We’ve added curry for additional oomph on this Crispy Coconut Shrimp but when it’s not your factor, add a little bit of your favourite spice. It’s straightforward and scrumptious!
I uncovered a stash of huge shrimp the opposite day and had it in my thoughts to make one thing with them. I’ve a type of fridges with the pull out freezer drawer; you simply by no means know what you will discover in there…am I proper? Fortunately I used to be within the temper to attempt a recipe for Crispy Coconut Shrimp. Good timing.
That recipe was made to be gluten free so I needed to do some additional analysis to get a recipe utilizing panko that are bread crumbs with gluten. In doing so I seen that each recipe was just about similar of their elements and determined to not mess with success…somebody certainly knew this dish higher than me so I solid forward.
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I’m so grateful I solely cooked half of that stash. Now, I gained’t go as far as to say they had been unhealthy however they had been certain bland. I had thought that solely a half teaspoon of salt was fairly light-handed contemplating it was a pound of shrimp and fairly a little bit of different elements. The coating included flour, eggs, coconut and panko and I want I had gone with my first instincts and upped the salt a bit. However past that?
Crispy Coconut Shrimp nonetheless wanted one thing else. The tasteless wasn’t simply from lack of salt so I attempted a second time and got here up with a winner. I don’t typically undergo a number of trials with recipes I’m engaged on however this time I’m grateful I did…the trouble was minimal however the finish outcome was vastly improved.
Past doubling the salt, I made a decision that I needed to ditch the notion of unsweetened coconut and use a sweetened model whereas additionally including each curry and garlic powder to the combination. The massive distinction?
The primary batch of Crispy Coconut Shrimp wanted the Chili Sauce to be good and the 2nd didn’t…the coconut taste was extra pronounced and the addition of only a little bit of spice actually pumped up the quantity. I can’t say it tasted like curry or garlic however it certain tasted good!
I began with a smallish quantity…you would possibly attempt including a bit extra of the curry should you actually like that taste, I most likely will too the subsequent time I make it! Listed here are the elements I used for my ultimate dish (ingredient listing and directions at backside of put up):
- 1/2 cup All Function Flour
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/4 tsp freshly floor black pepper
- 1/2 tsp salt
- 2 eggs
- 1 Tbsp water
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 lb uncooked shrimp peeled with tails on
- Oil for frying – I used canola oil flavored with 2 Tbsp of butter; butter is optionally available
- Candy Chili Dipping Sauce (I used Mae Ploy; however it’s additionally optionally available)
- Lemon Wedges…I prefer to spritz only a trace of recent juice on the shrimp after which garnish every serving with a lemon wedge.
Don’t let the frying enterprise for Crispy Coconut Shrimp scare you off both; a little bit of oil in a skillet and it was fast and straightforward. I do like so as to add a little bit of butter or ghee to my oil once I fry one thing so as to add only a contact of taste. Attempt it, you would possibly prefer it too.
Crispy Coconut Shrimp are supposed to be an appetizer however fairly frankly…with some rice and a easy salad it turned dinner. I do love small bites for dinner however it’s often at a restaurant when my pals and I order a number of appetizers. This time we did it at dwelling and I like to recommend you do the identical!
Extra Shrimp Dishes
PIN IT! ‘Crispy Coconut Shrimp’
Crispy Coconut Shrimp
Crispy Coconut Shimp is seasoned with a touch of curry for a very divine appetizer or gentle meal.
- 1 cup sweetened coconut grated
- ¾ cup panko breadcrumbs
- ½ cup all function flour
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ¼ teaspoon freshly floor black pepper
- ½ teaspoon salt
- ¾ cup panko bread crumbs
- 1 cup sweetened shredded coconut
- 2 eggs
- 1 tablespoon water
- 1 lb uncooked shrimp peeled with tails on
- Oil for frying – I used canola oil flavored with 2 Tbsp of butter; butter is optionally available
- Candy Chili Dipping Sauce I used Mae Ploy; however it’s additionally optionally available
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Preheat oven to 300F
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Line a big rimmed baking sheet with parchment paper and place the grated coconut on it in single layer.
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Place the baking sheet within the heart of the oven for 5 minutes, take away from the oven and stir them round and bake for as much as 5 extra minutes till they’re a really gentle golden coloration and utterly dry (watch rigorously). Take away from oven and let cool.
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Combine the cooled coconut with the panko in a shallow bowl.
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Combine the flour, curry powder, garlic powder, salt and pepper in one other shallow bowl.
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Beat the eggs and water collectively in a 3rd bowl.
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Add about 1/2 inch of oil, together with the butter if utilizing, to a big heavy bottomed pan resembling a forged iron skillet and warmth till rippling.
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Arrange a dipping station with the three bowls on this order; first the flour, then the eggs and final the panko and coconut combination.
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Maintain the shrimp by the tail and dip it within the order of the bowls; first flour, shaking off extra, then eggs, then the coconut/panko mixture (sure I ensure that to pile it on!).
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Fry the shrimp in small batches, about 2-3 minutes per aspect, being cautious to not crowd the pan.
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Cowl a plate with paper towels; take away the shrimp from the pan with tongs and let drain on the paper towels. Let cool for a minute and serve heat.
Use massive shrimp for this recipe!
Diet Information
Crispy Coconut Shrimp
Quantity per Serving
% Each day Worth*
* % Each day Values are based mostly on a 2000 calorie food regimen.
