Note: Open the canned coconut milk upside down so that the liquid pours out before the fat (just makes it easier to remove from the can). If the two are totally separated, heat slightly to combine but cool before using.
- 2 pounds shell-on raw shrimp, 16-20 per pound.
- 2 cup all-purpose flour, divided
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon 5-spice powder
- 1 13.6-ounce can coconut milk, see note above
- 2 eggs beaten
- 2 cups panko bread crumbs
- 2 cups shredded coconut
- Enough vegetable oil to fill a pan or wok three inches up the sides
- Remove shells from shrimp but leave tails on. This will act as a handle to pick up the cooked shrimp.
- Lay out three medium to large bowls.
- In the first one; mix 1 cup flour, salt, pepper and 5-spice powder.
- In the second; mix coconut milk with the two beaten eggs.
- In the third; mix Panko, coconut flakes and the remaining 1 cup of flour.
- 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. I found that tossing the shrimp in the bowl on this last step was easier and coated them better.
- Place on a sheet tray not touching as you go.
- Once you finish breading the shrimp, heat the pan or wok with the oil to 325 degrees F using a candy thermometer, then maintain that temperature as you fry each batch. Get the oil back to 325 degrees between each batch.
- 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.
- Serve immediately with our Sweet Chili Dipping Sauce.