An easy recipe for crispy Coconut Shrimp. Battered in panko and lots of shredded coconut, those shrimp are deep-fried until crispy and golden brown.
Coconut shrimp are clean enough to make, however even simpler to clutter up.
The breading can without difficulty be too candy or too soggy or crush the shrimp entirely. Or, the shrimp can be too small, too rubbery, or even fishy-tasting.
By using notable shrimp and my smooth breading recipe, you’ll be capable of navigate your way to succulent, mouth-watering Coconut Shrimp every time.
First, pick out the excellent possible shrimp you can find. I love the 16/20 count number size this means that 16 to twenty shrimp consistent with pound, around 1 ounce in keeping with shrimp.
I like initially raw shrimp because they cook quickly with out getting overly tough and rubbery. But, I suggest to take the shortcut and buy shrimp which are already peeled and deveined.
Once you’ve thawed your shrimp, make a three-bowl breading station.
1) Flour, salt, and pepper
2) Lightly beaten egg
3) Shredded coconut and panko
I like to apply a aggregate of shredded coconut and panko because it guarantees a crunchier topping and evens out the wonder of the coconut.
Once you’ve breaded your shrimp, truly drop in a deep fryer for about four minutes total. The shrimp cook fast and you just need the whole thing browned and crunchy.
Tropical Dipping Sauce:
5.3 oz non-fats vanilla greek yogurt
1/4 cup overwhelmed pineapple
2 tablespoons sweetened shredded coconut
Pinch of salt
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