We’re Gonna Make My Coconut Shrimp Recipe.
- All-Purpose Flour
- Regular Garlic
- Panko Breacrumbs
- Coconut Shredded
- Some Shrimp
You’ll need all-purpose flour, paprika, regular garlic, salt and pepper.I’ve got some panko breadcrumbs, some sweet coconut shredded coconut, additional flour some egg and some shrimp. I’ll talk about the shrimp in just a minute but the first thing we’re going to do is actually also need some sparkling water the first thing.we’re going to work on is the batter the batter is gonna be really simple it’s it’s going to be really light and it’s going to be really delicious and I’m just I’m excited to share this with you I’m going to first mix together my dry ingredients.I’m going to add in my egg and then.I’m going to add some sparkling water sparkling water is going to make the batter incredibly light oh and it’s just it works really well and you’re going to add enough to get like the right consistency so I should probably take about a cup to a cup and a quarter it should be a little bit thinner than pancake consistency.
What you should be looking for and I love how that paprika totally dyes it so neat just add a little bit at a time that’s still a little bit too thick so let’s add a touch more that looks great okay let’s just set this aside because this is really easy it’s really an assembly line at this point I’m going to mix together my panko bread crumbs and my swing shredded coconut now.I like to use a little bit of panko bread crumbs in my coating because it just keeps that coating so crispy it’s ridiculous.I mean it really kind of helps keep it crispy. which I like I mean who doesn’t like if, you don’t like something crispy why are you fine it like figure out it you know what I mean so adding the panko breadcrumbs just kind of helps get it to be the best that it can be now let’s talk about the shrimp.
I buy peeled and deveined shrimp but this is what I had to do I leave the tail on but I run my finger right through the back not all the way through but just enough to open the shrimp up so it’s like a you know like a butterfly what this does it helps me coat the most of the surface of the shrimp with a coconut mixture if,you want to do it just this way which you absolutely could you just get a coating here and here fine and dandy why would you do that when you can open this baby up and get a coating completely on both sides.I’m gonna wash my hands get my oil preheat.I’m going to add some vegetable oil to my skill and get it up to temperature and then.I’m going to show you actually before we do that let me wash my hands and then.we’ll get going on coating these and popping them in the freezer for just a few minutes to kind of help that coating stick to them now I also have a baking sheet here ready with some parchment paper and I said over my finger down the back obviously.I meant a knife I’m so excited I can’t even think straight take each one.
I’m going to dip it into some flour.I kind of like to hold it to Hale the tail shake off the excess trying to keep it as open as possible dip it into my batter okay and then you coat them in your coconut mixture and it’s that simple and then just put them on your baking sheet like that so I coated all my shrimp and I pop them in the freezer for 15 minutes that’s kind of crucial because it helps everything kind of harden a bit and that way it doesn’t fall apart so easily in the hot oil which I’ve got a skillet here.I’ve got a cast-iron skillet halfway filled with vegetable oil it’s up to about 375 this is going to cook in just two to three minutes tops so use my tongs and put them in there really carefully they cook so quick and easy so keep your eye on them but you want to make sure you do these in batches otherwise.you will drop the temperature of the oil and you’ll end up boiling them instead of frying them to a beautiful golden brown and crisp.
I’ll do so now I’m just gonna give everything.I’ll wipe down with my claws disinfecting wipes to get rid of the grease and also make sure you do this when you put in your next batch as well otherwise you’re gonna be left with grease all over the place watch my hands I won’t get ready for the second batch I fried up all my shrimp it took about four batches because. I didn’t want to overcrowd the pan again drop the temperature of the oil and then they won’t get crispy I’m so excited about them.I mean look how beautiful they look they’re golden brown and crispy the coconut did not burn which is what part of the reason why should I put them in the freezer for a little bit oh! I’m gonna go for this one way that’s hot now what you serve them with is up to you my personal favorite dipping sauce but not that.