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Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer | rasamalaysia.com

Coconut Shrimp

Coconut shrimp – the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer.

Prep time:

Cook time:

Total Time:

Ingredients:

1 heaping cup Japanese panko or bread crumbs
1/2 heaping cup unsweetened dessicated coconut flakes
1/2 lb. Tiger shrimp, peeled, deveined, but leave tails intact
2 beaten eggs + 2 teaspoons sugar
Oil for deep-frying

Spicy Tartar Sauce Dip

1/2 cup mayonnaise
1/2 tablespoon chili sauce or to taste
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
Squirt of lemon juice

Method:
Preheat the deep fryer to 350 Degree F.

Mix the panko and coconut flakes in a shallow bowl. Set aside. Mix all the ingredients in the Spicy Tartar Sauce together. Stir to combine well. Set aside.

Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.

Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Tartar Sauce.

Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer | rasamalaysia.com

Coconut Shrimp

Coconut shrimp – the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer.

Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer | rasamalaysia.com

Coconut shrimp is one of my favorite appetizers. There is nothing not to love about crispy and crunchy breadcrumb coated shrimp, coated with sweet coconut flakes. While you can make baked coconut shrimp, nothing beats the deep-fried versions.

Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer | rasamalaysia.com

Coconut shrimp can be quite expensive and you get only a few of them in each serving. To fix my craving, I developed this amazing recipe at home. For the best result, use tiger prawn or jumbo shrimp. To sweeten up my coconut shrimp, I added some sugar into the beaten egg, which is for dipping the shrimp before coating with panko breadcrumbs and coconut flakes. The end result is an amazing serving of coconut shrimp that is better than any restaurants—plump, juicy, crispy, with a tint of sweetness. Bon appetit!

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Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer | rasamalaysia.com

Coconut Shrimp

Coconut shrimp – the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer.

Prep time:

Cook time:

Total Time:

Ingredients:

1 heaping cup Japanese panko or bread crumbs
1/2 heaping cup unsweetened dessicated coconut flakes
1/2 lb. Tiger shrimp, peeled, deveined, but leave tails intact
2 beaten eggs + 2 teaspoons sugar
Oil for deep-frying

Spicy Tartar Sauce Dip:

1/2 cup mayonnaise
1/2 tablespoon chili sauce or to taste
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
Squirt of lemon juice

Method:
Preheat the deep fryer to 350 Degree F.

Mix the panko and coconut flakes in a shallow bowl. Set aside. Mix all the ingredients in the Spicy Tartar Sauce together. Stir to combine well. Set aside.

Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.

Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Tartar Sauce.

Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer | rasamalaysia.com

  Yum

Coconut Shrimp Recipe

Serves 2 | Prep Time: 10 Mins | Cook Time: 10 mins

Ingredients:

1 heaping cup Japanese panko or bread crumbs
1/2 heaping cup unsweetened dessicated coconut flakes
1/2 lb. Tiger shrimp, peeled, deveined, but leave tails intact
2 beaten eggs + 2 teaspoons sugar
Oil for deep-frying

Spicy Tartar Sauce Dip

1/2 cup mayonnaise
1/2 tablespoon chili sauce or to taste
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
Squirt of lemon juice

Method:

Preheat the deep fryer to 350 Degree F.

Mix the panko and coconut flakes in a shallow bowl. Set aside. Mix all the ingredients in the Spicy Tartar Sauce together. Stir to combine well. Set aside.

Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.

Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Tartar Sauce.

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