Recipe // coconut shrimp

December 20, 2013

With New Years Eve just around the corner, I thought I would share with you this amazing recipe for coconut shrimp!  This would be a great addition to your New Year’s Eve spread, and they are so good!

I love to use panko japanese bread crumbs for the coating when I fry shrimp, because it gives it a much better flavor and crunch!
Coconut Panko Shrimp
1 1b peeled shrimp (I like to use the extra large 31-40 shrimp per pound shrimp from costco)
1 tablespoon sesame oil
1 teaspoon salt
1 shake of white pepper
In a bowl, marinate the shrimp for at lease one hour in the fridge with the above ingredients stirred in well.
Place 1 cup corn starch in a bowl.
Place 4 egg yolks, beaten in a bowl
Combine 1/2 cup finely shredded un-sweetened coconut with 1 cup Japanese breadcrumbs (Panko bread crumbs)
Place at least one inch of canola oil in a large based pot  over medium heat and heat up to 350 degrees.
Dip the marinated shrimp into the corn starch bowl, and coat well.
Next, dip the shrimp into the egg yolks.
Next, dip the shrimp into the coconut panko mixture, and coat well.  Pat on both sides.
Fry the shrimp in the 350 degree oil for about a minute per side or until golden, be sure to only put enough shrimp in the pot that they can still have a one inch space in between.  Also, constantly check the temperature to keep the oil at 350 degrees.
They cook very fast, so keep your eye on them!
Serve with dipping sauce!
Dipping Sauce
1 cup apricot jam
1 cup water
1/2 cup honey
1 teaspoon red chili sauce (sambal olek)
Pour all the ingredients into a blender or food processor and mix well.
Heat the jam mixture on the stop in a sauce pan and mix until just heated through, then remove from the heat to prevent any clumping.
Cool it down, the serve with shrimp!

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