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Coconut Shrimp

Yield

2 people

Time

20 mins

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The best and crispiest coconut shrimp recipe with jumbo coconut shrimp that is better than Red Lobster. This easy recipe takes 20 mins and budget-friendly.

Ingredients

– 1 cup Japanese panko (preferred or breadcrumbs) – ▢1/2 cup sweetened dessicated coconut flakes – ▢1/2 lb. jumbo shrimp or tiger prawn, peeled, deveined,tail on – ▢2 beaten eggs ( + 2 teaspoons sugar) – ▢oil for deep-frying Spicy Tartar Sauce (Dipping Sauce): – ▢1/2 cup mayonnaise – ▢1/2 tablespoon chili sauce or to taste – ▢1/2 tablespoon finely minced onion – ▢1/2 tablespoon finely chopped celery – ▢1 squirt lemon juice

Step 1

– Preheat the deep fryer to 350°F (176°C).

Step 2

– 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.

Step 3

– 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 a second coating.

Step 4

– 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.

Step 5

– 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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RASA MALAYSIA

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