Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup unsweetened shredded coconut
- 2 eggs, beaten
- 1/4 cup milk
- Vegetable oil, for frying
Special Equipment Needed:
- Deep fryer or large pot
- Slotted spoon or spider strainer
- Paper towels
Step-by-Step Instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
2. In another shallow dish, place the shredded coconut.
3. In a third shallow dish, whisk together the eggs and milk.
4. Dip each shrimp in the flour mixture, then in the egg mixture, and finally in the coconut, pressing the coconut onto the shrimp to adhere.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Fry the shrimp in batches for 2-3 minutes or until golden brown and cooked through.
7. Use a slotted spoon or spider strainer to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Total fat: 18g
Saturated fat: 11g
Cholesterol: 270mg
Sodium: 720mg
Total carbohydrates: 22g
Dietary fiber: 2g
Sugar: 1g
Protein: 26g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Panko breadcrumbs can be used instead of shredded coconut for a crispy coating.
Variations:
- Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
- Serve with a sweet chili dipping sauce or a mango salsa for a tropical twist.
Tips and Tricks:
- Make sure the shrimp are completely dry before dipping them in the flour mixture to ensure the coating sticks.
- Do not overcrowd the fryer or pot to ensure even cooking and a crispy coating.
- Use a thermometer to monitor the oil temperature and adjust the heat as needed.
Storage Instructions:
Leftover coconut fried shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the shrimp on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Serve the coconut fried shrimp on a platter with a side of dipping sauce and a sprinkle of chopped cilantro.
Garnishes:
Garnish with a wedge of lime or lemon and a sprig of fresh parsley.
Pairings:
Pair with a cold beer or a tropical cocktail like a piña colada.
Suggested Side Dishes:
Serve with a side of steamed rice and a green salad.
Troubleshooting Advice:
- If the coating is not sticking to the shrimp, try patting the shrimp dry with a paper towel or adding more egg mixture to the dipping process.
- If the coating is burning before the shrimp is cooked through, lower the oil temperature or reduce the cooking time.
Food Safety Advice:
- Make sure the shrimp is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use caution when working with hot oil and keep a fire extinguisher nearby.
Food History:
Fried shrimp is a popular dish in many cultures, including Southern cuisine in the United States and Japanese cuisine.
Flavor Profiles:
The coconut adds a sweet and nutty flavor to the crispy shrimp, while the spices add a savory and slightly spicy kick.
Serving Suggestions:
Serve as an appetizer or as a main dish with a side of rice and vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai