How to make crispy coconut shrimp

Name: How to make crispy coconut shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 cup vegetable oil for frying; 1 lb shrimp, shelled and deveined, tail on or off; 1 cup flour; ½ tsp salt; ¼ tsp freshly ground black pepper; 2 unit eggs, lightly beaten; 1 cup panko breadcrumbs; 1 cup sweetened coconut; unit Sweet chili sauce, to taste

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About this recipe

The weather may be getting cooler as we step into autumn, but you can still taste summer with these tropical coconut shrimp.

David Moss recommends using shrimp that are 15-16 to a pound for the perfect sized coconut shrimp. The process of making these are simple, he explained, noting that you’ll just need to set up three bowls with different mixtures.

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Start with coating the shrimp in a mixture of flour, salt and pepper before transferring it to a bowl with whisked egg. the egg acts as glue to secure the coconut-panko breadcrumb mixture, located in the third bowl. Panko bread crumbs are a Japanese bread crumb that are extremely crispy and crunchy. Make sure to use sweetened coconut, as the flavor will be much better. Moss likes to use tongs to transfer the shrimp between the three bowls.

Serve these coconut shrimp with sweet chili sauce, spicy chili crisp or honey Sriracha.

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Ingredients

Yields: 4 servings

Crispy Coconut Shrimp

8 cup vegetable oil for frying
1 lb shrimp, shelled and deveined, tail on or off
1 cup flour
½ tsp salt
¼ tsp freshly ground black pepper
2 eggs, lightly beaten
1 cup panko breadcrumbs
1 cup sweetened coconut
Sweet chili sauce, to taste

Directions

Crispy Coconut Shrimp

Over medium-high heat, start heating oil to 350°F.
Add flour to a small bowl and season with salt and pepper.
In a separate small bowl, lightly beat the eggs.
In a third bowl, mix panko breadcrumbs with sweetened coconut.
Prepare a sheet pan with a wire rack.
When oil reaches 350°F, dredge shrimp one at a time through the flour mixture and shake off excess.
Dredge shrimp through the egg mixture, then through the coconut-panko mixture, pressing gently so the coating adheres.
Prepare five or six shrimp for frying.
Add shrimp to the hot oil and cook until golden brown and toasted, about a few minutes.
While the first batch is cooking, prepare the next five or six shrimp.
Transfer cooked shrimp to the sheet pan to drain.
Repeat until all shrimp are cooked.
Serve with sweet chili sauce or sauce of choice.
TIP: Sweet chili sauce, spicy chili crisp, or honey Sriracha are recommended serving sauces.