Crispy Coconut Shrimp (Printable Recipe Version)
Shrimp get a crunchy coconut coating and stay tender inside. Awesome with zingy sriracha lime sauce.
# Ingredients You’ll Need:
→ Shrimp
01 -
680 g large shrimp (about 16 to 20 per 450 g), peeled and deveined
→ Crust
02 -
1 teaspoon garlic powder
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon salt
05 -
110 g sweetened shredded coconut
06 -
100 g panko breadcrumbs
07 -
1 egg, beaten
08 -
60 ml coconut milk
09 -
65 g cornstarch
→ Dipping Sauce
10 -
Juice of 1 lime
11 -
1 tablespoon sriracha
12 -
120 g mayonnaise
→ Frying Oil
13 -
Oil for frying (like sunflower or canola), enough to cover 5 cm in your pan
# Steps to Make It:
01 -
Pile the fried shrimp on a plate. Scoop out that spicy lime dip and dig in right away.
02 -
Warm your oil up to 175°C in a big skillet or Dutch oven. Fry the shrimp in batches for 2 minutes, flip, then fry another 2 minutes till they look golden and crisp. Place them on paper towels after.
03 -
Take each shrimp, roll it in the cornstarch, dip it into the egg and coconut milk, then coat it in the coconut and panko mix. Put coated shrimp on a baking tray. Keep going until every shrimp is ready.
04 -
In a third bowl, stir together panko, coconut, salt, smoked paprika, and garlic powder. Crack the egg and mix it with coconut milk in another bowl. Drop your cornstarch in a small bowl too.
05 -
Whisk mayo, sriracha, and lime juice together until smooth. Pop it in the fridge till it’s time to eat.
# Extra Information:
01 -
Let the coated shrimp hang out for 10 minutes before you fry them if you want them extra crunchy.