You’re just in time. I’ve got some big beautiful shrimp on hand and I wanted to share my recipe for Crunchy Coconut Shrimp with y’all! It’s a celebration for your mouth. Let’s get this party started!
“Crunchy Coconut Shrimp with Dipping Sauce”
1 pound of raw tail-on shrimp (peeled and deveined)
1/3 cup all-purpose flour
2-3 eggs, beaten
1 cup Panko bread crumbs
1 and ½ cups shredded coconut
Salt and pepper to taste
Teaspoon of cayenne pepper *optional if you don’t want to bring the heat, don’t add it
Coconut oil for frying
We’ll begin by seasoning our flour with salt and pepper. We’ll beat 2-3 eggs in a separate bowl. And using a third bowl, we’ll combine a cup of panko crumbs with a cup and ½ of shredded coconut.
Andddd we’re ready to get dipping! We’ll dip our shrimp in this order: they’ll go into the flour first, eggs next, and then we’ll finish by dunking ’em in the panko coconut mix. I like to push each little shrimp down into the panko mix while I dredge them so they get plenty of breading on ‘em.
We’ll fry in a heavy cast iron skillet using just enough oil to cover the bottom well. About two-three minutes on each side should be long enough. Now, of course, you’ll want to have a dipping sauce for these babies. We like sweet and sour sauces and there are store-bought versions but basically you want to take something sweet and mix it with something tangy! (Tip, that can be as easy as chili sauce combined with your favorite jelly, or salsa married to apricot preserves. Seriously.) Whatever direction you go with the sauce, do try my Crunchy Coconut Shrimp, y’all. It’s mighty good eating from the All Things Southern kitchen to yours!