Description
Learn how to make delicious coconut shrimp at home with this easy recipe. Crispy, flavorful, and perfect for any occasion. Click to get cooking now!
Ingredients
- – 1/2 cup (120 ml) mayonnaise
- – 1 tablespoon (15 ml) Sriracha
- – 1 tablespoon (15 ml) Thai sweet chili sauce
- – 1/3 cup (80 g) all-purpose flour
- – Salt and freshly ground black pepper
- – 2 eggs, beaten
- – 3/4 cup (90 g) Panko bread crumbs
- – 1 cup (80 g) sweetened shredded coconut
- – 1 pound (450 g) jumbo raw shrimp, thawed, peeled, and deveined
- – 2 cups (480 ml) vegetable oil for frying
Instructions
- To prepare the sauce for dipping, combine mayonnaise, Sriracha, and Thai sweet chili sauce in a small bowl. Chill until ready to serve.
- In a shallow dish, mix together the flour with salt and freshly ground black pepper to taste. In another shallow dish, lightly beat the eggs. In a third shallow dish, mix the Panko bread crumbs and sweetened shredded coconut.
- One at a time, coat each shrimp in the flour mixture, shaking off any surplus. Dip it into the beaten eggs, gently tapping to let any excess drip off. Coat with the Panko-coconut mixture, pressing gently to ensure it sticks. Place each coated shrimp onto a large plate and repeat with the rest. If needed, wrap the shrimp in plastic and keep them in the fridge for up to two hours.
- Cover a rimmed baking sheet or large plate with three layers of paper towels. Heat vegetable oil in a large saucepan over medium-high heat until it shimmers. Fry the shrimp in batches, cooking each side until they are a deep golden brown and fully cooked, about 2 to 3 minutes per side (the shrimp should reach an internal temperature of 120 degrees Fahrenheit).
- Allow the shrimp to drain thoroughly on paper towels. Repeat this process with the remaining shrimp and serve with the prepared sauce.
Notes
- Ensure the shrimp are properly deveined before coating for a clean and delicious bite.
- Press the Panko-coconut mixture firmly onto each shrimp for added crunch before frying.
- Monitor the oil temperature while frying to prevent burning the coconut coating. Serve immediately for the best taste and texture.
