Coconut Shrimp

By bonitariley

Ingredients

• 2 cups vegetable oil
• 1 cup Panko bread crumbs
• 1 cup unsweetened shredded coconut
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• Sweet chili sauce, for serving

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from damndelicious.net

Preparation

Step 1

You won’t believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

I’m not the biggest fan of coconut but oddly enough, I am obsessed with coconut shrimp. I’ve only had it a few times because it’s always a bit pricey at the restaurant and I can’t stand having to pay an arm and a leg for something I could easily make right at home. Plus, the homemade version is always a million times better, right?

I’ve actually been wanting to make coconut shrimp for several months now but Jason was never available as my “official” hand model. He’s at school 14 hours a day, including the weekends, but earlier this week, he told me he could write his final paper at home. So I scurried out of the house for that emergency grocery run, scored some gorgeous shrimp and hurried home to fry these babies before the sun went down.

Now this recipe comes together very easily and quickly in a simple 4-step process. The flour mixture, the egg mixture, the coconut breadcrumb mixture and then into the oil. That’s it! It’s a 20 minute process altogether – easy peasy, right?

Just make sure you have that sweet Thai chili sauce ready to go because once these babies are fried, you won’t want to wait a single second before devouring them. They are unbelievably crispy with that wonderful coconut crunchiness, and with the sweet Thai chili sauce, it was absolute perfection.

You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

2 large eggs, beaten

Heat vegetable oil in a large skillet or Dutch oven over medium high heat.

In a large bowl, combine Panko bread crumbs and shredded coconut; set aside.

Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.

Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

It sure does work with chicken. Make a dipping sauce with orange marmalade, a little bit of dijon mustard and a little white wine vinegar.

Oh and a few shakes of red pepper flakes in the marmalade sauce.

sally @ sallys baking addiction

You should try it. It’s very light and has a much higher smoke point than most other oils (about 450 degrees) which means less free radicals, and it can be used several times before it needs to be replaced. It is what EVERYTHING was fried in back in the 70s before soybean oil hit the market, and it doesn’t impart a coconut taste to everything either.

I want to make these but only have sweetened coconut. Will that work? It’s what I use when I make coconut chicken strips.

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