The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients
For the Shrimp:
1 pound raw large shrimp, peeled and deveined with tails attached
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten until smooth
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
3-4 tablespoons cooking oil (coconut oil preferred for enhanced flavor)
1 tablespoon finely chopped cilantro (optional for garnish)For Dipping Sauce
3 tablespoons Thai chili sauce
6 tablespoons orange, peach, or apricot jam
2 tablespoons mayonnaise (for spicy aioli variation)
1 teaspoon Sriracha (for spicy aioli variation)Equipment Needed
3 shallow bowls for coating station
Large skillet or deep fryer
Tongs for flipping
Paper towels for draining
Plate for serving
People want golden, sweet and crunchy coconut shrimp when that’s what they crave — the kind of crowd-pleasing finger food that vanishes from serving platters at astonishing speed. This recipe with luscious coconut, which balances out the faint sweet and slightly salty flavor of the fish is a must-have: guests devour it! The process of preparation is still blissfully straightforward and fast, so it’s convenient for either extravagant hors d’oeuvres or filling-a-hole entrees. Whether with an Asian feast of shrimp mei fun or a fancy party of appetizers, to include in an elaborate spread, part of the pageant: the ahi sushi tower.
How Do You Make Perfect Coconut Shrimp at Home?
Perfecting coconut shrimp is a three-step process, which includes coating raw, large shrimp in seasoned flour mixture, plunging it into beaten eggs and dredging it through Panko breadcrumbs and sweetened shredded coconut. Heat oil to medium and fry the shrimp in batches 2-3 minutes per side or until golden brown and crispy. Serve hot off the griddle with thai chili sauce or jelly! The secret to success is using large uncooked shrimp, keeping the oil temperature up and not crowding the pan while frying.
About Coconut Shrimp
This is a special recipe with lot of coconut added as the sweet one goes perfectly with the bit saltiness of fresh shrimp and ulu. Home cooks will also revel in the contrast of textures from this dish — because those shrimp stay juicy and plump on the interior, while the outer crust remains beautifully crisp without an ounce of grease thanks to some crafty breadcrumb-coating strategy. The coating is a simple three step process: you dunk each shrimp into the flour first, then into the egg, and follow this up by generously covering it with a mixture of coconut and Panko breadcrumbs just before doing the final fry.
Choosing the Right Shrimp
Those who seek optimal results will take it from there, purchasing fresh large shrimp raw and already peeled but with tails on. These tails are what make the coconut shrimp so easy to prepare, dredge and pick up with your fingers as one-bite food at any party. Get large shrimp, because they will shrink as they cook. Although frozen cooked shrimp (thawed, of course) work well here, they may taste a bit overcooked because you are in reality cooking already-cooked seafood twice. For the very best, of course you’ll want to begin with fresh raw shrimp.
Coating Process
To ensure the coating sticks properly throughout cooking, home cooks should follow these three essential steps carefully. The Flour Mixture stage allows the egg to stick firmly to each shrimp piece. Next, the Beaten Eggs stage allows the coconut mixture to adhere beautifully to the surface. Finally, the Coconut Breadcrumbs stage provides the main flavor profile and satisfying crunch everyone loves. Always mix the coconut thoroughly with Panko breadcrumbs because without this combination, the coconut coating becomes much more likely to fall off during the cooking process.
Key Ingredients
Coconut Selection
Savvy cooks opt for sweetened shredded coconut, with no big holes between the pieces. The organic sugar that’s naturally-occurring on these coconut shreds caramelizes so beautifully as it bakes, and becomes a crunch, almost-candy coating. Unsweetened coconut should work as a substitute, but you’ll miss out on the natural sweetness and some of that nice crispiness that distinguishes this dish.
Breadcrumbs
Panko breadcrumbs prove superior to regular breadcrumbs for this particular recipe every time. Made from specially prepared crustless bread and coarsely ground into light, airy, large flakes, Panko consistently stays much crispier because it doesn’t absorb nearly as much grease during the frying process.
Mayonnaise for Sauce
Kewpie mayo works excellently alongside sweet chili sauce and Sriracha, creating a perfect flavor harmony, though any preferred brand works just fine for most palates. However, experienced cooks should avoid using Miracle Whip since it’s far too sweet for this particular purpose and will overpower the delicate flavors.
Instructions
First, set up three separate bowls for the coating station: combine flour, salt, and pepper in one bowl; beat eggs thoroughly in the second bowl; and combine Panko and coconut evenly in the third bowl.
One at a time, using your fingers gently and being careful not to dislodge the shrimps from the skewers, coat each shrimp in flour first, then egg, then coconut mixture, pressing firmly so that all of the crumbs stick.
In a large skillet, heat oil over medium heat until it shimmers. Heat just enough oil to fry the coating (deep or shallow-fry them in batches of 7-8) for about 2-3 minutes on each side until they’re golden brown.
Transfer ready battered pieces to a paper towel-lined plate, sprinkle fresh cilantro over top if desired and mix all dipping sauce ingredients well; serve hot as soon you get done cooking!
Alternative Cooking Methods
Air Fryer
To air fry these tasty morsels: Preheat the Air fryer to 400°F for 8 minutes total, turn carefully over after exactly halfway through, at only four minutes into cooking — when completely flipping over. Small batches work best to prevent overcrowding and lightly spray with cooking spray for extra crispy goodness.
Baked
For a healthier option, bake at 400°F for 20 minutes total, flipping each piece after 10 minutes of cooking time. Note that this method produces less crispy results compared to traditional frying methods.
Deep Fryer
When using a deep fryer, heat oil to exactly 350°F and fry for 2-3 minutes per side until achieving a beautiful golden brown color and the internal temperature reaches 120°F for food safety.
Dipping Sauce Variations
Classic Style: Mix Thai chili sauce with your choice of preserves in equal parts for a traditional taste.
Spicy Aioli: Combine creamy mayonnaise, fiery Sriracha, and sweet chili sauce for a restaurant-quality experience.
Fruit Twist: Mix equal parts sweet chili sauce and orange marmalade, then add minced garlic for an exotic flavor profile.
Storage Tips
Refrigerate: Store leftovers for up to 3 days in an airtight container to maintain freshness.
Freeze: Keep frozen for up to 2 months in freezer-safe bags, properly labeled with dates.
Reheat: Warm in a 350°F oven for 10 minutes, or use an air fryer to maintain that desired crispiness.
Success Tips
Don’t overcrowd the pan during frying, as this reduces temperature and creates soggy results. Use sturdy tongs for easy flipping without damaging the delicate coating. Press the coconut mixture firmly onto each piece for better adherence during cooking. Maintain consistent medium heat throughout to prevent burning the delicate coating. Pat each shrimp completely dry before beginning the coating process for optimal results.
Frequently Asked Questions
Can You Use Frozen Shrimp for Coconut Shrimp?
Absolutely, you can use frozen shrimp for coconut shrimp, just thaw completely! Defrost in the refrigerator overnight, or under cold running water for rapid defrosting. Dry the thawed shrimp thoroughly using paper towels in order to ensure that the flour mixture adheres well. Frozen cooked shrimp, though acceptable, won’t give you the best texture or flavor as raw frozen will, since you’ll be overcooking already-cooked sea food for the former.
How Long Does Coconut Shrimp Take to Cook?
Coconut shrimp is also a fast cooking recipe, 2-3 minutes per side to pan fry in medium heat oil. The overall cook time is between 4 and 6 minutes per batch depending on the size of your shrimp. You’ll know they’re ready once they’ve become a beautiful, golden brown and feel firm when touched. If you are using an air fryer, cook for a total of 8 minutes at 400°F, flipping once halfway through. For baking, 20 minutes at 400°F with a flip at the halfway point.
What Is the Best Dipping Sauce for Coconut Shrimp?
The most common dipping sauce for coconut shrimp is the Vietnamese sweet chili dipping sauce, which involves mixing Thai chili sauce and fruit preserves such as orange, peach or apricot jam in equal parts. You can use mayonnaise, Sriracha, and sweet chili sauce for a creamier aioli if you like. These sweet-spicy bites are fantastic inside the coconut shell to cut through the creamy, rich coating as you take a bite.
