Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these irresistibly crunchy, golden-brown shrimp that promise to tantalize your taste buds! Imagine biting into a perfectly crisp exterior that gives way to succulent, tender shrimp, enhanced with a tropical coconut twist that will transport you to a beachside paradise. This Asian-inspired dish is not just a recipe; it's a gourmet experience that will make you the star chef in your own kitchen.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup shredded coconut
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Ensure that the shrimp are peeled and deveined, and pat them dry with paper towels to remove any excess moisture. This will help them crisp up during frying.
- Set up a breading station by placing three shallow bowls in a row. In the first bowl, add the all-purpose flour and season it with salt and pepper to taste. In the second bowl, beat the two large eggs until they are well combined. In the third bowl, mix together the panko breadcrumbs and shredded coconut until evenly combined.
- Heat oil in a large skillet or frying pan over medium-high heat. You will need enough oil to cover the bottom of the pan, about 1/4 inch deep. To test if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles immediately, the oil is ready.
- Take one shrimp at a time and first coat it in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, roll the shrimp in the panko and coconut mixture, pressing gently to adhere the coating.
- Once all the shrimp are breaded, carefully place them in the hot oil, making sure not to overcrowd the pan. Fry the shrimp in batches if necessary. Cook for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Using a slotted spoon, transfer the fried shrimp to a plate lined with paper towels to drain any excess oil. Season with additional salt if desired.
- Serve the crispy coconut panko fried shrimp immediately, with your choice of dipping sauce, such as sweet chili sauce or a tangy lime aioli. Enjoy your delicious Asian-inspired dish!
Tips
- Pat the shrimp completely dry before breading to ensure maximum crispiness and prevent soggy coating.
- Use fresh, high-quality shrimp for the best flavor and texture.
- Maintain oil temperature between 350-375°F for optimal frying - use a kitchen thermometer if possible.
- Don't overcrowd the pan, which can lower oil temperature and result in greasy shrimp.
- Let the breaded shrimp rest for a few minutes before frying to help the coating adhere better.
- For extra flavor, add some spices like garlic powder or cayenne to your flour and breadcrumb mixtures.
- Serve immediately after cooking to preserve the crispy texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 220mg
