting both sides of the shrimp, one side should have the poop tract and the other side would butterfly the shrimp in half. Pour 1 cup of tempura flour in bowl, whisk one egg into another bowl, and combine 1 cup of panko crumbs with 1 cup coconut flakes on a plate.
- Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in panko/coconut mixture, set aside. Halfway through this process, heat 3 cups of oil on medium high on your stove. Use a small pot deep enough so the shrimp are fully covered in oil, assuming you don’t own a deep fryer. If your stove knob goes up to 10, set it to 8.
- Place 4-5 shrimp in at a time. Too many will cause the oil to either bubble over or the oil temp to go down, something bad always happens when I do too much too fast. When shrimp is golden brown, use tongs or wire mesh to scoop up onto plate lined with paper towel to drain.
This is how I served mine, with a side salad: