Coconut shrimp is a delightful appetizer that brings a tropical vibe right to your dinner table. This dish combines the sweetness of coconut with the savory flavor of shrimp, wrapped up in a crispy golden coating. Whether you’re planning a beach-themed party, a summer BBQ, or just looking for a new recipe to spice up your appetizer game, coconut shrimp is sure to impress. Here’s a simple guide on how to prepare this tropical treat.
Ingredients:
- 1 pound of large shrimp: Cleaned, deveined, and tails left on for easy handling.
- 1 cup of all-purpose flour: This will be used for dredging the shrimp.
- 2 large eggs: Beaten, they will help the coconut mixture stick to the shrimp.
- 1 cup of panko breadcrumbs: For that extra crunch.
- 1 cup of unsweetened shredded coconut: This gives your shrimp that sweet, tropical flavor.
- Salt and pepper: To taste.
- Vegetable oil: For frying, enough to fill your frying pan or deep fryer about 2 inches deep.
Equipment:
- Mixing bowls
- Whisk
- Plates for coating
- Frying pan or deep fryer
- Paper towels
- Slotted spoon or tongs
Instructions:
1. Prep Your Shrimp
Make sure your shrimp are cleaned, deveined, and patted dry. Leaving the tails on makes them easier to handle and eat as an appetizer. Season them lightly with salt and pepper.
2. Set Up Dredging and Coating Stations
You’ll need three shallow plates or bowls. In the first one, place your all-purpose flour. In the second one, whisk your eggs until they’re nicely beaten. For the third one, mix together the panko breadcrumbs and shredded coconut. This trio will coat your shrimp to perfection.
3. Dredge and Coat Your Shrimp
First, roll a shrimp in the flour, making sure it’s fully covered. Tap off any excess. Then, dip it in the beaten egg, allowing any excess to drip off. Finally, roll the shrimp in the coconut and breadcrumb mixture until it’s well coated. Set aside on a clean plate and repeat with the remaining shrimp.
4. Fry to Golden Perfection
Heat your vegetable oil in a deep frying pan or a deep fryer to about 350°F (175°C). If you’re not sure if the oil is hot enough, drop a little piece of the breading into the oil. If it sizzles and floats, your oil is ready.
Carefully add a few shrimp at a time to the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes or until they’re golden brown and crispy. Use a slotted spoon or tongs to remove the shrimp from the oil and set them on a plate lined with paper towels to drain any excess oil.
5. Serve and Enjoy
Coconut shrimp is best served hot and crispy. You can serve them on a platter with a dipping sauce on the side. Sweet chili sauce, orange marmalade, or a simple mango salsa are great choices that complement the sweet flavor of the coconut.
Tips for Perfect Coconut Shrimp:
- Double Coat for Extra Crunch: For an even crunchier exterior, after the first coat of egg and breadcrumb, dip the shrimp back into the egg and then the breadcrumb mixture a second time.
- Keep an Eye on the Temperature: If the oil gets too hot, the coconut can burn, so monitor the temperature and adjust the heat as necessary.
- Make Ahead: You can bread the shrimp and then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Fry them straight from frozen, adding a couple of extra minutes to the cooking time.
Conclusion:
Coconut shrimp is a crowd-pleaser that’s sure to add a touch of the tropics to any gathering. With its crispy exterior, juicy shrimp inside, and a wonderful blend of flavors, it’s a guaranteed hit. By following these simple steps, you’ll be able to whip up this delicious appetizer with ease. So, the next time you’re looking to elevate your appetizer game, give coconut shrimp a try. Your taste buds will thank you!
