Description
I’ve made this coconut shrimp recipe for BBQs, potlucks and parties and it goes within 5–10 minutes each time.
Ingredients
- ⅓ cups Flour
- 1 whole Egg
- ½ cups Panko Bread Crumbs
- ½ cups Sweetened Shredded Coconut Flakes
- 12 whole Large Shrimp, Peeled And Deveined
- 1 dash Salt (and More To Taste)
- Oil, For Frying
Preparation
Set up a working station with three plates: one with flour, another with beaten egg, and a third with the panko mixed with coconut. Dredge 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.
