COCONUT SHRIMP
A tiki bar favorite of shrimp coated in sweet and crunchy coconut and panko breadcrumbs, then fried to golden perfection. I love coconut shrimp, so much.
Time: 25 min | Difficulty: 2/5 | Servings: 4
1. Prep Shrimp
Rinse shrimp and pat dry. Butterfly your shrimp. Using a sharp knife, make an incision from the head down to the tail along the shrimp's curve. Cut deep enough to leave the halves intact, and then gently open up the shrimp using your fingers. Repeat until all of the shrimp are butterflied.
2. Prep Batter
Grab 3 bowls. In the first bowl, stir together ¼ cup flour, ½ tsp garlic powder, and ½ tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 cup of coconut flakes and ½ cup Japanese panko bread crumbs.
3. Coat Shrimp
Dredge your shrimp in flour mixture, then dip in the egg mixture, and finally dip in the coconut breadcrumb mixture. Use your fingers to press the coconut breadcrumb mixture onto your shrimp until completely covered.
4. Cook Shrimp
Once all shrimp are coated, place a large pan over medium heat. Add a generous amount of olive oil and once hot, add shrimp. Sauté for 2 - 3 minutes until golden brown and crisp on each side. Cook in batches and transfer to a paper towel-lined plate once each batch is done.
5. Prepare Your Sauce
Mix together ¼ cup sweet chili sauce with ¼ cup apricot preserves. Serve your shrimp with the sauce and enjoy!
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