Coconut shrimp is a popular dish known for its crispy, coconut-flavored coating and juicy, tender shrimp inside. This Coconut Shrimp II recipe takes it up a notch by adding a touch of spice and extra crunch. It’s perfect as an appetizer or main course and is sure to impress your family and friends. With a few simple ingredients and some basic cooking techniques, you can recreate this restaurant favorite at home.
Ingredients for Coconut Shrimp II
To make Coconut Shrimp II, you’ll need the following ingredients:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Sweet chili sauce, for dipping (optional)
How to Make Coconut Shrimp II
- Prepare the Shrimp:
- Pat the shrimp dry with paper towels and season with salt, black pepper, and cayenne pepper.
- Set Up the Breading Station:
- In one shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, combine the shredded coconut and panko breadcrumbs.
- Bread the Shrimp:
- Dredge each shrimp in the flour, shaking off any excess.
- Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
- Press the shrimp into the coconut-panko mixture, coating both sides evenly. Repeat with the remaining shrimp.
- Fry the Shrimp:
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot but not smoking.
- Working in batches, fry the shrimp for 2-3 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain.
- Serve the Coconut Shrimp:
- Serve the Coconut Shrimp II hot, with sweet chili sauce for dipping if desired.
About the Main Ingredients
Shrimp:
Shrimp are the star of this dish, providing a sweet and succulent seafood flavor. Look for large shrimp that are peeled and deveined for convenience. You can use fresh or frozen shrimp, just make sure to thaw them completely before cooking.
Flour:
All-purpose flour is used to coat the shrimp before dipping them in the egg mixture. This helps the egg mixture adhere to the shrimp and creates a base for the coconut-panko coating.
Eggs:
Eggs are used to create a sticky surface for the coconut-panko mixture to adhere to. Beating the eggs well before dipping the shrimp ensures an even coating.
Coconut and Panko Breadcrumbs:
The combination of shredded coconut and panko breadcrumbs creates a crispy, crunchy coating for the shrimp. The coconut adds a sweet, tropical flavor, while the panko breadcrumbs provide extra crunch.
Vegetable Oil:
Vegetable oil is used for frying the shrimp. It has a high smoke point, making it ideal for deep-frying. Make sure the oil is hot but not smoking before adding the shrimp to ensure they cook evenly and become crispy.
Sweet Chili Sauce:
Sweet chili sauce is a popular dipping sauce for coconut shrimp. It adds a sweet and tangy flavor that complements the coconut and shrimp perfectly. You can find sweet chili sauce in the international aisle of most grocery stores.
Coconut Shrimp II is a delicious and impressive dish that is sure to be a hit with your family and friends. With its crispy coconut coating and juicy shrimp inside, it’s the perfect appetizer or main course for any occasion. Plus, it’s easy to make at home, so you can enjoy restaurant-quality coconut shrimp without ever leaving your kitchen.
