Coconut Shrimp has plump tender shrimp coated in a coconut infused batter and fried till golden and crispy. Serve with our candy chili dipping sauce.
Restaurant-Top of the range Coconut Shrimp
This crispy Coconut Shrimp actually IS merely nearly just about nearly as good on account of the shrimp you’d order at your favourite restaurant. And it’s simple to make too!
You’ll dredge peeled, uncooked shrimp in flour seasoned with a contact of five-spice powder, then dip it in a coconut milk and egg combination, and eventually one completely different coating of panko bread crumbs blended with shredded coconut.
Fry the shrimp till golden brown and crispy, then serve with Candy Chili Dipping Sauce – the appropriate zesty-sweet sauce for this dish.
We first developed this recipe various years beforehand for Jack’s dad (aka Grampa) after he educated us it was really thought of one in every of his favourite meals. Grampa loves this recipe – fairly a bit so – we ceaselessly catch him consuming with a shrimp in every hand! He educated Jack that he tried making Coconut Shrimp as shortly as himself – nonetheless it actually not tasted as scrumptious as this recipe. All for you Grampa! We love you! 🙂
Why You’ll Love Coconut Shrimp
- The juicy shrimp in a crispy golden coconut batter are a match made in heaven, considerably paired with a candy and spicy sauce.
- This recipe is simply nearly just about nearly as good as any Coconut Shrimp you’d order at a restaurant.
- You may serve this recipe as an appetizer at a celebration, or as a elementary course for dinner.
Reader Contemplate
“These are unimaginable. Served with a scrumptious pasta salad and garlic bread…” -Susan
Shrimp-Buying for Choices
- Shrimp is a terribly perishable meals, so we all the time purchase frozen, uncooked shrimp for our recipes.
- After the catch, shrimp is immediately cleaned and flash-frozen, so will possibly be brisker than any newest shrimp you’ll purchase on the grocery retailer.
- More often than not, frozen shrimp has already been deveined. (In case you see a darkish vein alongside the outer fringe of the shrimp, you will take away it with the tip of a knife. It’s not dangerous to eat.)
- When on the lookout for shrimp, you’ll uncover numbers on the bag that correspond to the variety of shrimp per pound. The upper the quantity on the bag, the smaller the shrimp. The decrease the quantity, the larger the shrimp. For our recipe at present, we used 16-20 shrimp – you’ll get between 16 and 20 shrimp per pound.
- Shrimp – Purchase shell-on uncooked shrimp, dimension 16-20 (which suggests that you just’ll get between 16 and 20 shrimp per pound). The upper the quantity on the bag, the smaller the shrimp. The decrease the quantity, the larger the shrimp.
- All-Objective Flour
- Seasonings – Kosher salt, flooring black pepper, five-spice powder.
- Coconut Milk – Purchase a can of coconut milk and alter it the mistaken method up before opening in order that the liquid pours out before you scoop out the fats (this merely makes it simpler to take away the fats from the can). That it’s essential to use your complete can – if the fats and liquid are totally separated, warmth the coconut milk barely to mix nonetheless cool before utilizing on this recipe.
- Eggs
- Panko Bread Crumbs
- Shredded Coconut – We used sweetened coconut, nonetheless for people who want, it is best to make use of unsweetened.
- Candy Chili Dipping Sauce – For serving.
Specific Units You’ll Want
How do I make Coconut Shrimp?
- Combine the dipping sauce then chill everytime you put collectively the shrimp.
- Take away shells from the shrimp, leaving on tails.
- Lay out three bowls for coating the shrimp: seasoned flour, egg and coconut milk, and breadcrumbs, coconut, and extra flour.
- Dredge the shrimp (only some at a time) in every bowl: flour, egg combination, then breadcrumbs/coconut.
- Shake off any additional, then lay coated shrimp on a sheet tray till able to fry.
- Warmth oil to 325 diploma F.
- Fry the shrimp in batches till they float all through the oil. Take away to a paper towel-lined sheet tray to empty off any additional oil.
- Swap shrimp to a serving platter and serve instantly with the ready dipping sauce.
- Fry the shrimp in batches so the frying temperature of 325 F is maintained.
- As shortly as a result of the shrimp is golden brown and floats all through the oil, it’s accomplished cooking. Don’t overcook!
- When you occur to’re making this dish with smaller shrimp, the cooking time is prone to be rather a lot a lot much less than what’s listed. Likewise, for many who’re making this recipe with larger shrimp, the cooking time is prone to be longer.
Ceaselessly Requested Questions
- Can I make Coconut Shrimp forward of time? Not going, it is a dish that’s finest freshly cooked. You may coat the shrimp a bit bit forward of time nonetheless we don’t suggest that you just merely do that step too far prematurely of cooking.
- How do I retailer leftovers? Place any leftover shrimp in a coated container and refrigerate for as rather a lot as two days.
- How do I reheat the leftovers? You may heat by the use of all through the oven, nonetheless merely make sure that to not overcook.
You may like these completely completely different scrumptious Shrimp Recipes
This Coconut Shrimp recipe initially appeared on A Household Feast in July 2017. We’ve up to date the put up and added new pictures, nonetheless the scrumptious recipe stays the equal.
Coconut Shrimp
Coconut Shrimp has plump tender shrimp coated in a coconut infused batter and fried till golden and crispy. Serve with our candy chili dipping sauce.
Prep: half-hourPut collectively dinner: quarter-hourFull: 45 minutes
Components
Directions
- Make the Candy Chili Dipping Sauce before you begin and chill everytime you put collectively the shrimp.
- Take away shells from shrimp nonetheless go away tails on. It may act as a handle to select up the cooked shrimp.
- Lay out three medium to very large bowls.
- All through the primary one; combine one cup flour, salt, pepper and 5-spice powder.
- All through the second; combine coconut milk with the 2 overwhelmed eggs.
- All through the third; combine Panko, coconut flakes and the remaining 2 cups of flour.
- Dealing with only some at a time, dredge in flour, shake off additional after which into the egg combination. Let the combo drip off for only some seconds then dredge all through the panko combination. (Attempt to carry one hand for moist and one for dry in order that the final word bowl doesn’t get crammed with breading out of your palms)
- Place on a sheet tray as you go.
- Whilst you end breading the shrimp, warmth the pan or wok with the oil to 325 ranges F utilizing a sweet thermometer or warmth gun, then shield that temperature as you fry every batch. Get the oil as soon as extra to 325 ranges between every batch.
- Fry in about 4 or 5 batches inserting them in individually not touching. They may put collectively dinner for about three minutes and will float and be golden brown as shortly as accomplished. Don’t over put collectively dinner. Take away to a tray coated in paper towels to empty then change to your serving platter.
- Serve instantly with our Candy Chili Dipping Sauce.
Final Step! Please go away a evaluation
Notes
Open the canned coconut milk the mistaken method up in order that the liquid pours out before the fats (this merely makes it simpler to take away from the can). If the 2 are totally separated, warmth barely to mix nonetheless cool before utilizing.
