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!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | heaping, Panko or bread crumbs |
| 1/2 cup | heaping, unsweetened dessicated flaked coconut |
| 1/2 pound | Tiger shrimp peeled, deveined, but leave tails intact |
| 2 | eggs, beaten |
| 2 tablespoons | sugar |
| oil, for deep frying | |
| Spicy Tartar Sauce Dip | |
| 1/2 cup | mayonnaise |
| 1/2 tablespoon | chili sauce |
| 1/2 tablespoon | finely minced onion |
| 1/2 tablespoon | finely chopped celery |
| squirt of lemon juice | |
Directions:
Mix the panko and coconut flakes in a shallow bowl. Set aside.
Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
Heat up your deep fryer to 350 Degree F.
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 step 2 to 3 above for the remaining shrimp.
When the deep fryer is ready, drop each shrimp gently into the oil. Fry until both sides turn golden brown.
Transfer the shrimp out with a slotted spoon, onto a serving ware lined with paper towels.
Serve immediately with the Spicy Tartar Sauce.
Source: https://rasamalaysia.com/coconut-shrimp/2/
