Coconut Shrimp
Coconut shrimp is a favorite of mine, and pretty easy to make. Cleaned, raw shrimp are dredged in flour, egg wash and a Panko bread crumb-coconut mix, then fried. I add some homemade curry powder to the eggs, for a little extra flavor.
You can serve coconut shrimp as an appetizer or over rice as a main dish. I serve mine with a sweet chili sauce. These would be fun to serve for a Super Bowl party or Valentine’s Day.
At a recent class, I was using desiccated coconut in a dessert. I was asked a lot of questions about it. This is not the coarsely shredded sweetened version you will find at the local grocery store. Desiccated coconut looks like white bread crumbs. That is the coconut used in this dish.
Here is my recipe for coconut shrimp. You don’t need a special occasion to make it, but it makes any occasion special.
Coconut Shrimp
2 cups oil – I like to use peanut oil or avocado oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut- often found in Asian grocery stores or in candy making stores
1 pound shrimp, peeled and deveined
salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1-2 t. curry powder, or to taste
Heat oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Combine eggs with curry powder, set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the egg mixture, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired. Serves 4.
Coconut Shrimp
Coconut shrimp is a favorite of mine, and pretty easy to make. Cleaned, raw shrimp are dredged in flour, egg wash and a Panko bread crumb-coconut mix, then fried. I add some homemade curry powder to the eggs, for a little extra flavor.
You can serve coconut shrimp as an appetizer or over rice as a main dish. I serve mine with a sweet chili sauce. These would be fun to serve for a Super Bowl party or Valentine’s Day.
At a recent class, I was using desiccated coconut in a dessert. I was asked a lot of questions about it. This is not the coarsely shredded sweetened version you will find at the local grocery store. Desiccated coconut looks like white bread crumbs. That is the coconut used in this dish.
Here is my recipe for coconut shrimp. You don’t need a special occasion to make it, but it makes any occasion special.
Coconut Shrimp
2 cups oil – I like to use peanut oil or avocado oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut- often found in Asian grocery stores or in candy making stores
1 pound shrimp, peeled and deveined
salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1-2 t. curry powder, or to taste
Heat oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Combine eggs with curry powder, set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the egg mixture, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired. Serves 4.
Coconut Shrimp
Coconut shrimp is a favorite of mine, and pretty easy to make. Cleaned, raw shrimp are dredged in flour, egg wash and a Panko bread crumb-coconut mix, then fried. I add some homemade curry powder to the eggs, for a little extra flavor.
You can serve coconut shrimp as an appetizer or over rice as a main dish. I serve mine with a sweet chili sauce.
Eating shrimp always feels like a splurge or a special occasion. I think that started in my childhood. We didn’t eat shrimp often when I was a kid. Only a few times a year, always a special occasion.
As an adult I have learned to enjoy shrimp a lot of different ways. I eat it more often now, but it still feels special.
Here is my recipe for coconut shrimp. You don’t need a special occasion to make it.
Coconut Shrimp
2 cups oil – I like to use peanut oil or avocado oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1-2 t. curry powder, or to taste
Heat oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Combine eggs with curry powder, set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the egg mixture, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired. Serves 4.
Coconut Shrimp
Coconut Shrimp
Coconut shrimp is a favorite of mine, and pretty easy to make. Cleaned, raw shrimp are dredged in flour, egg wash and a Panko bread crumb-coconut mix and then fried. I add some homemade curry powder to the eggs for a little extra flavor.
You can serve coconut shrimp as an appetizer or over rice. I serve mine with a sweet chili sauce.
Eating shrimp always feels like a splurge or a special occasion. I think that started in my childhood. We didn’t eat shrimp often when I was a kid. Only a few times a year, always a special occasion. New Year’s Eve, for sure. My mom would make the classic shrimp cocktail, cold shrimp, served with cocktail sauce, served in pretty stemmed glasses. As an adult I have learned to enjoy shrimp a lot of different ways. I eat it more often now, but it still feels special.
Here is how I make mine. You don’t need a special occasion to make it.
Coconut Shrimp
2 cups oil – I like to use peanut oil or avocado oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1-2 t. curry powder, or to taste
Heat oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Combine eggs with curry powder, set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the egg mixture, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired. Serves 4.
