Coconut shrimp is a delicious and popular dish that features shrimp coated in a crispy layer of shredded coconut. Here’s a simple recipe for making coconut shrimp:
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
For the dipping sauce:
- 1/2 cup apricot preserves or sweet chili sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
Instructions:
- In three separate bowls, set up a dredging station. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the shredded coconut and breadcrumbs.
- Season the shrimp with salt and pepper.
- Take each shrimp and dredge it in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it’s well-coated, and then roll it in the coconut and breadcrumb mixture, pressing gently to adhere.
- Heat oil in a deep fryer or large, deep skillet to 350°F (175°C).
- Fry the coconut shrimp in batches for 2-3 minutes, or until golden brown and crispy. Be careful not to overcrowd the pan.
- Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
- In a small saucepan, combine the ingredients for the dipping sauce. Heat over medium heat until the preserves are melted and the sauce is well combined.
- Serve the coconut shrimp hot with the dipping sauce on the side.
Enjoy your crispy and flavorful coconut shrimp!
