Discover the secret to perfect Coconut Shrimp: Crunchy, flavorful, and indulgent! Dive into this tantalizing recipe and savor the taste of paradise.
Coconut Shrimp
Ingredients
1-pound 16/20 shrimp, tail on
8 ounces panko breadcrumbs
4 ounces shredded coconut
3 large eggs
½ gallon vegetable oil
Sauce
1 cup strained crushed pineapple
1 cup sour cream
1 cup coconut milk
1 tablespoon red pepper flakes (optional)
Method
Make the sauce by mixing the ingredients in a large bowl and set aside in the refrigerator.
Peel, de-vein, and butterfly the shrimp, leaving the tail on
Mix the eggs well to make an egg wash
Set up a breading station with the egg wash and the breadcrumbs
Dip a shrimp in the egg wash, then into the breadcrumbs until the shrimp is completely covered in the breadcrumbs-continue until all the shrimp are covered, and place on a plate or tray
Place the oil in a large stock pot or Dutch oven, and heat until it reaches 350℉
Using the shrimp tail. Gently lower each shrimp into the oil and let go so it starts to fry. Do not crowd the oil. Do about 8 at a time
After the shrimp are cooked, put them on a plate with a paper towel to drain and cover them with a dish towel to keep them warm
Eat immediately with the sauce
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