How To Make Coconut Shrimp

While the original Coconut Shrimp With Spicy Mango Sauce I shared in 2011 is still a fan fave, I thought I’d share an updated version for you to try. Served with a simple store-bought Thai Sweet Chili Sauce and a couple of wedges of lemon, you’ll be pleasantly satisfied.

You’ll Need…

1 lb Shrimp (medium – 26/30)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Caribbean Green Seasoning
3/4 cup Panko bread crumbs
1 cup sweetened coconut
1 cup all-purpose flour
veg oil (2-3 cups)

Notes! Please follow along with the video below as much more about the recipe is discussed within. Feel free to add garlic powder, onion powder, and/or smoked paprika when seasoning the shrimp.

Peel, devien, and wash the shrimp.

Season the shrimp with salt, black pepper, and Caribbean Green Seasoning. As explained in the video, the Green Seasoning is not traditional to the recipe, but I enjoy the subtle herbal notes.

I kept the tails, and in the video, I explained how and why I gave the underside of each shrimp a few cuts (to prevent curling when fried).

Create your frying station with the breading ingredients, a frying pan with the oil on medium heat, and a wire rack on a cookie sheet to place the fried shrimp.

There’s no need to marinate the shrimp for more than 5 minutes as you combine the coconut and panko, whip the eggs, and season the flour if you want.

Then, dust each shrimp in flour, the whisked eggs, and finally, the coconut/panko combo. Roll or press to coat each shrimp. Set them aside as you heat the vegetable oil for frying.

They won’t take long to fry, so don’t walk away from the stove.

Fry for 4-5 minutes or until you’re happy with the golden colour. They may go darker as they cool out of the oil. Do it in batches so you don’t crowd the pan.

It’s an option to dust them with sea salt as you remove them from the hot oil.

Coconut shrimp always reminds me of a wonderful trip I had to Jamaica many moons ago. I remember looking at the platter they were served on and struggling to control myself from eating more (MUCH MORE) than the others at the table.

Serve HOT!

Source:caribbeanpot.com