Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 350°F.
2. In a shallow dish, mix together the shredded coconut, panko breadcrumbs, salt, black pepper, and cayenne pepper.
3. Place the flour in a separate shallow dish.
4. Beat the eggs in another shallow dish.
5. Dredge each shrimp in the flour, shaking off any excess.
6. Dip the shrimp in the beaten eggs, then coat in the coconut-panko mixture, pressing gently to adhere.
7. Place the coated shrimp on a baking sheet lined with parchment paper.
8. Once the oil is hot, carefully add the shrimp to the fryer or pot in batches, cooking for 2-3 minutes or until golden brown and cooked through.
9. Use a slotted spoon or spider strainer to remove the shrimp from the oil and place them on a wire rack to drain any excess oil.
10. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 6-8 minutes
Temperature:
- Preheat the deep fryer or pot of oil to 350°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 380
- Fat: 20g
- Carbohydrates: 28g
- Protein: 22g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
- Almond flour can be used instead of all-purpose flour.
- Shrimp can be substituted with chicken or fish.
Variations:
- Add some lime zest to the coconut-panko mixture for a citrusy twist.
- Use sweetened shredded coconut for a sweeter flavor.
- Add some chopped cilantro to the flour for a fresh herb flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the shrimp to prevent them from becoming greasy.
- Use a wire rack to drain any excess oil from the shrimp after frying.
- Serve with a dipping sauce such as sweet chili sauce or mango salsa.
Storage instructions:
- Leftover coconut-crusted 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-crusted shrimp on a bed of lettuce or with a side salad for a fresh presentation.
- Garnish with chopped cilantro or green onions for a pop of color.
Pairings:
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Coconut rice
- Grilled vegetables
- Mango salsa
Troubleshooting advice:
- If the coconut-panko mixture is not sticking to the shrimp, try patting the shrimp dry with a paper towel before coating.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Use caution when working with hot oil.
Food history:
- Coconut shrimp is a popular appetizer in many seafood restaurants, often served with a sweet dipping sauce.
Flavor profiles:
- The coconut-panko coating adds a sweet and crunchy texture to the shrimp, while the cayenne pepper adds a spicy kick.
Serving suggestions:
- Serve as an appetizer or main dish.
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