Craving coconut shrimp, but don't feel like leaving the house? Good news! You can make your own coconut shrimp right at home, using a few simple ingredients, many of them pantry staples. You'll also need oil for frying and a deep, heavy pan to fry them.
Things You'll Need
Heavy-bottomed frying pan
- 3/4 cup panko breadcrumbs (Japanese breadcrumbs)
- 3/4 cup unsweetened finely shredded coconut
- 3 teaspoons lime zest
- 1 teaspoon salt
- 1 teaspoon curry powder
1/4 teaspoon ground chipotle powder
- 1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
- 24 uncooked large shrimp, peeled and deveined; tails left intact
- Canola, vegetable, or peanut oil (for frying)
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Peel and devein shrimp, but leave the tails on. Place prepared shrimp on a large plate.
In a large bowl combine the panko, coconut, lime, and spices; mix well.
Beat the eggs together in a small bowl.
Add shrimp to a large bowl and mix with the beaten eggs; toss to coat.
One at a time, remove shrimp from beaten eggs and coat well in panko-coconut mixture.
Place enough oil into a large, heavy bottomed skillet that it reaches 1/4 inch deep; heat over medium-high heat. You'll know when the oil is ready when it starts to "shimmer" or when a thermometer reaches 360 degrees F. Once sufficiently hot, add shrimp to the skillet - a few at a time - and cook until golden brown; about 2 minutes per side. Transfer to paper towels to soak up any excess grease.
Arrange shrimp on platter and serve warm.
Get creative by serving these delicious snacks with a variety of dipping sauces, like sweet chili sauce, sriracha with mayonnaise, or mustard with fruit preserves.