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Coconut Shrimp

Coconut Shrimp - A Family Feast
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5 from 2 reviews

Coconut Shrimp has plump tender shrimp coated in a coconut infused batter and fried until golden and crispy. Serve with our sweet chili dipping sauce.

Ingredients

Scale

2 pounds shell-on raw shrimp, 16-20 per pound.

3 cups all-purpose flour, divided

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon 5-spice powder

1 13.6-ounce can coconut milk, see note below

2 eggs beaten

3 cups panko bread crumbs

3 cups sweetened shredded coconut

Enough vegetable oil to fill a pan or wok three inches up the sides

Instructions

  1. Make the Sweet Chili Dipping Sauce before you start and chill while you prepare the shrimp.
  2. Remove shells from shrimp but leave tails on. This will act as a handle to pick up the cooked shrimp.
  3. Lay out three medium to large bowls.
  4. In the first one; mix one cup flour, salt, pepper and 5-spice powder.
  5. In the second; mix coconut milk with the two beaten eggs.
  6. In the third; mix Panko, coconut flakes and the remaining 2 cups of flour.
  7. Handling a few at a time, dredge in flour, shake off excess and then into the egg mixture. Let the mixture drip off for a few seconds then dredge in the panko mixture. (Try and keep one hand for wet and one for dry so that the last bowl doesn’t get filled with breading from your hands)
  8. Place on a sheet tray as you go.
  9. Once you finish breading the shrimp, heat the pan or wok with the oil to 325 degrees F using a candy thermometer or heat gun, then maintain that temperature as you fry each batch. Get the oil back to 325 degrees between each batch.
  10. Fry in about four or five batches placing them in one at a time not touching. They will cook for about three minutes and will float and be golden brown once done. Do not over cook. Remove to a tray covered in paper towels to drain then transfer to your serving platter.
  11. Serve immediately with our Sweet Chili Dipping Sauce.

Notes

Open the canned coconut milk upside down so that the liquid pours out before the fat (this just makes it easier to remove from the can). If the two are totally separated, heat slightly to combine but cool before using.

Find it online: https://www.afamilyfeast.com/coconut-shrimp/