Crispy Coconut Shrimp

Crispy Coconut Shrimp introduction

Introduction

For all of you crispy appetizer lovers out there, I know you are going to LOVE this Crispy Coconut Shrimp.. Shrimp has a naturally soft texture when you bite into it, so the crunch from this golden exterior combined with that tender shrimp inside is such a satisfying experience. They are covered in a glorious blend of panko and coconut then deep fried to get the perfect golden crust. Served up with a sweet chilli dipping sauce they make for the perfect appetizer or are great as a main, especially alongside some greens.

A Personal Touch

My FavoriteGo-To DishTo this day, I still love whipping up a batch of coconut shrimpany opportune moment. While I am not the biggest fan of coconut, it actually works rather well in cooking. Actually I really love to cook curry with coconut milk, so please do not consider these shrimp as bilan. I usually serve it with rice or on a bed of cabbage drizzled with ketchup and mayo for an entire meal. Together, they provide an unique texture and temper the fried shrimp with just the right amount of acidity. He also loves the good side of kimchi.

Cooking Tips

Butterfly the shrimp for best results, then bread. Deep Frying — The deep fry method, akin to anything you would get at a restaurant; it makes things nice and Crispy Coconut Shrimp AND provides all the nooks and crannies for that lovely coconut crust. It not only looks nice, but it also gives you more crusts (and who doesn’t love that). This shrimp will be a little sweet and a bit crispy, so it would definitely need some sweetness on the side like Manila spoon’s easy 10-minute Thai inspired sauce of Sweet Chili Sauce that will perfectly complement these delightful shrimps.

Easy-to-Make Coconut Shrimp

This simple recipe is all you need to get that ultimate crispy coconut shrimp. You can bake them in the oven or air fry until perfectly crisp without deep frying. This is super easy to do — just dip, bread then bake. You can whip up some delicious southern fried shrimp with a crunchy coconut crust.

This recipe is great because you can marinate and let the shrimp presoak. Just store them in the refrigerator or freezer until you are ready to meal prep. So, you have a relatively fast and easy appetizer to put together right as it is about time to serve. And besides, it saves time and money to DIY coconut shrimp (not to mention you get your own special flavor, too).

Tips for make Crunchy Coconut Shrimp

To get a crispy coconut shrimp, shake excess cornstarch. You just want a thin sprinkling to help the coconut adhere. If you don’t have cornstarch, though, all-purpose flour also does the job.

Just before cooking, you will also want to spray the coconut coating with a bit of cooking spray for extra crispiness. The nice thing about coconut shrimp is that they only take a few minutes to cook. Because appliances differ, it is best to watch the shrimp a little bit earlier so they do not overcook.Follow these basic tweaks to get the ideal crispy coconut shrimp each time.

How to Prepare Ahead of Time

For instance, if you want to make crispy coconut shrimp ahead of time – start with these stages; prepare and bread the shrimp. Place in a single layer on a baking sheet. It helps the shrimp freeze evenly and not stick together. The breaded shrimp may be prepared on one day and stored in the refrigerator for up to 24 hours before baking.

To store for a longer period of time, freeze the shrimp on your baking sheet first. Slide them into a freezer bag or an air-tight container, once they are frozen solid. Freeze for up to 2 months. To make, use them as you would a conventional potato cake or prepare them up to the final baking and freeze them in an open tin. When frozen, transfer them into sealable plastic bags — they will still crisp up – place on lightly oiled tins ready for cooking with normal 2 minutes extra time from the freezer.

Cool any excess shrimp and float in an impenetrable holder or lock sack for up to 3-4 days. They will last in the fridge like this for at least 10 days which makes them perfect to grab and go or toss on a salad.

What is coconut shrimp?

This Coconut Shrimp is a perfect appetizer, it’s crunchy and golden salhivated with tasty shrimp. It starts with them tossing the shrimp in a breading that is delicious. Lastly, the coated shrimp are then drudged in a mix of sweetened coconut and panko (or regular breadcrumbs), which guarantees nooks and crannies for optimal crunch.

The dish is ridiculously easy to whip up and comes together quickly. Another win: Use it when you want to make a large batch and double the recipe. Coconut shrimp is a favorite among most people and it goes over really well at parties or for an easy appetizer.

If you have never made Most people love coconut shrimp and its a great addition to the party menu or easy appetizer. Even if you make this coconut shrimp at home and have never done so before, you will be happily surprised. The result is a sweet, flavorful crunch with the coconut and panko surrounding the shrimp whilst not overpowering it. Because by frying shrimp this way,the shrimp will become Crispy Coconut Shrimp.

Sweet Chili Sauce

I throw it all over my crispy coconut shrimp, and let the sauce do its magic — you guys, this stuff is a game changer. One favorite is Mae Ploy Sweet Chili Sauce, which has the right balance of taste and spiciness. Once when I was out of Mae Ploy, I combined chili oil with Kikkoman Sweet & Sour sauce, thinned down a bit of water for consistency. The resulting mix proved to be a very happy marriage and played well against the shrimp.

Katsu sauce and tartare also make great substitutes. Both of them are chipotle chili sauces and bring a unique flavor that will make your coconut shrimp taste even better. This is also a really fun way to get kids (and yourself) excited about eating veggies; play around with different sauces you like. These are all better than Hidden Valley.

Ingredients

Crispy Coconut Shrimp ingredients

  • 1/2 lb jumbo shrimp, peeled with tails on 16/20
  • 1/2 tsp seasoned salt
  • 1/4 cup AP flour for coating shrimp
  • grapeseed oil for frying or any neutral oil

Wet Batter

  • 1/3 cup AP flour
  • 1/4 cup corn starch
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup cold club soda

Dry Batter

  • 1 cup panko
  • 1/2 cup shredded coconut sweetened

Sweet Chili Sauce

  • 3 tbsp Kikkoman Sweet & Sour Sauce
  • 2 tsp Zindrew’s Chili Oil
  • 1 tbsp water

Optional Sides

  • rice
  • shredded cabbage
  • ketchup/mayo mix for cabbage

Instructions

Crispy Coconut Shrimp intsruction

First off, preheat your oven to 425°F and then in a small bowl combine cornstarch, salt, and cayenne pepper. In a separate bowl, beat the egg well.

First, turn your coconut into pieces by pulsing it in a food processor or with a blender alternately chop them roughly fine. Ingredients should be slightly chopped — not minced or ground completely. Mix bread crumbs and chopped coconut together.

Dip each shrimp in the cornstarch mixture, shaking off excess. Next, remove the beaten egg and coat with coconut mixture while pressing lightly that they stick. However, any food hitter should be able to cook this many miles above or below sea level: Grilled Jalpeno Bacon Buffalo Bothersome Barely Leafed Truck Stop Pillows with Cokes aplentyJust how tall do you need a test-tube pile?)Alternatively and creatively spread out the shrimp over your largest ungreased broiling pan (or two regular ones) that are readied for high-med-rare heat.

Bake for 8 minutes, then flip the shrimp and bake another 5 to 10 minutes until they are cooked through and crispy. Additional minutes under broil, optional.

To serve, you eat with a sweet chili dip To ensure your shrimp are not overly curled, take a pair of scissors and make 2 cuts along the bottom side of each one. Slit the body lengthwise from behind but leave moving around secion of meat to be opened and deveined. Flatten shrimp with a knife and hands, then season your choice of seasoned salt before setting inside the refrigerator.

Set up three bowls for dredging: one with all purpose flour, another with panko and shredded coconut (the dry batter), a third bowl containing all purpose flour along with corn starch, baking soda, salt club soda in the wet mixture. The batter will be wet and looser than pancake batter.

Dredge shrimp in AP flour, it helps batter to stick! Dip in the wet batter and shake off most of it. Dip into the dry batter and press down firmly to coat completely. Preheat oil over medium heat to shallow fry the shrimp, in working batches for 2-3 minutes per side until they are golden brown. Then drain it into a wire rack.

Remove any leftover fried bits from the pan before frying more shrimp. Place a couple of leaves on the plate with rice and some cabbage & kimchi for appetizer, or enjoy as is.

 

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