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Coconut Shrimp
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Coconut Shrimp

Coconut shrimp is easy to make and takes two basic ingredients: coconut & shrimp. This coconut shrimp recipe yields the crispiest coconut shrimp ever!

Coconut shrimp is one of my favorite appetizers, especially the ones served at Red Lobster.

Recently, there is a new takeout place near my neighborhood that sells all sorts of popular items—Korean BBQ ribs, japchaetonkatsu, and coconut shrimp. I have fallen in love with its coconut shrimp and have been packing them for lunch, at least twice a week. The coconut shrimp is unlike others that I have tried before—the shrimp has a juicy sweet taste that bursts in my mouth and the coating is crispy, airy, without being greasy.

Coconut Shrimp

While I love going there for my coconut shrimp fix, it’s quite expensive as the $12 lunch box gets me only 4 shrimp. So, I decided to just make my own. I used tiger shrimp, which is ideal for coconut shrimp because of the texture, but I find the frozen tiger shrimp pretty tasteless sometimes. To sweeten up my coconut shrimp, I added some sugar into the beaten egg, which is for the dipping of the coconut shrimp before coating with the panko and coconut flakes. To make the coconut shrimp extra crispy, I dipped the shrimp into the beaten egg and the coating twice. The end result is an amazing serving of coconut shrimp—plump, juicy, crispy, with a tint of sweetness. I made spicy tartar sauce as the dipping sauce.

Coconut Shrimp

I asked my nanny to taste the goods, and she said that it’s the BEST coconut shrimp that she has ever tasted. She immediately asked for my coconut shrimp recipe. Try it yourself, coconut shrimp makes a great party food that is sure to please.

RECIPE HERE: Coconut Shrimp

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Coconut Shrimp

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Coconut Shrimp Recipe

Serves 2 as a snack | Cook Time: 20 minutes

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:
  1. Mix the panko and coconut flakes in a shallow bowl. Set aside.
  2. Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
  3. Heat up your deep fryer to 350 Degree F.
  4. 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.
  5. 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.
  6. Repeat step 2 to 3 above for the remaining shrimp.
  7. When the deep fryer is ready, drop each shrimp gently into the oil. Fry until both sides turn golden brown.
  8. Transfer the shrimp out with a slotted spoon, onto a serving ware lined with paper towels.
  9. Serve immediately with the Spicy Tartar Sauce.

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