Coconut Shrimp (improved recipe)

Along with all my new recipes, I am also revising and improving existing recipes for your enjoyment. These are recipes I’ve tweaked over the past few years so I know what works and what doesn’t. Some of these recipes might not have that many tweaks, but have better photos.

I’ve made this coconut shrimp recipe for BBQs, potlucks and parties and it goes within 5-10 minutes each time. It is so simple to make and sometimes I wish my other more complicated and time consuming dishes disappear as fast as this, but in this case simple is better.

I usually make an entire 2 lb. bag of shrimp for a party, but this recipe is only for 12 shrimp, the size of an appetizer for four people. If you are frying multiple batches or doubling/tripling/etc. the recipe, use a slotted spoon to fish out the burned coconut flakes in the oil in between batches. That way the burned coconut doesn’t end up stuck on the new shrimp and giving it a burnt flavor.

I also use enough oil to cover the shrimp halfway on a pan, so I don’t waste a jug of oil by deep frying, although you can if you wish. But my instructions are to do it on a pan because I like to save money and I’m sure most of you do too. Plus, I’ve noticed when deep frying coconut shrimp that I can’t reuse the oil because it has that hint of burnt coconut in the end which gives other food a funny taste, so I have to dump it anyway.

Coconut Shrimp

serves 4

Ingredients:

• 12 large shrimp, peeled and de-veined
• 1/3 cup flour
• 1 egg
• 1/2 cup panko bread crumbs
• 1/2 cup shredded sweetened coconut flakes
• salt to taste

Instructions:

1. Set up a working station with three plates: 1- flour, 2- egg, and 3- combination of equal parts panko and coconut.
2. Dredge the shrimp with flour, dip in egg and then in the panko/coconut mixture. Set aside on plate and repeat until all shrimp are coated.
3. Pour enough oil on a deep skillet until it can cover all the shrimp halfway. Heat to medium high heat. Test the temperature of the oil by dropping a pinch of panko into the oil. If it floats and bubbles gently, it is ready to use.
4. Be prepared to move the heat from medium high to medium to prevent shrimp from burning. Gently place each shrimp into the pan, and fry until bottom is golden brown. Flip and fry other side until golden brown (approximately 2-3 minutes per side). Using tongs or a slotted spoon, remove shrimp onto a cookie rack over a baking sheet and sprinkle salt on top. Cooling on a cookie rack will keep your shrimp from turning soggy as it cools down.
5. Serve with Thai sweet chili sauce.

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Instructions with photos:

Peel and de-vein your shrimp.

Set up a working station with three plates: 1- flour, 2- egg, and 3- combination of equal parts panko and coconut.

Dredge the shrimp with flour, dip in egg and then in the panko/coconut mixture. Set aside on plate and repeat until all shrimp are coated.

Pour enough oil on a deep skillet until it can cover all the shrimp halfway. Heat to medium high heat. Test the temperature of the oil by dropping a pinch of panko into the oil. If it floats and bubbles gently, it is ready to use. Be prepared to move the heat from medium high to medium to prevent shrimp from burning. Gently place each shrimp into the pan, and fry until bottom is golden brown.

Flip and fry other side until golden brown (approximately 2-3 minutes per side). Using tongs or a slotted spoon, remove shrimp onto a cookie rack over a baking sheet and sprinkle salt on top. Cooling on a cookie rack will keep your shrimp from turning soggy as it cools down.

Serve with Thai sweet chili sauce.